I cherish easy recipes that let me make an elegant-looking dinner in under 30 minutes–from ingredients I typically have in my refrigerator! Chicken piccata is a recipe that anyone can make because the ingredients are basic, and the preparation is easy.
However, for pregnant women, the garlic, lemon, or capers can be overwhelming and may lead to heartburn or gas after the meal. In this recipe, I tried to combine the best elements of chicken piccata while minimizing the impact of some ingredients that do not agree with everyone.
This recipe is so easy to make and involves only 1 pan. It can be paired with a seasonal vegetable, pasta, or rice. Even better, it reheats beautifully, or it can be taken as a lunch the following day or diced up and tossed with greens to make a delicious salad. The possibilities with this meal are endless!
Easy Chicken Piccata
- 4 skinless, boneless chick breast halves (about 6oz each)
- ¼ cup all-purpose flour
- ¼ teaspoon kosher salt
- Pinch black pepper
- 1 to 2 tablespoons olive oil (or add 1 tablespoon butter to 1 tablespoon olive oil)
- ½ cup dry white wine (or substitute chicken or vegetable broth)
- 1 clove garlic, minced
- 1 shallot, chopped
- 2 tablespoons fresh lemon juice
- ¼ cup capers in brine (about 3 ounces)
- 1 to 2 tablespoons fresh parsley, chopped
- Season chicken with salt and pepper. Dredge in flour.
- Heat olive oil (or butter and olive oil) in a skillet over medium-high heat. Add chicken and cook, flipping once, 4-5 minutes on each side. Set aside.
- Add garlic and shallots and cook, stirring frequently, 1-2 minutes.
- Stir in wine (or chicken or vegetable broth) and lemon juice. Cook until thickened and slightly reduced, about 5 minutes.
- Add in capers. Return chicken to skillet and heat through, coating with sauce.
- Serve with vegetables, pasta or rice. Garnish with a sprinkle of fresh parsley and a slice of lemon.
Featured photo by Mark DeYoung