Lemony Chicken Piccata

It seems like everyone has a recipe or two that is their go-to when it is rolling on dinner time and have nothing planned. That is what Lemony Chicken Piccata is for us. It is easy and good. Most importantly it is pretty quick in the grand scheme of things.

I was watching Ten Dollar Dinners with Melissa D'Arabian and got a great tip that makes this chicken even easier. Instead of pounding the chicken flat, which makes the chicken even in thickness, Melissa cut a thick chicken breast in half width-wise. I tried it the next time I made this recipe and it really did make the prep faster. It isn't as even as the pounding with a mallet, but when you are trying to get dinner on the table, it is fine. It is easier when the chicken breasts are slightly frozen.

I also used my trick of mixing the dredge ingredients (flour/salt/pepper/garlic powder) in a ziploc bag and adding the chicken. The clean up is so much faster and easier. Again, on a weeknight, it is all about getting good food on the table in a reasonable amount of time.

A fresh lemon is a requirement for this dish. No ifs, ands, or buts.

I apologize that the picture isn't the most appetizing. I am working on that.

Lemony Chicken Piccata

1/2 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1 1/2 pounds boneless, skinless chicken breasts

1 tablespoon canola oil

1 lemon

1/2 teaspoon honey

Combine flour, salt, pepper and garlic powder in a ziploc bag.

Slice the chicken breasts in half, width-wise. You can also put the chicken breast between 2 sheets of wax paper or plastic wrap and pound them with a meat mallet until they are about half of their original thickness. If you pound, you will need to cut the chicken in half as well.

Heat the oil in a skillet over medium-high heat.  Add the chicken to the flour mixture in the ziploc bag.  Shake off the excess flour and put in the skillet. Cook the chicken until lightly browned, about 2-3 minutes.  Flip the chicken and saute until lightly browned and cooked through, another 2-3 minutes. 

When the chicken is cooked, remove to a plate. Depending on how many chicken pieces you have, you may have to do 2 batches. You may also have to add a little more oil to the pan.

Reduce the heat to low, and add the butter to melt. Once melted, remove from heat and add the honey and the juice of the lemon. Add any juices from the platter of chicken. Stir to combine and pour the sauce over the chicken. Serve.