Chicken Piccata

by on with No Comments

4 servings

Ingredients

  • 1 pound chicken scaloppini (about 4 ounces each)
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon plus 1 teaspoon all-purpose flour, divided
  • 3 teaspoons extra-virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1/2 cup low-sodium chicken broth
  • Finely grated zest and juice of 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice
  • 1 teaspoon white wine vinegar
  • 2 tablespoons chopped fresh parsley, plus more for garnish
  • 1 tablespoon capers, drained and rinsed
  • 1 tablespoon unsalted butter
  • Baby arugula for garnish
  • Whole-wheat angel hair pasta or roasted potatoes, for serving

Directions

PLEASE, CLICK THE NEXT PAGE Button BELOW TO CONTINUE

Follow Hannah Acton:

I'm a self-taught cook, passionate about bringing timeless recipes to life with a modern twist. Raised in the heart of the countryside, I grew up surrounded by family, farms, and the comforting aromas of home-cooked meals. Drawing inspiration from the pioneers of culinary history— Kitchen is my creative sanctuary, where she blends traditional techniques with fresh, innovative flavors. With a focus on hearty, wholesome dishes and easy-to-follow recipes, My mission is to make home cooking feel like an adventure. Whether you’re roasting your first chicken or experimenting with a new dessert, I'm here to show you that cooking from scratch is always worth the effort. Join Me on a journey to rediscover the joy of cooking and savor the simple pleasures of a home-cooked meal, one recipe at a time.

Latest posts from