Quick chicken piccata gets dinner on the table in less than 30 minutes. The sautéed lemon brings out some great flavors in this aromatic dish. Serve with cheesy orzo!
I always thought of chicken piccata as a fancy Italian dish. I never cooked it at home and rarely ordered it when eating out. The only time I ever had it was at some event – a bridal shower, wedding, or catered family party. Also, I hate buying ingredients I don’t use frequently like capers. Please, if you have any other recipes that use capers, leave a comment below!
- 1 cup uncooked orzo
- ¼ cup grated parmesan cheese
- Fresh parsley
- 3 tablespoons lemon juice, divided
- 2 tablespoons olive oil, divided
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup all purpose flour
- 4 chicken breast cutlets
- ¼ cup finely chopped shallot
- 2-3 cloves garlic, minced
- 8 thin lemon slices, seeds removed
- 1 tablespoon capers, drained
- 1 tablespoon unsalted butter
- Cook the orzo according to package directions. Drain and toss with 1 tablespoon olive oil and parmesan cheese. Garnish with fresh parsley. Set aside.
- Place flour in a shallow dish, sprinkle chicken with salt and pepper. Dredge chicken in flour, shaking off excess.
- Heat remaining 1 tablespoon oil in a large skillet over medium-high. Add chicken to pan and cook 3 minutes/side or until internal temperature reaches 160. Set chicken aside.
- Add shallot and garlic to pan, cook for 1 minute stirring frequently. Stir in 2 tablespoons lemon juice and add lemon slices, scraping pan to loosen browned bits. Reduce heat to low and add capers and butter, stiring until butter melts.
- Spoon lemon mixture over chicken. Serve with orzo.
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