Description
This easy, restaurant-style Chicken Piccata features lightly pan-fried chicken cutlets in a bright, buttery lemon-caper sauce. Vibrant and elegant, it’s perfect for both weeknight dinners and special occasions.
Ingredients
- For the Chicken Piccata:
- 3 large boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 4 tablespoons unsalted butter, divided
- 3 tablespoons olive oil
- 1/2 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice (juice of 1 large lemon)
- 3 tablespoons capers, rinsed under cold water
- Garnish:
- 1 small lemon, sliced into rings
- 1/4 cup chopped parsley
Instructions
- Slice each chicken breast in half lengthwise to create 6 thinner cutlets. Season both sides with salt and pepper.
- Dredge each cutlet in flour, shaking off the excess. Arrange on a plate.
- In a large skillet over medium-high heat, add 2 tablespoons olive oil and 2 tablespoons butter. Sauté half the chicken 2–4 minutes per side until golden and cooked through (165˚F internal temperature). Transfer to a platter.
- Repeat with remaining chicken, using 1 tablespoon oil and 1 tablespoon butter.
- Without lowering heat, pour in chicken broth, remaining 1 tablespoon butter, lemon juice, and rinsed capers. Simmer for 1 minute.
- Dip cooked chicken in the sauce to reheat and coat, then return to the platter.
- Simmer the sauce an additional 2 minutes until slightly thickened.
- Drizzle sauce over chicken and garnish with lemon slices and chopped parsley. Serve warm.
Notes
- Pound the chicken for even thickness and quicker cooking, if desired.
- Use fresh lemon juice for the best flavor.
- Double the sauce if serving over pasta or rice.
- Can substitute chicken tenders or thighs for variety.
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 380
- Sugar: 1g
- Sodium: 420mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 105mg
