Description
Chicken Piccata is a bright and zesty Italian-American classic featuring pan-seared chicken breasts in a lemony butter sauce with capers. This dish is quick enough for a weeknight but elegant enough for entertaining—especially when served over pasta or with roasted veggies.
Ingredients
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2 boneless, skinless chicken breasts (cut in half horizontally to make 4 thin cutlets)
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Salt and black pepper, to taste
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1/2 cup all-purpose flour (for dredging)
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2 tablespoons olive oil
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2 tablespoons unsalted butter
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1/2 cup dry white wine or chicken broth
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1/4 cup fresh lemon juice (about 1-2 lemons)
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1/4 cup brined capers, rinsed
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2 tablespoons chopped fresh parsley
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Optional: Lemon slices, for garnish
Instructions
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Season both sides of chicken cutlets with salt and pepper. Dredge lightly in flour, shaking off the excess.
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In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat.
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Add chicken and cook 3–4 minutes per side, or until golden and cooked through. Transfer to a plate and cover to keep warm.
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In the same skillet, add wine (or broth) and lemon juice. Bring to a simmer, scraping up any browned bits from the pan.
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Stir in capers and the remaining 1 tablespoon of butter. Simmer for 2–3 minutes to slightly reduce.
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Return chicken to the pan and spoon sauce over the top. Simmer for 1–2 minutes more.
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Garnish with parsley and lemon slices. Serve hot.
Notes
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Serve with angel hair pasta, mashed potatoes, or roasted vegetables.
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For extra richness, add a splash of cream to the sauce.
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Chicken thighs can be used instead of breasts for a juicier variation.