Lemon-Herb Chicken Piccata with Roasted Broccoli

Tender chicken cutlets are pan-seared and finished in a bright, lemony caper sauce, served alongside perfectly roasted broccoli florets for a vibrant and flavorful meal.

By RecipeBoss

Servings

Time Required

35 min

Ingredients

2 lb chicken breast

½ cup all-purpose flour

1 tsp salt

½ tsp black pepper

4 tbsp olive oil

4 tbsp butter

2 medium shallots

3 clove garlic

½ cup white wine

⅓ cup lemon juice

¾ cup chicken broth

3 tbsp capers

2 tbsp fresh parsley

1 tsp fresh thyme

1 ½ lb broccoli florets

1 tsp lemon zest

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Instructions

1
Preheat oven to 400°F. Toss broccoli florets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly charred.
2
Slice chicken breasts horizontally to create cutlets. Pound them to an even thickness of about 1/2 inch. In a shallow dish, combine flour, salt, and pepper.
3
Dredge chicken cutlets in the flour mixture, shaking off excess. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side, until golden brown. Remove chicken from skillet and set aside.
4
Add remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the skillet. Add minced shallots and cook until softened, about 2 minutes. Add garlic and cook for 30 seconds until fragrant.
5
Pour in white wine and scrape up any browned bits from the bottom of the skillet. Let it simmer for 1 minute. Add chicken broth, lemon juice, capers, fresh thyme, and lemon zest. Bring to a simmer and cook for 3-4 minutes, until the sauce slightly thickens.
6
Return chicken cutlets to the skillet and spoon the sauce over them. Cook for 1-2 minutes until heated through. Stir in fresh parsley.
7
Serve the chicken piccata immediately with the roasted broccoli on the side.

Perfect With

PastaQuinoaCrusty Bread