Easy Chicken Piccata Without Capers

Here's a chicken piccata recipe that doesn't use capers. It's an easy any day of the week dinner that's made in one pan.

I'm not a fan of capers. They are actually flower buds and have a pretty strong flavor. However, capers are usually part of a traditional chicken piccata recipe. I thought, why not make it without the capers? Turns out it's pretty good.

More Chicken Recipes: Chicken Red Pepper Pasta.....Chicken Oscar.....Skillet Chicken and Mushrooms.....Chicken Romano

Making Chicken Piccata

Step 1. Season thin slices of chicken breast with salt and pepper. If you can't find chicken breast already sliced thin, cut it yourself with a sharp knife by laying it flat and placing your hand on top while slicing through the center.

Step 2. Dredge the chicken pieces in all-purpose flour and set them on a plate.

Step 3. Melt half (2 tablespoons each) of the butter and olive oil in a large skillet over medium high heat.

Step 4. Cook half of the chicken in the butter and olive oil about 3-4 minutes on each side or until golden brown. Then transfer them to a serving platter.

Step 5. Add the rest of the butter and olive oil to the pan and cook the remaining chicken pieces in the same manner. Then transfer them to the same serving platter.

Step 6. Make a sauce by adding fresh lemon juice and broth (two tablespoons of capers if you want) to the pan and let it simmer for 5 minutes. Then pour the lemon butter sauce over the chicken.

Garnish with fresh chopped parsley and lemon wedges.

We like to eat it with rice and a green vegetable such as green beans. However, you could also use pasta, potatoes, and any veggies you like. And of course, a little grated parmesan cheese never hurts.