Description
Chicken Piccata with Capers and Lemon is a classic Italian dish featuring thin chicken cutlets lightly dredged in flour, pan-seared, and simmered in a bright, tangy lemon-butter sauce with capers.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup dry chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup brined capers, drained
- 2 tablespoons unsalted butter (for finishing the sauce)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Pound chicken breasts to an even 1/2-inch thickness. Season both sides with salt and pepper.
- Dredge the chicken lightly in flour, shaking off excess.
- In a large skillet, heat olive oil and 2 tablespoons butter over medium-high heat.
- Sear chicken for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
- Deglaze the skillet with white wine or chicken broth, scraping up browned bits. Simmer for 2–3 minutes.
- Add lemon juice and capers, and simmer for another 2 minutes.
- Stir in the remaining 2 tablespoons of butter until the sauce is smooth and glossy.
- Return chicken to the skillet and spoon sauce over the top. Simmer for 1–2 minutes to reheat.
- Garnish with chopped parsley and serve immediately, ideally over pasta, rice, or with sautéed vegetables.
Notes
- For a non-alcoholic version, use chicken broth
- Do not overcook the chicken; thin cutlets cook quickly.
- Lemon slices can be added for presentation and extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 360
- Sugar: 1g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 115mg
