Now that Chef A has finished her series on soups, it looks like she’s moving on to chicken. Last week she showed us how to make Cajun breaded chicken. This week, she’s showing us her version of juicy chicken piccata. This lemony dish perfect for a spring meal.

Chef A recommends that you slice a chicken breast into two thin pieces. I think that if you buy thin chicken cutlets, they would work as well, save you a little time and perhaps keep you from slicing your hand.

Prep time: 15 minutes 

Total time: 30 minutes

Ingredients

  • *Chicken breasts
  • Olive Oil
  • Garlic
  • Lemon juice
  • Lemon Slices
  • Sugar
  • Butter
  • Capers
  • Salt
  • Garlic pepper
  • Chicken stock
  • Fresh basil
*For this recipe, you will need Chef A's basic chicken breast prep. Flatten a chicken breast (holding a paper towel between the chicken and your palm), and slice evenly through the breast so it's a thin piece. Gently rub salt, pepper, and garlic pepper on both sides of the piece of chicken. Place chicken in a pan that has warmed to medium heat with two tablespoons of olive oil. Cook for three minutes on each side.

Cooking directions

  1. Coat the pan with olive oil
  2. Add garlic to the pan and let simmer for 1-2 minutes
  3. Add the capers, lemon juice and chicken stock to the pan
  4. Let the sauce reduce for 3-5 minutes
  5. Add salt, garlic pepper and sugar to the sauce
  6. Turn the heat to low and add the lemon slices to the pan
  7. Add about a tablespoon of butter to the sauce along with some fresh basil
  8. Pour the sauce over the cooked chicken breast and enjoy!
 

Take a look as MNN’s video chef shows us how to make this tasty dish.

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