Quick Weeknight Chicken Piccata
 
Prep time
Cook time
Total time
 
Serves: 2-4
Ingredients
  • 2 boneless skinless chicken breasts, cut in half
  • ½ cup flour, for dredging
  • salt and pepper
  • olive oil for cooking
  • 2 Tbsp. chopped parsley, for serving
For the sauce:
  • ½ cup water
  • 2 lemons, juiced
  • 2 tbsp. olive oil
Instructions
  1. Once you have cut your chicken breasts in half, place them on a cutting board and cover with a sheet of heavy duty plastic wrap or parchment paper. Pound the chicken breast using a meat mallet, until they are about ¼ inch thick or so. Then, season both sides of the chicken with salt and pepper.
  2. Place the flour in a shallow dish, and dip each side of the chicken in the flour, until covered completely. Shake off the excess flour and set aside.
  3. Heat about 4-5 tablespoons of oil in a large skillet on medium heat. Add in two pieces of chicken at a time, and cook about 3 minutes on each side, or until golden and cooked through. Do not overcook the chicken. Transfer it to a plate and continue cooking the other chicken breasts. If the skillet becomes too dry, just add in a few more tbsp. of oil when you cook the last two breasts.
  4. Once all the chicken is cooked, add it back to the skillet, and pour in the sauce. Cook on medium-high heat for about 2-3 minutes, until it slightly thickens. Sprinkle parsley on top and serve!
Recipe by A Tasty Mess at https://atastymess.com/quick-weeknight-chicken-piccata/