Chicken Piccata
Chicken Piccata
Chicken Piccata is an Italian-American classic that proves elegant doesn't have to be complicated. Thin chicken cutlets are lightly dredged in flour, pan-fried until golden, and then bathed in a gorgeous lemon-butter sauce punctuated with briny capers. Ready in under 30 minutes, it's perfect for a weeknight dinner that feels like a special occasion.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour, for dredging
- Salt and freshly ground black pepper
- 4 tablespoons butter, divided
- 3 tablespoons olive oil
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/2 cup chicken broth
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
- Lemon slices for garnish
Instructions
- Prepare chicken: Slice chicken breasts in half horizontally to create thin cutlets. Place between plastic wrap and pound to 1/4-inch thickness. Season with salt and pepper.
- Dredge in flour: Place flour in a shallow dish. Dredge each cutlet in flour, shaking off excess.
- Cook chicken: Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat. Cook chicken in batches for 3 minutes per side until golden brown. Remove to a plate.
- Make the sauce: Add lemon juice and chicken broth to the pan, scraping up browned bits. Simmer for 2 minutes until reduced by half.
- Finish sauce: Remove pan from heat. Stir in capers and remaining 2 tablespoons butter until melted and sauce is glossy.
- Serve: Return chicken to the pan, spooning sauce over the cutlets. Garnish with parsley and lemon slices. Serve immediately.
Chef's Tips
- Pound the chicken evenly for consistent cooking.
- Use fresh lemon juice - bottled juice won't give the same brightness.
- Rinse capers to remove excess salt.
- Add the butter off heat to prevent the sauce from breaking.
- Serve over pasta, rice, or with crusty bread to soak up the sauce.