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Chicken Piccata Recipe

Delicious and tangy, chicken piccata features tender chicken breasts, a buttery lemon sauce, and capers. This easy recipe is perfect for a quick yet elegant dinner.
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Equipment

  • Meat mallet
  • Shallow bowls for breading
  • Large skillet
  • Tongs
  • Whisk

Ingredients
  

  • 2 large chicken breasts about 1 lb
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3/4 cup chicken broth
  • 1/4 cup fresh lemon juice about 2 lemons
  • 2 tbsp capers rinsed and drained
  • 2 tbsp fresh parsley chopped (optional, for garnish)

Instructions
 

  • Prepare the chicken:
  • Slice the chicken breasts in half horizontally to create four thinner cutlets. Use a meat mallet to gently pound each piece to an even thickness of about 1/2 inch. Season both sides with salt and pepper.
  • Dredge the chicken:
  • Place the flour in a shallow bowl. Lightly dredge each chicken cutlet in the flour, shaking off any excess.
  • Cook the chicken:
  • Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken cutlets and cook for 3–4 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and keep warm.
  • Make the sauce:
  • In the same skillet, add the chicken broth, lemon juice, and capers. Whisk to combine, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes.
  • Finish the sauce:
  • Reduce the heat to low and whisk in the remaining 1 tablespoon of butter. Allow the sauce to thicken slightly, about 1–2 minutes.
  • Combine and serve:
  • Return the chicken to the skillet and spoon the sauce over the cutlets. Let the chicken warm through for 1–2 minutes. Garnish with fresh parsley if desired. Serve immediately.