I have more than just easy chicken piccata recipe from scratch, check out more delicious Italian recipes at the end of the page.
Do you like lemons? Then you really should try this recipe. Add pasta or roast vegetables and your dinner is ready.
It is an easy Italian chicken recipe that produces an outstanding dish. So easy to prepare – it’s juicy and succulent. Try it tonight!
Easy Chicken Piccata Recipe
HOMEMADE CHICKEN PICCATA RECIPE
2 TBS butter
2 TBS canola oil
4 large skinless, boneless chicken breasts
juice from one fresh lemon, divided in half
zest from the same lemon
1/4 cup flour
1 tsp homemade garlic powder
1/2 tsp homemade onion powder
1/4 tsp paprika
1 cup chicken broth
1/2 of the fresh lemon juice (from above)
2 TBS cornstarch or flour
1/4 cup water
Serve over buttered angel hair pasta
PREHEAT the oven to 250 degrees.
Pound the chicken breasts until flattened.
Add the butter and canola oil in a heavy skillet on medium high. While it’s heating up, combine the flour with the garlic powder, onion powder, lemon zest, paprika and place in a resealable bag.
Wet the chicken pieces in half of the lemon juice and place in the bag; shaking to coat evenly. Season to taste with salt and freshly ground black pepper.
Fry in the skillet until golden brown and completely cooked; juices will be clear. Place the chicken in the oven on a baking sheet to keep warm while you make the sauce.
Bring the chicken broth and lemon juice to a boil in a saucepan. Whisk the cornstarch with the 1/4 cup of water and slowly add to the broth; whisking continuously until thickened.
To serve: place some of the buttered pasta on your plate and top with a chicken breast. Pour the lemon sauce over all.
Note: You may grill vegetables for a side dish. It is also delicious with warm homemade bread.
I enjoy this with a fresh salad topped with my homemade Italian dressing. Making homemade salad dressing defiantly makes the meal.
Serve with Roast Broccoli and Cauliflower
Authentic Italian Tomato Sauce Recipe
Chicken Carbonara Recipe
Chicken Alfredo Recipe