Chicken Piccata is tender chicken breasts dredged in flour then browned and served over orzo pasta with a delicious lemon caper sauce.
Course: Main Course
Cuisine: American, Italian
Keyword: chicken, italian, pasta
Servings: 8Chicken Breasts
4Chicken Breastsbutterflied and completely cut in half
⅔cupFresh Lemon Juice
Salt and Pepperfor taste
Slice your chicken breasts completely in half (thinner makes for quicker cooking!). Season with salt and pepper. Dredge in flour and set aside.
Cook 2 cups of Orzo pasta per package instructions while proceeding with cooking the chicken breasts.
In a large skillet melt a few tablespoons of butter and a tablespoon of olive oil over medium high heat. When hot enough to sizzle, place the dredged chicken breast in the hot butter and olive oil mixture and cook for approximately 4 minutes on each side. Continue to cook and flip until the chicken breast reads about 150ºF internally. Remove from pan and place on a side plate.
Pour into the hot butter olive oil pan the chicken broth, lemon juice, and drained and rinsed capers. Stir using a whisk to scrape up all of the delicious goodness from the bottom of the pan. Once completely mixed, place the cooked chicken breasts back into the pan and cover with a lid to simmer for 4-6 minutes until the internal temperature reads 165 degrees with an instant thermometer.
For serving Chicken Piccata, place the chicken breasts on top of cooked orzo pasta and spoon over the pan sauce. Top with chopped fresh parsley and serve immediately.