Description
This classic Chicken Piccata features tender chicken breasts in a bright lemon and caper sauce. Perfect for a quick weeknight dinner or a special occasion meal.
Ingredients
- Chicken:
4 boneless skinless chicken breasts - Coating:
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper - For Cooking:
3 tablespoons olive oil
3 tablespoons unsalted butter (divided)
3 garlic cloves, minced
1/2 cup dry white wine or chicken broth
3/4 cup low-sodium chicken broth
1/4 cup fresh lemon juice
1/4 cup capers, rinsed and drained
2 tablespoons fresh parsley, chopped
Lemon slices for garnish
Instructions
- Flatten chicken breasts to an even thickness using a meat mallet.
- Mix flour, salt, and black pepper in a shallow dish. Dredge each chicken breast in the flour mixture, shaking off excess.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 4–5 minutes per side. Remove chicken and set aside.
- Reduce heat to medium, add remaining 2 tablespoons butter and minced garlic. Sauté for 30 seconds.
- Add white wine (or chicken broth), chicken broth, lemon juice, and capers. Bring to a simmer and cook for 3–4 minutes to reduce slightly.
- Return chicken to the skillet and coat with sauce. Cook 1–2 minutes until heated through.
- Garnish with chopped parsley and lemon slices. Serve immediately.
Notes
- For extra flavor, marinate chicken in lemon juice and garlic for 15–20 minutes before cooking.
- Serve with pasta, rice, or roasted vegetables.
- Use low-sodium chicken broth to control saltiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-Seared
- Cuisine: Italian