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Chicken Piccata

A bright, tangy skillet dish featuring lightly seared chicken cutlets, capers, and a buttery lemon sauce. This recipe delivers a comforting, elegant meal that comes together quickly, making it perfect for weeknights or a special weekend dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 1 lb boneless, skinless chicken breasts (about 2 large breasts, butterflied or pounded to 1/2 inch thick)
  • 1/2 cup all-purpose flour, for dredging
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1/2 cup dry white wine or chicken broth (optional)
  • 3/4 cup chicken broth
  • 1/4 cup fresh lemon juice (from about 1-2 lemons)
  • 2 tbsp capers, rinsed and drained
  • 2 tbsp fresh parsley, chopped
  • 1 dash parmesan (optional, for serving)
  • to taste salt and more pepper, to finish

Instructions
 

  • Place each chicken breast between two sheets of plastic wrap and gently pound to an even 1/2-inch thickness. Season both sides with salt and pepper.
  • Spread flour on a shallow plate. Dredge each chicken piece in flour, shaking off the excess. This light coating adds a subtle crust and helps thicken the sauce.
  • In a large skillet, heat olive oil over medium-high heat. When the oil shimmers, add the chicken and cook about 2-3 minutes per side, until golden and cooked through. Transfer to a plate and tent with foil to keep warm.
  • Reduce heat to medium. In the same skillet, melt butter. Add the wine (or chicken broth) to deglaze, scraping up any brown bits from the bottom for flavor. Simmer for 2-3 minutes until reduced slightly.
  • Stir in the chicken broth, lemon juice, and capers. Bring to a gentle simmer and cook for about 2 minutes, allowing the sauce to reduce and become glossy.
  • Return the chicken to the pan and spoon the sauce over the pieces. Cook for 1-2 minutes more to rewarm the chicken and meld flavors.
  • Taste and adjust the acidity with a touch more lemon juice or a pinch of salt if needed. Sprinkle with chopped parsley and a light grind of pepper. If you like, a small grating of parmesan on top adds a salty finish.
  • Serve immediately. This dish shines with a side of spaghetti, sautéed greens, or roasted potatoes to soak up the lemony sauce.