Description
This Chicken Piccata recipe features tender boneless, skinless chicken breasts cooked in a zesty lemon and caper sauce. Pan-fried to golden perfection and simmered in a buttery, tangy sauce, it’s a classic Italian-American dish that’s quick and easy to prepare, perfect for a flavorful weeknight dinner or elegant meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Dredging Mix
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
Cooking
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
Sauce
- â…“ cup fresh lemon juice (about 2 lemons)
- ½ cup chicken broth
- ¼ cup capers (drained)
Garnish
- 2 tablespoons chopped fresh parsley
- Lemon slices (for garnish)
Instructions
- Prepare the Chicken: Pound the chicken breasts to an even ½-inch thickness to ensure uniform cooking. This step also helps tenderize the meat.
- Dredge in Flour Mixture: In a shallow bowl, combine the flour, salt, and black pepper. Dredge each chicken breast in this mixture, shaking off any excess flour to avoid clumping.
- Brown the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4 to 5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Stir in the fresh lemon juice, chicken broth, and capers, scraping up any browned bits from the bottom of the skillet for extra flavor. Bring the mixture to a simmer and cook for 3 to 5 minutes until slightly reduced.
- Finish the Dish: Stir in the remaining 2 tablespoons of butter to enrich the sauce and return the chicken to the skillet. Spoon the sauce over the chicken and simmer for an additional 2 minutes to reheat and meld the flavors.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the chicken and add lemon slices for a refreshing garnish. Serve immediately over pasta, mashed potatoes, or sautéed vegetables.
Notes
- Serve over pasta, mashed potatoes, or sautéed vegetables for a complete meal.
- For a lighter version, reduce the butter by half or substitute it with additional olive oil.
- To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
