Chicken Piccata
A bright and elegant Italian-inspired dish featuring tender chicken cutlets in a buttery lemon and caper sauce. Quick enough for weeknights yet refined enough for guests.
Equipment
- large skillet
- knife
- cutting board
- measuring cups
- tongs
Ingredients
- 2 large boneless skinless chicken breasts
- salt
- black pepper
- 0.25-0.5 cup all-purpose flour
- 2-3 tbsp olive oil
- 2-3 tbsp unsalted butter
- 0.5 cup chicken broth or dry white wine
- 0.25-0.33 cup fresh lemon juice
- 2-3 tbsp capers drained
- 2-3 tbsp butter
- 2 cloves garlic minced (optional)
- 2 tbsp fresh parsley chopped
- lemon slices for serving
Instructions
- Slice each chicken breast horizontally into thin cutlets and gently pound if needed. Season both sides with salt and pepper.
- Lightly dredge each piece in flour, shaking off excess.
- Heat olive oil and butter in a skillet over medium-high heat. Cook chicken 3–4 minutes per side until golden and cooked through. Transfer to a plate.
- In the same pan, sauté garlic briefly if using. Add chicken broth and lemon juice, scraping up browned bits.
- Stir in capers and simmer for 2–3 minutes. Reduce heat and add butter until the sauce is smooth.
- Return chicken to the pan and spoon sauce over. Warm through for 1–2 minutes.
- Garnish with parsley and lemon slices. Serve immediately.
Notes
Keep chicken thin for even cooking. Use fresh lemon juice for best flavor. Avoid overcrowding the pan to ensure proper browning. If the sauce tastes too sharp, add a bit more butter to balance it.