Description
Classic Chicken Piccata made with tender pan-seared chicken cutlets in a bright, tangy lemon-caper butter sauce.
Ingredients
- 2 large boneless skinless chicken breasts, sliced horizontally
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 tbsp olive oil
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/3 cup fresh lemon juice
- 1/4 cup capers, drained
- 2 tbsp fresh parsley, chopped
Instructions
- Season chicken cutlets with salt and pepper, then dredge lightly in flour, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat.
- Cook chicken for 3–4 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add butter and garlic; sauté for 30 seconds until fragrant.
- Pour in chicken broth and lemon juice, scraping up browned bits from the pan.
- Stir in capers and simmer for 3–5 minutes until slightly reduced.
- Return chicken to the pan and spoon sauce over the cutlets.
- Simmer for 2 minutes, garnish with parsley, and serve immediately.
Notes
- Serve with pasta, rice, or mashed potatoes.
- Use fresh lemon juice for best flavor.
- You can substitute chicken thighs if preferred.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Italian