Description
This classic Chicken Piccata with Lemon-Caper Sauce is a quick and elegant dish perfect for any occasion. Juicy chicken cutlets are lightly breaded, pan-seared to golden perfection, and served in a tangy lemon-caper sauce. This Italian-American favorite is both comforting and refined, perfect for weeknight dinners or special gatherings.
Ingredients
Scale
- 4 boneless, skinless chicken breasts, pounded thin
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 tbsp olive oil
- 2 tbsp unsalted butter
For the Lemon-Caper Sauce:
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/3 cup fresh lemon juice (about 2 lemons)
- 2 tbsp capers, drained and rinsed
- 1/4 cup fresh parsley, chopped
- Lemon slices for garnish
Instructions
- Prepare the Chicken:
- In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken breast in the mixture, shaking off excess.
- Cook the Chicken:
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add the chicken and cook for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
- Make the Sauce:
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Pour in the chicken broth and lemon juice, scraping up any browned bits from the skillet.
- Stir in the capers and let the sauce simmer for 2–3 minutes to reduce slightly.
- Combine and Serve:
- Return the chicken to the skillet, spooning the sauce over the top. Cook for 2 minutes to warm through.
- Garnish with fresh parsley and lemon slices.
Notes
- Serve over pasta, rice, or alongside roasted vegetables for a complete meal.
- For a gluten-free option, substitute the all-purpose flour with almond flour or gluten-free flour.
- Add a splash of white wine to the sauce for an extra layer of flavor.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course