Description
A classic Italian-American Chicken Piccata recipe featuring tender chicken cutlets in a tangy lemon, caper, and butter sauce. This quick and easy skillet dish is perfect for a flavorful weeknight dinner and pairs wonderfully with pasta or vegetables.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
Cooking
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers
Garnish
- 4 lemon slices
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare Chicken: Slice the chicken breasts horizontally to create 4 thin cutlets. Pat them dry using paper towels, then season both sides evenly with salt and black pepper to enhance flavor.
- Dredge in Flour: Coat each chicken cutlet in all-purpose flour, ensuring an even layer. Shake off any excess flour to prevent clumping during cooking.
- Cook Chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken cutlets and cook for 3 to 4 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Sauté Garlic: Reduce the heat to medium. Add the remaining 1 tablespoon of butter and the minced garlic to the skillet. Sauté the garlic for about 30 seconds until fragrant, being careful not to burn it.
- Make Sauce: Pour the chicken broth into the skillet, scraping the bottom to loosen any browned bits. Stir in the fresh lemon juice and capers. Allow the sauce to simmer for about 3 minutes until it slightly reduces and thickens.
- Reheat Chicken in Sauce: Return the cooked chicken cutlets to the pan, spooning the sauce over each piece. Let everything simmer together for 2 minutes to meld the flavors and fully heat the chicken.
- Finish Sauce and Garnish: Turn off the heat and stir in the remaining 1 tablespoon of butter for a glossy, rich sauce. Garnish the dish with lemon slices and freshly chopped parsley for brightness and color.
- Serve: Serve the Chicken Piccata warm, ideally alongside pasta, rice, or steamed vegetables for a complete meal.
Notes
- For tender chicken, pound the cutlets to an even thickness before cooking.
- If fresh lemon juice is not available, bottled lemon juice can be used, but fresh is preferred for flavor.
- Capers add a salty, tangy punch — rinse them slightly if you prefer a milder taste.
- Serve with a light white wine such as Pinot Grigio or Sauvignon Blanc for an excellent pairing.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
