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Tasty Chicken Piccata with Lemon Sauce

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Gordon Ramsay’s Chicken Piccata with Lemon Sauce is a classic Italian dish that combines tender chicken with a bright, tangy lemon sauce. Infused with capers, white wine, and chicken broth, this easy-to-make recipe is perfect for weeknight dinners or special occasions. The dish’s light yet flavorful profile pairs beautifully with pasta, rice, or vegetables, making it a versatile and crowd-pleasing meal.

Ingredients

  • 2 boneless, skinless chicken breasts (about 6 oz each)

  • 1/2 cup all-purpose flour (for dredging)

  • Salt and pepper, to taste

  • 3 tablespoons olive oil

  • 2 tablespoons unsalted butter

  • 1/4 cup dry white wine (or chicken broth)

  • 1/2 cup chicken broth

  • 1/4 cup fresh lemon juice (about 1-2 lemons)

  • 2 tablespoons capers, drained

  • Fresh parsley, chopped (for garnish)

Instructions

  • Prepare the chicken: Gently pound the chicken breasts to an even thickness (about 1/2 inch). Season with salt and pepper.

  • Dredge the chicken: Coat each chicken breast with seasoned flour, shaking off excess.

  • Cook the chicken: Heat olive oil in a skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until golden and cooked through (internal temperature should reach 165°F / 74°C). Set aside.

  • Make the lemon sauce: In the same skillet, reduce heat to medium, add butter, and scrape up any brown bits. Add white wine (or chicken broth) and chicken broth, simmering for 2-3 minutes. Stir in lemon juice and capers, simmering for an additional 2 minutes.

  • Combine chicken with the sauce: Return the chicken to the skillet and spoon the sauce over the top. Let simmer for another 2-3 minutes.

  • Serve: Plate the chicken and spoon the sauce over the top. Garnish with fresh parsley.

  • Enjoy: Serve with pasta, rice, or vegetables and enjoy the zesty, flavorful chicken piccata!

Notes

  • Variations: Add sautéed spinach, asparagus, or olives to customize the dish. You can also enrich the sauce with extra butter and a splash of cream for a richer flavor.

  • Storage: Store leftover chicken piccata in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the chicken.

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