Description
Make classic Chicken Piccata quickly with a bright lemon and tangy caper sauce. This recipe uses thin chicken cutlets for fast cooking, perfect for a weeknight dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts, halved horizontally and pounded to 1/4 inch thickness
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, divided
- 1/2 cup dry white wine (or chicken broth)
- 1/2 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
- 2 thin slices lemon for garnish
Instructions
- Place the flour, salt, and pepper on a plate. Dredge each thin chicken cutlet lightly in the flour mixture, shaking off any excess.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Add the chicken cutlets to the hot skillet, working in batches if necessary to avoid overcrowding. Cook for 2 to 3 minutes per side until golden brown and cooked through. Remove the chicken and set it aside on a plate.
- Reduce the heat to medium. Add the white wine (or broth) to the skillet and scrape up any browned bits from the bottom. Let the liquid reduce by half, about 2 minutes.
- Pour in the chicken broth and lemon juice. Bring the sauce to a simmer.
- Stir in the capers and the remaining 1 tablespoon of butter until the butter melts and the sauce thickens slightly.
- Return the cooked chicken to the skillet. Spoon the sauce over the chicken. Cook for 1 minute to heat through.
- Remove from heat. Sprinkle with fresh parsley and garnish with lemon slices before serving.
Notes
- For a richer sauce, substitute heavy cream for half of the chicken broth.
- Serve this chicken piccata over cooked angel hair pasta or with steamed asparagus.
- Pounding the chicken thinly is key to achieving the quick cook time.
- Prep Time: 10 min
- Cook Time: 18 min
- Category: Dinner
- Method: Pan Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 320
- Sugar: 2
- Sodium: 450
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 35
- Cholesterol: 110