Chicken Piccata Recipe
This classic Chicken Piccata recipe features tender boneless chicken breasts sautéed to golden perfection, then simmered in a tangy lemon, caper, and butter sauce. It's an easy, elegant dish perfect for a quick weeknight dinner or special occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Low Lactose
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup chicken broth
- Juice of 1 lemon
- 2 tablespoons capers, rinsed
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the Chicken: Season the chicken breasts evenly with salt and pepper. Dredge each breast in the all-purpose flour, coating well and shaking off any excess flour to ensure a light crust.
- Cook the Chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the floured chicken breasts and cook for 4 to 5 minutes on each side until they develop a golden brown crust and are cooked through. Remove the chicken from the skillet and set aside on a plate.
- Make the Sauce: In the same skillet, add the chicken broth, fresh lemon juice, and rinsed capers. Bring the mixture to a gentle simmer while scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Let it cook for 2 to 3 minutes to slightly reduce and meld the flavors.
- Finish the Dish: Return the cooked chicken breasts to the skillet with the sauce. Cook together for an additional minute to reheat the chicken through. Stir in the remaining 1 tablespoon of butter until melted, creating a smooth, glossy sauce that coats the chicken.
- Serve: Transfer the chicken breasts to serving plates and spoon the lemon-caper sauce over the top. Garnish with chopped fresh parsley. This dish pairs wonderfully with cooked pasta or steamed vegetables as sides.
Notes
- For a lighter version, substitute olive oil for half of the butter or use a lower amount of butter.
- If you prefer a thicker sauce, sprinkle a small amount of flour or cornstarch dissolved in water into the sauce while simmering.
- Chicken breasts can be butterflied or pounded thinner to cook more evenly and quickly.
- Rinsing capers before adding reduces excess saltiness.
- Fresh lemon juice is preferred for vibrant flavor over bottled lemon juice.
Find it online: https://lovelycooks.com/chicken-piccata-recipe/
