Lemon Chicken Piccata

⏱ Prep: 10 min🔥 Cook: 20 min⏰ Total: 30 min🍽 Serves 4
Toddler tip: Cut cutlets into bite-sized strips. Capers can sit on the adult plates only. Mashed potatoes will be a hit.
Low-carb fork: Serve over sautéed greens or roasted broccoli instead of mashed potatoes. Family gets the mash.

Ingredients

Chicken & sauce

  • 2 largeboneless skinless chicken breasts (~1 to 1¼ lbs), whole/unsliced
  • 3 tbspall-purpose flour
  • ½ tspgarlic powder
  • ½ tspfine salt
  • ⅛ tspblack pepper
  • 3 tbspolive oil, divided
  • 4 clovesgarlic, minced (from pre-peeled bag)
  • 1 cupchicken broth
  • 2 tbspcapers, drained
  • 1 tspDijon mustard
  • 1 tbspbutter
  • 2 tbsplemon juice (juice of ½ lemon)
  • ¼ cupfresh parsley, chopped
  • 1lemon, sliced (garnish)

Mashed potatoes (for serving)

  • 2 lbsrusset potatoes, peeled and cubed
  • 4 tbspbutter
  • ½ cupwhole milk
  • to tastesalt and pepper

Instructions

1Cutlets: Slice chicken breasts in half crosswise to make 4 cutlets. Pound between plastic wrap to ½ inch thick.
2Dredge: Mix flour, garlic powder, salt, and pepper. Coat each cutlet; shake off excess.
3Sear: Heat 2 tbsp olive oil over medium-high. Cook cutlets ~2 min/side until golden and nearly done. Transfer to plate.
4Garlic: Reduce heat to low. Add remaining 1 tbsp oil and minced garlic; stir 30 sec.
5Sauce: Increase heat to medium-high. Add broth, capers, and Dijon. Scrape up browned bits; reduce by half (~3 min).
6Glossy: Stir in butter until melted and sauce looks glossy (~1 min).
7Finish chicken: Return cutlets; spoon sauce over. Simmer 2 min until cooked through. Off heat, stir in lemon juice. Adjust salt and pepper.
8Mash: Boil cubed potatoes in salted water 15 min until fork-tender. Drain; mash with butter, milk, salt, and pepper.
9Plate: Spoon chicken and sauce over mash. Top with parsley and lemon slices.