Easy Lemon Chicken Piccata With Roasted Potatoes Recipe: A Juicy, Flavorful Dinner with Simple Ingredients

This lemon chicken piccata is simple, flavorful, and made with everyday ingredients.

Ingredients

• 4 chicken breasts, sliced in half horizontally
• 3 tbsp flour
• 2 tbsp butter
• 60 ml lemon juice
• 120 ml chicken stock
• 2 tbsp capers
• 500 g baby potatoes, halved
• 2 tbsp olive oil
• 1 tsp salt

Instructions

1. Dredge the chicken in the flour and cook in the butter for 3 minutes per side.
2. Add the lemon juice, stock, and capers and simmer for 5 minutes.
3. Toss the potatoes with the oil and salt and roast them on a second tray for 30 minutes.
4. Rest the chicken for 5 minutes, then serve with roasted potatoes.

Tips

• Cook chicken until a thermometer reads 75 °C (165 °F) in the thickest part.
• Let the chicken rest for 5 minutes so the juices stay in the meat.

Storage

Refrigerate leftovers in an airtight container for up to 3 days and reheat until steaming hot.

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