Mediterranean Style Chicken Piccata Recipe
This Mediterranean Style Chicken Piccata is a quick and flavorful dish featuring tender, butterflied chicken breasts lightly coated in flour and pan-seared to golden perfection. The chicken is then simmered in a tangy lemon, caper, and garlic sauce, enriched with butter and olive oil. Garnished with fresh parsley and lemon slices, this dish offers a bright and savory meal perfect for a weeknight dinner or entertaining guests.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
- Diet: Low Salt
Ingredients
Scale
Chicken
- 2 skinless, butterflied chicken breasts
Dredging
- 1/2 cup flour (whole wheat or almond flour can be used as substitutes)
Cooking Fat
- 6 tablespoons (3/4 stick) butter, divided
- 2 tablespoons extra virgin olive oil (plus additional as needed)
Sauce
- 1/4 cup lemon juice
- 1/2 cup chicken stock
- 1 1/2 tablespoons capers, rinsed and chopped
- 2 garlic cloves, smashed or minced
Optional Seasoning and Garnish
- Salt and pepper to taste
- Sliced lemon for topping
- Chopped fresh parsley for topping
Instructions
- Prepare the Chicken: Butterfly the chicken breasts by slicing them horizontally to create thinner cutlets. Season each piece lightly with salt and pepper if desired. Place the flour in a shallow bowl and dredge each chicken breast in the flour, shaking off any excess. Set the coated chicken pieces aside on a plate while you prepare the skillet.
- Brown the Chicken: Heat a large skillet over medium-high heat. Melt 2 tablespoons of butter together with 1 tablespoon of olive oil (or use 3 tablespoons of olive oil if preferred). Add two chicken cutlets at a time, ensuring they have enough space to cook evenly. Brown the first side for about 2 1/2 minutes until golden, then flip and cook the other side for approximately 1 minute. Remove the cooked chicken to a clean plate. Add more butter or olive oil to the skillet as needed for subsequent batches. Note that you may not use all the butter listed in the ingredients.
- Make the Sauce: After all chicken pieces are browned and set aside, add the lemon juice, chicken stock, chopped capers, and garlic to the skillet. Bring the mixture to a boil, then reduce the heat to a simmer. Return the browned chicken to the skillet and simmer gently until the chicken is cooked through, about 2 to 5 minutes. Add additional butter or olive oil if desired to enrich the sauce.
- Serve: Plate the chicken pieces and spoon the lemon-caper garlic sauce over them. Garnish with fresh parsley and lemon slices before serving. Enjoy this bright and zesty Mediterranean favorite!
Notes
- Butterflying the chicken breasts helps them cook evenly and quickly.
- You can substitute whole wheat or almond flour for regular flour to make the recipe healthier or gluten-free respectively.
- Adjust the amount of butter and olive oil used to suit your dietary preferences or desired richness.
- Rinse capers well to reduce excess saltiness if needed.
- Serve with a side of steamed vegetables, rice, or crusty bread to complement the sauce.
Keywords: Chicken Piccata, Mediterranean chicken, lemon caper chicken, pan-fried chicken, quick chicken dinner
