Chicken Piccata: One of my easy weeknight favorites! #recipes #chickenpiccata #30minutemeals

If chicken picata isn’t already on your weekly rotation, it needs to be. It takes ingredients that you probably already have on hand and you can get it on the table in about 30 minutes. And my favorite part is that it’s kid approved. My kids devour this every time I make it. So, first we’re going to take our chicken breast and we want to butterfly that. That means we are just going to take a very sharp knife and cut our chicken breast in half like this. Or you can save yourself this step and buy the chicken that’s already sliced thin. Then I like to pound each piece just to even them out and make them a little bit more thin. I think a classic chicken picata you just season with salt, pepper, and maybe some cayenne or paprika. But I like to also add garlic and onion powder for a little extra flavor. Now we’re going to dredge our chicken in some allpurpose flour. You want to coat both sides really well. And do make sure to shake off the excess. I had some avocado oil heating up in my pan. You want it nice and hot. We’re going to add our chicken and cook it for about 2 and 1/2 minutes on each side or until our pieces are cooked and have an internal temp of at least 165 Fahrenheit. When they’re done, remove from the pan. And I’m adding about 2 tablespoons of capers. I like to smash about half of them. It helps to release their flavor. Then I threw in about 1/4 cup of diced red onion and let that cook a bit. A few tablespoons of white wine. And I’m going to cook that for a few minutes so that it can reduce. Pour in the juice of one lemon. And then add about 1/4 cup of cold cubed butter. A little splash of chicken broth. And we are just going to let that butter melt. Now is a good time to taste and see if you need to adjust anything like your salt. And then finally, I have the zest of that lemon. While I wait on my spaghetti noodles to cook, I return my chicken into the pan so that I can fully coat it with that sauce. I top it with some parsley. Fresh is better, but if you only have dried like me, that’s fine, too. Once your spaghetti noodles are done, remove your chicken and toss your noodles to get all the rest of that sauce. And that’s all there is to it. You can also pair this with some asparagus or broccoli to add a green vegetable. And that’s it. Enjoy friends.