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Chicken Piccata

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A quick and comforting classic featuring tender chicken cutlets seared and simmered in a zesty lemon-butter sauce with capers.

Ingredients

Scale
  • 4 chicken cutlets (or boneless, skinless chicken breasts pounded thin)
  • 1/2 cup all-purpose flour (for light dredging)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1–2 cloves garlic, minced (optional)
  • 1/3 cup dry white wine (optional) or more chicken broth
  • 2/3–1 cup low-sodium chicken broth
  • 2 tablespoons fresh lemon juice and lemon slices
  • 2 tablespoons capers, rinsed and drained
  • Fresh parsley, chopped

Instructions

  1. Prepare the chicken. If using whole breasts, slice into thin cutlets or pound to 1/2-inch thickness. Pat dry. Season both sides with salt and pepper.
  2. Dredge lightly. Place a thin layer of flour on a plate. Coat each cutlet on both sides, then shake off extra flour.
  3. Sear the chicken. Heat 1–2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high. Sear cutlets 2–3 minutes per side until golden and just cooked through. Transfer to a plate and tent with foil.
  4. Build flavor. Lower heat to medium. Add a little more oil or butter if needed. Add minced garlic (and shallot if using). Sauté 30–60 seconds until fragrant.
  5. Deglaze and reduce. Pour in 1/3 cup dry white wine (or extra broth). Let it bubble for 1–2 minutes. Add chicken broth, lemon juice, and capers. Simmer 2–3 minutes to reduce slightly.
  6. Finish the sauce. Off heat, whisk in cold butter until the sauce looks glossy. Taste and adjust salt, pepper, or lemon.
  7. Return chicken to the pan. Spoon sauce over, warm for 1 minute. Garnish with parsley and lemon slices. Serve right away.

Notes

Can be served with pasta, rice, or vegetables. Leftovers reheat well.

Nutrition

Find it online: https://diyprzepisy.com/chicken-piccata/

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