Chicken Piccata (Chicken in Lemon‑Caper Sauce)
A bright and buttery Chicken Piccata featuring tender pan-seared cutlets in a lemony caper sauce. This quick, elegant dish comes together in under 30 minutes — perfect for weeknights or special dinners.
Ingredients
- Chicken breasts: 2, boneless & skinless
- Salt & pepper: To taste
- All-purpose flour: 1/2 cup, for dredging
- Olive oil: 2 tablespoons
- Butter: 2 tablespoons
- Garlic: 1 clove, minced
- Dry white wine or chicken broth: 1/2 cup
- Fresh lemon juice: 1/4 cup
- Capers: 2 tablespoons, drained
- Fresh parsley: 2 tablespoons, chopped (garnish)
Instructions
- Prep the chicken: Slice each breast in half horizontally and pound to even thickness. Season with salt and pepper.
- Dredge: Coat in flour, shaking off excess.
- Cook chicken: Heat olive oil and 1 tbsp butter in a skillet. Cook chicken 3 minutes per side until golden. Remove and keep warm.
- Make the sauce: In the same pan, melt remaining butter. Sauté garlic briefly. Add wine or broth, reduce slightly, then stir in lemon juice and capers.
- Combine & finish: Return chicken to pan, spoon sauce over, and simmer briefly.
- Serve: Transfer to plate, top with parsley, and serve with extra sauce.
Notes
- Use gluten-free flour for a GF version.
- Use chicken thighs if preferred — adjust cooking time.
- Balance acidity with a touch more butter if too tart.
- Double the sauce if serving with pasta or rice.
