Easy Chicken Piccata
Dredging the chicken in flour before searing gives the pan sauce something to cling to — the lemon and caper sauce comes together in the same pan once the chicken's set aside.
Ingredients
Instructions
Dredge the chicken in flour, shaking off the excess, then pan-fry until deep golden on both sides and set aside.
The flour left behind in the pan is what will thicken the sauce.
Deglaze the same pan with lemon juice and capers, scraping up the browned bits stuck to the bottom, which carry most of the flavour of the dish.
Swirl in cold butter a piece at a time until the sauce turns glossy, then return the chicken to the pan just long enough to coat it and warm through.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.