Description
Tasty Chicken Piccata with Lemon Sauce is a classic Italian-American dish featuring tender chicken cutlets sautéed to golden perfection and bathed in a tangy, buttery lemon and caper sauce. Quick to prepare, this recipe is perfect for a flavorful weeknight dinner that pairs beautifully with pasta, rice, or roasted vegetables.
Ingredients
Scale
Chicken and Dredging
- 2 large boneless, skinless chicken breasts (halved horizontally to make 4 cutlets)
- Salt and black pepper to taste
- 1/2 cup all-purpose flour (for dredging)
Cooking and Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (divided)
- 1/2 cup dry white wine or chicken broth
- 1/3 cup freshly squeezed lemon juice (about 2 lemons)
- 1/4 cup capers (rinsed and drained)
- 1/2 cup low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
Instructions
- Season and Dredge Chicken: Season the chicken cutlets evenly with salt and black pepper. Lightly dredge each cutlet in all-purpose flour, shaking off any excess to ensure a light coating that will help achieve a golden crust.
- Cook Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the floured chicken cutlets and cook them for 3 to 4 minutes on each side until they are golden brown and cooked through. Once done, transfer the chicken to a plate and set aside.
- Prepare Sauce: In the same skillet, add dry white wine or chicken broth, freshly squeezed lemon juice, rinsed capers, and low-sodium chicken broth. Scrape the bottom of the skillet with a wooden spoon to lift any flavorful browned bits. Bring the mixture to a simmer and let it reduce slightly for about 3 to 4 minutes to concentrate the flavors.
- Finish Sauce and Simmer Chicken: Stir in the remaining tablespoon of butter to enrich the sauce. Return the cooked chicken cutlets to the skillet, spooning the sauce over them. Allow them to simmer together for an additional 2 minutes to meld the flavors and warm the chicken through.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the chicken and sauce for brightness and color. Serve the chicken piccata warm with your choice of pasta, rice, or roasted vegetables.
Notes
- For extra tenderness, pound the chicken breasts to an even thickness before cooking.
- Serve the chicken piccata over pasta, rice, or alongside roasted vegetables for a complete meal.
- For a creamier sauce, add a splash of heavy cream at the end of the sauce preparation.
