Description
Enjoy a classic Italian-American favorite with this Chicken Piccata recipe. Tender chicken breasts are coated in a savory lemon butter sauce with capers, creating a delightful balance of flavors. This dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients
Scale
Chicken:
- 4 boneless skinless chicken breasts halved horizontally
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
Lemon Sauce:
- 3 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup dry white wine (optional, can substitute broth)
- 1/4 cup fresh lemon juice
- 1/4 cup capers, drained
- 2 tbsp fresh parsley, chopped
Instructions
- Prepare the Chicken: Place chicken between two sheets of plastic wrap and pound to an even thickness.
- Dredge the Chicken: Mix flour, salt, and pepper in a shallow dish and lightly dredge the chicken.
- Cook the Chicken: Heat olive oil and 2 tbsp butter in a large skillet. Cook chicken for 3–4 minutes per side until golden and cooked through. Remove and keep warm.
- Make the Sauce: In the same skillet, add garlic and sauté. Stir in chicken broth, white wine, and lemon juice. Simmer until slightly reduced. Stir in capers and remaining butter until melted and sauce is glossy.
- Combine and Serve: Return chicken to skillet, spoon sauce over top, and heat briefly. Garnish with parsley before serving.
Notes
- Serve with pasta, rice, or roasted vegetables.
- You can skip the wine for a milder flavor, using only broth and lemon juice.
- For extra lemon flavor, add thin slices of lemon to the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 390
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 115 mg
