Bobby Flay Chicken Piccata Recipe
If you love simple and flavorful meals, this Bobby Flay Chicken Piccata Recipe is perfect for you. It is light, tangy and very delicious.
Ingredients
- 2 large chicken breasts halved and pounded thin
- ½ cup all-purpose flour
- 3 tablespoons olive oil
- 2 tablespoons butter
- ½ cup chicken broth
- ¼ cup fresh lemon juice
- 2 tablespoons capers
- 2 cloves garlic minced
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
Instructions
Prepare the Chicken
- Place chicken between plastic wrap. Pound until thin and even. This helps it cook quickly and stay tender and juicy.
Season and Dredge
- Season chicken with salt and pepper. Coat lightly with flour. Shake off excess flour before cooking in the skillet.
Heat the Pan
- Add olive oil to a skillet over medium heat. Let it heat properly before adding chicken for even cooking.
Cook the Chicken
- Place chicken in the pan. Cook for 3 to 4 minutes each side until golden brown and fully cooked through.
Remove Chicken
- Take chicken out and place on a plate. Keep it warm while you prepare the flavorful piccata sauce.
Make the Sauce
- In the same pan, add garlic and cook briefly. Pour chicken broth and lemon juice. Stir to combine all flavors well.
Add Capers and Butter
- Add capers and butter into the sauce. Stir until butter melts and sauce becomes smooth and slightly thick.
Return Chicken to Pan
- Place chicken back into the pan. Spoon sauce over it. Let it cook for 2 minutes to absorb flavors.
Garnish and Serve
- Sprinkle fresh parsley on top. Serve hot with your favorite side dish for a fresh and tasty meal.
Notes
- Use fresh lemon juice for best flavor
- Do not overcook chicken to keep it juicy
- Add white wine for deeper taste
- Use thin chicken cutlets for quick cooking
- Serve with pasta or rice
- Add extra butter for richer sauce
- Use low-sodium broth if preferred