Chicken Piccata with Crispy Bacon and Fresh Herbs
Ingredients
- 4 6-ounce filletschicken breast
- 6 slicesbacon
- ½ cupall-purpose flour
- ·salt
- ·black pepper
- 2 tablespoonsolive oil
- 2lemon
- ¾ cupchicken broth
- ¼ cupcapers
- ¼ cupfresh parsley
- 2 tablespoonsfresh dill
Prep
- 01
Pound 4 chicken breasts to an even 1/2-inch thickness.
- 02
Juice 2 lemons.
- 03
Chop 1/4 cup fresh parsley and measure 2 tablespoons fresh dill.
Method
- 01
Heat a large skillet over medium-high heat. Cook bacon until crispy, about 6 minutes. Transfer to a paper towel and chop into bite-sized pieces once cool.
- 02
Pour off all but 1 tablespoon bacon fat from the skillet. Add 2 tablespoons olive oil.
- 03
Season each chicken breast on both sides with salt and pepper. Dredge in flour, tapping off excess.
- 04
When the oil is shimmering, add chicken to the skillet. Cook 6–7 minutes per side until golden and cooked through. Remove to a plate.
- 05
Add lemon juice and 3/4 cup chicken broth to the pan, scraping up any browned bits. Simmer 2 minutes until slightly reduced.
- 06
Return chicken to the skillet with the chopped bacon and capers. Cook 1 minute more to heat through.
- 07
Divide chicken among plates, spoon sauce and bacon over top, and garnish with fresh parsley and dill.
Spice Tips
For a hint of warmth, add 1/4 teaspoon red pepper flakes to the sauce. A pinch of Dijon mustard stirred in just before serving adds subtle tang without heat.
If you prefer, substitute 2 tablespoons fresh tarragon for the dill. The recipe comes together in about 25 minutes start to finish.