Quick Chicken Piccata
Prep time
Cook time
Total time
Serves: 4
  • 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
  1. Cook the orzo according to package directions. Drain and toss with 1 tablespoon olive oil and parmesan cheese. Garnish with fresh parsley. Set aside.
  2. Place flour in a shallow dish, sprinkle chicken with salt and pepper. Dredge chicken in flour, shaking off excess.
  3. 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.
  4. 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.
  5. Spoon lemon mixture over chicken. Serve with orzo.
Recipe by Meg's Meal Planning at http://megsmealplanning.com/2018/01/14/quick-chicken-piccata/