CPK-Inspired Lemon Chicken Piccata Recipe

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Recipes.net Team Published: March 18, 2020 Modified: October 15, 2020
CPK-Inspired Lemon Chicken Piccata Recipe

Inspired by California Pizza Kitchen’s famous recipe, this chicken piccata tastes even better than it looks. Its delectable combination of flavors is sure to make this chicken piccata your new favorite recipe.

How To Make CPK-Inspired Lemon Chicken Piccata

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Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Serves:
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Ingredients

  • 4 halves skinless, boneless chicken breast
  • 2 oz. flour
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 2 tbsp. butter
  • 2 tbsp. olive oil
  • ¼ cup shallots, chopped
  • 4 medium garlic cloves, thinly sliced
  • ½ cup white wine
  • ¾ cup chicken broth
  • 2 tbsp. lemon juice
  • ½ tbsp. capers, drained
  • 3 tbsp. parsley, chopped

Instructions

  1. Place each chicken breast half between 2 sheets of plastic wrap and pound to ½-inch thickness with a mallet or heavy-duty skillet.

  2. Sprinkle both sides of chicken breast with salt and pepper.

  3. Put 1 tablespoon of flour into a small bowl, and place remaining flour into a shallow dish.
  4. Coat chicken in flower from dish and shake off excess.
  5. Place 1 tablespoon butter in a large skillet and melt it on medium-high heat, then add 1 tablespoon oil.
  6. Put chicken in pan and saute 4 minutes on each side.
  7. Remove chicken from pan and keep warm.
  8. Heat remaining tablespoon of oil in pan, then add shallots and saute for 3 minutes with frequent stirring.
  9. Add garlic and saute for 1 minute with occasional stirring.
  10. Add wine, bring to a boil, and cook until liquid almost evaporates.
  11. Add 1/4 cup broth to 1 teaspoon flour from small bowl and stir until smooth.
  12. Add remaining broth to pan and bring to a boil.
  13. Cook about 5 minutes, then stir in flour mixture and cook until thick (about 1 minute) with frequent stirring.
  14. Remove from heat and stir in remaining butter, juice, and capers.

  15. Top each chicken breast half with the sauce and sprinkle with parsley.

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