Chicken Piccata is a classic Italian-American dish featuring tender, pan-seared chicken cutlets in a zesty lemon-butter sauce with capers. It’s simple to prepare yet elegant enough for a special dinner.
Ingredients:
- 4 boneless, skinless chicken breasts (pounded to 1/2-inch thickness)
- Salt and black pepper to taste
- 1/2 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup capers, rinsed and drained
- 2 tablespoons chopped fresh parsley
- Lemon slices for garnish
Instructions:
- Season the chicken breasts with salt and pepper. Dredge each piece lightly in flour, shaking off the excess.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth and lemon juice, scraping up any browned bits from the pan.
- Stir in the capers and simmer the sauce for 5 minutes until slightly thickened. Stir in the remaining 2 tablespoons of butter.
- Return the chicken to the skillet and spoon the sauce over the pieces. Simmer for another 2-3 minutes to heat through.
- Garnish with fresh parsley and lemon slices. Serve hot with pasta, rice, or roasted vegetables.
Tips for the Best Chicken Piccata:
- Pound the chicken evenly to ensure uniform cooking.
- Don’t skip deglazing the pan; it adds depth to the sauce.
- Use fresh lemon juice for the best flavor.
- Add a splash of white wine with the chicken broth for extra richness.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 450 kcal | Servings: 4 servings