Grilled Chicken Piccata
March 5, 2016
Amplify your grilled chicken in less than 30 minutes with this luxurious lemon caper sauce.
- Prep: 5 mins
- Cook: 20 mins
- Yields: 4 servings
2 tablespoons capers
1Heat the grill to medium-high heat.
2Pound the chicken breasts in a plastic bag or between two sheets of plastic wrap until about one-half-inch thick. Season with 1 tablespoon olive oil and ½ teaspoon salt and pepper.
3Grill the chicken, turning once for 10-15 minutes, until cooked through.
4While the chicken is cooking, heat 1 tablespoon of butter and 1 tablespoon olive oil in a saucepot over medium heat. Add the garlic and shallot and sauté for one minute.
5Add the capers and sauté for 30 seconds.
6Combine the broth, wine, lemon juice and flour in a pitcher or bowl. Pour into the pot. Bring to a simmer.
7Reduce heat to low. Stir in 4 tablespoons butter until melted. Continue cooking for until the sauce thickens. Season with ½ teaspoon salt.
8To serve, add cooked spaghetti to the plate. Dunk the chicken breast into the sauce and place on top of the noodles. Drizzle with more sauce, and garnish with parsley.
You can omit the wine and use 1-cup chicken broth.
Fresh-squeezed lemon juice is best, but don’t forget to strain out the seeds.