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Chicken Piccata

Crisp, tender chicken cutlets simmered in a buttery lemon-caper sauce for a bright and comforting Italian-inspired meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Chicken Piccata
  • 2 large boneless skinless chicken breasts halved to make 4 cutlets
  • 1/2 cup all-purpose flour for dredging
  • salt and pepper to taste
  • 3 tbsp olive oil
  • 3 tbsp unsalted butter divided
  • 3 cloves garlic minced
  • 1/2 cup dry white wine or chicken broth
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice about 2 lemons
  • 3 tbsp capers drained and rinsed
  • 2 tbsp fresh parsley chopped
  • lemon slices for garnish

Equipment

  • Mixing bowls
  • Large skillet
  • Tongs
  • Meat mallet

Method
 

  1. Pound chicken breasts to even thickness and season with salt and pepper.
  2. Dredge chicken in flour, shaking off excess.
  3. Heat olive oil and 1 tbsp butter in a large skillet. Sear chicken 3–4 minutes per side until golden. Remove and set aside.
  4. Sauté garlic until fragrant, then deglaze pan with wine or broth.
  5. Add chicken broth, lemon juice, and capers. Simmer to reduce slightly.
  6. Stir in remaining butter for a silky sauce. Season to taste.
  7. Return chicken to skillet, spoon sauce over top, and heat through before serving.

Notes

For a creamier sauce, whisk in a splash of heavy cream before adding butter.