Description
This classic Tasty Chicken Piccata recipe features tender chicken cutlets simmered in a vibrant lemon-caper sauce. Perfectly simple yet elegant, it’s an Italian-American favorite that’s quick to prepare and ideal for an impressive weeknight dinner. The combination of bright lemon juice, salty capers, and buttery sauce creates a flavorful dish that pairs beautifully with pasta, mashed potatoes, or sautéed greens.
Ingredients
Scale
Chicken and Coating
- 2 boneless, skinless chicken breasts (halved horizontally to make 4 thin cutlets)
- 1/2 cup all-purpose flour (for dredging)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking Fat and Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (divided)
- 1/2 cup dry white wine or low-sodium chicken broth
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/4 cup capers (rinsed and drained)
- 2 tablespoons chopped fresh parsley
- Lemon slices for garnish (optional)
Instructions
- Prepare the chicken: Place the chicken breasts between two pieces of plastic wrap and gently pound them to an even 1/2-inch thickness to ensure even cooking.
- Dredge the chicken: In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken piece in the flour mixture, shaking off any excess to avoid clumping.
- Cook the chicken: Heat the olive oil and 1 tablespoon of butter over medium-high heat in a large skillet. Add the chicken cutlets and cook for 3 to 4 minutes on each side until golden brown and cooked through. Remove the chicken and set aside on a plate.
- Make the sauce: Deglaze the skillet with the white wine or chicken broth, scraping up any browned bits from the pan. Stir in the fresh lemon juice and capers, then bring the mixture to a simmer.
- Finish the dish: Add the remaining tablespoon of butter to the sauce and return the chicken cutlets to the skillet. Simmer for 2 to 3 minutes, spooning the sauce over the chicken to coat them well.
- Garnish and serve: Sprinkle the dish with chopped fresh parsley and garnish with lemon slices if desired. Serve immediately, ideally over pasta, mashed potatoes, or greens.
Notes
- For a thicker sauce, stir in 1/2 teaspoon of cornstarch mixed with a tablespoon of water at the end and cook until the sauce thickens slightly.
- Serve over angel hair pasta, mashed potatoes, or sautéed vegetables for a complete meal.
- To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Use low-sodium chicken broth instead of wine if you prefer to avoid alcohol.
