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Classic Chicken Piccata

Close-up of pan-seared chicken piccata pieces covered in a bright lemon butter sauce, capers, and fresh parsley.
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A recipe for tender chicken cutlets served with a bright, tangy lemon and caper pan sauce.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, halved horizontally to make 8 thin cutlets
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons olive oil, divided
  • 4 tablespoons unsalted butter, divided
  • 1/2 cup dry white wine or chicken broth
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Place chicken cutlets between two sheets of plastic wrap. Pound them to an even 1/4-inch thickness using a meat mallet.
  2. In a shallow dish, mix the flour, salt, and pepper. Dredge the chicken cutlets lightly in the flour mixture, shaking off any excess.
  3. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
  4. Cook the chicken in batches, about 2-3 minutes per side, until golden brown and cooked through. Remove the chicken to a plate and keep warm.
  5. Add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter to the same skillet.
  6. Pour in the white wine or broth and scrape up any browned bits from the bottom of the pan. Let it reduce slightly for 1 minute.
  7. Add the chicken broth and lemon juice. Bring the sauce to a simmer.
  8. Stir in the capers and cook for 2 minutes until the sauce thickens slightly.
  9. Return the chicken to the skillet and spoon the sauce over the cutlets. Sprinkle with fresh parsley before serving.

Notes

  • You can substitute chicken broth for white wine if you prefer not to use alcohol.
  • Serve this dish over angel hair pasta or with steamed asparagus.
  • Use fresh lemon juice for the best flavor in the sauce.

Nutrition

Find it online: https://tasteportfolio.com/chicken-piccata-easy-30-minute-recipe/