You guys will thank me for this one! Lemon Chicken Piccata is like, scary good. It is totally comfort food and has the ability to make any January day seem bright! Plus it looks and tastes really impressive so anyone who tries this will be begging you for the recipe and you will look like a master chef, or at least like you know your way around a kitchen.
This recipe does take a little bit of time to prepare but it is easier than you think! So don’t stress because we will talk you through it. This recipe was such a hit at the house that I was sure we would have leftovers but we literally ate all of it the first night. It was soooooo good. So this recipe will now be put into our rotation of recipes because I have already gotten quizzed about when the next time I will make it is. This meal is dangerous good and if I don’t cool it with the second helpings I will undo all of my good intentions about getting more fit in the new year. It is an ongoing mission that’s for sure. Anyhow, I would also recommend this as a swanky Valentines day meal if you’re into that kind of thing because your other will be REALLY impressed by your efforts. They don’t need to know that it was actually pretty easy. That secret can be between us. And also yes, I know this is jumping the gun a little to be talking V-day plans a month early, but I’m festive and can’t help it! Actually thinking about this a little further I now believe that this would be a perfect date meal or a perfect I am alone on Valentines day and am going to treat myself meal! So yeah, go with what you feel and celebrate your bad self!
- 4 chicken boneless chicken breasts
- 1 cup flour
- 1 tsp greek seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2-4 tbsp olive oil
- 1 4 ounce jar capers
- 2-3 lemons
- 3/4 cup white wine or chicken stock or combo
- 4 tbsp butter
- 1 1/2 pound spaghetti
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 cup chopped cilantro
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Slice chicken breasts in 1/2 thickness wise.
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In plastic bag or shallow dish add flour, greek seasoning, garlic powder, and onion powder. Shake or dredge chicken breasts in flour mixture to coat all sides.
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PREP - as chicken cooks, juice 1 1/2 - 2 lemons. You should have about 1/2 cup lemon juice.
PREP - Thinly slice 1/2 - 1 lemon so you have about 8 thin slices.
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In large skillet add 2 tablespoons olive oil to start. Heat on medium. When olive oil is hot. Add 1/2 of chicken breasts. Cook on first side until well browned. Flip and cook on second side until cooked through. Remove from pan to a plate temporarily. Add the rest of chicken breasts, more olive oil if necessary and repeat the process until all breasts are well browned and cooked through. Remove remaining chicken breasts from pan.
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Add wine or chicken broth to pan to deglaze. Stir to scrape any browned bits or glaze from bottom and sides of pan. Add lemon juice, butter, and capers to mixture in pan.
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When the butter is melted, add the chicken breasts back to pan. Add lemon slices to pan. Move chicken around so that all sides are coated with sauce. Simmer for 5-10 minutes until sauce is slightly thickened. Stir in cilantro
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Cook spaghetti according to directions on box. Drain, return to cooking pot, add 1 tbsp olive oil and 1 tbsp butter to spaghetti. Stir well.
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Serve over spaghetti with a crusty bread and side salad. Enjoy good food with good friends
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