Lemony Chicken Piccata

Prep Time: 15 mins  | Cook Time:  15 minutes  | Course: Dinner | Servings: 4

Lemony chicken piccata over hot pasta with lots of capers and parmesan cheese. What could be better. Recipe adapted from Natasha Bull of Salt and Lavender.



4-6 chicken thighs

½ cup flour

1 Tbsp onion powder

1 tsp garlic powder

Salt and pepper, to taste

1 Tbsp olive oil

4 Tbsp butter, divided

½ a lemon, juiced

1 lemon, sliced into wheels

½ cup cream

1 Tbsp capers

2 Tbsp parsley

3 Tbsp parmesan cheese, grated

Rinse and dry the chicken between paper towels. Mix in a shallow dish the flour, onion and garlic powders, salt and pepper. Dredge the chicken pieces in the flour mixture. Heat in a large skillet the olive oil and 2 Tbsp butter over medium high heat. When the skillet is hot add the chicken and cook 4-5 minutes a side. Chicken will develop a lovely golden brown crust. Remove the chicken to a serving platter and, working quickly add the lemon juice, lemon slices, cream and remaining 2 Tbsp butter to the skillet, scraping up any flavorful bits from the bottom of the skillet. Return the chicken and any accumulated juices to the pan. Sprinkle with the capers, parsley and cheese. Delicious over hot cooked pasta.