Martha Stewart Chicken Piccata Recipe
If you love tangy, flavorful chicken, this Martha Stewart Chicken Piccata Recipe is perfect. It is light, lemony and full of flavor. This dish is great for family dinners or special occasions.
Ingredients
- Boneless skinless chicken breasts – 4
- All-purpose flour – ½ cup
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Olive oil – 2 tablespoons
- Unsalted butter – 3 tablespoons
- Garlic minced – 2 cloves
- Chicken broth – ½ cup
- Fresh lemon juice – ¼ cup
- Capers drained – 2 tablespoons
- Fresh parsley chopped – 2 tablespoons
Instructions
Prepare the Chicken
- Pound chicken breasts to even thickness. Season both sides with salt and black pepper. Lightly dredge in flour. Shake off excess flour for a thin coating.
Cook the Chicken
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on both sides. Remove and place on a plate.
Make the Sauce
- Reduce heat to medium. Add butter and minced garlic to the skillet. Cook for one minute until fragrant. Stir in chicken broth, lemon juice and capers.
Combine Chicken and Sauce
- Return chicken to the skillet. Spoon sauce over chicken. Simmer for 5–7 minutes until chicken is cooked through and sauce thickens slightly.
Garnish and Serve
- Remove skillet from heat. Sprinkle fresh parsley over chicken. Serve immediately with sauce spooned on top. Enjoy hot with your favorite side dishes.
Notes
- Pound chicken evenly for uniform cooking.
- Do not overcook chicken to keep it juicy.
- Use fresh lemon juice for best flavor.
- Simmer sauce gently to thicken naturally.
- Spoon sauce over chicken before serving.