Chicken Piccata

This bright, flavorful dish is easy enough to make for a delicious weeknight dinner. Full of lemony, briny, buttery flavor, it’s sure to quickly become a regular on your menu. We love this simple chicken piccata recipe and hope you will too! Snap a photo of your beautiful finished dish and tag us on Instagram using @shiftsetgo and #shiftsetgo. Enjoy!

Ingredients

• 4 boneless, skinless chicken breasts (about 1 lb total)
• Salt and black pepper, to taste
• 7 TBSP butter
• 1/4 cup capers, drained
• Juice from 3 lemons
• Zest of 3 lemons, divided use
• 1/2 cup chopped, fresh parsley

Instructions

1. 1

   Place 1 chicken breast between 2 sheets of plastic wrap. Using a meat mallet, or rolling pin, gently pound the chicken until it is approximately ½-inch thick. Season well with salt and pepper. Repeat with remaining chicken breasts.

2. 2

   Melt 2 TBSP of the butter in a large skillet set over a medium-high heat. Add the chicken to the pan (you don’t want to crowd the pan so you may need to cook in batches) and cook until nicely browned, about 4 minutes. Flip chicken and cook second side until golden brown, about 4 minutes more. Remove chicken from pan, cover to keep warm, and set aside.

3. 3

   Add the remaining 5 TBSP of butter to the pan. Cook, stirring continuously, for about 2 minutes or until the butter is fully melted and has turned a golden-brown color. Be careful, it can burn quickly!

4. 4

   Add the capers and sauté for 1 minute. Add the lemon juice and half of the lemon zest, stirring to combine. Transfer the chicken and juices back to the skillet. Cook, flipping the chicken occasionally, for 3-4 minutes or until chicken is cooked through and the sauce has thickened slightly. Remove pan from heat.

5. 5

   To serve: Divide chicken among 4 serving plates. Top each with some of the sauce. Top each with the parsley and remaining lemon zest and serve.