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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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Ingredients Equipment Method

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)

Equipment

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

Method
 

  1. Prepare the chicken:
  2. 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.
  3. Dredge the chicken:
  4. Place the flour in a shallow bowl. Lightly dredge each chicken cutlet in the flour, shaking off any excess.
  5. Cook the chicken:
  6. 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.
  7. Make the sauce:
  8. 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.
  9. Finish the sauce:
  10. Reduce the heat to low and whisk in the remaining 1 tablespoon of butter. Allow the sauce to thicken slightly, about 1–2 minutes.
  11. Combine and serve:
  12. 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.