Pin It This Italian-American dish features boneless chicken breasts lightly floured and sautéed until golden, then simmered in a bright sauce combining fresh lemon juice, capers, and white wine or broth. The butter adds richness, while parsley and lemon slices bring fresh, herbaceous notes. Ready in just over half an hour, it serves well alongside pasta or vegetables for an elegant yet approachable meal.
The smell of lemon and butter hitting a hot skillet takes me back to my first tiny apartment kitchen where I taught myself to cook decent chicken without setting off the smoke alarm.
I made this for my sister last winter when she needed cheering up after a rough week at work and she asked if I'd been secretly taking cooking classes.
Ingredients
- Chicken breasts: Pounding them thin makes them cook evenly and feel fancy without extra effort
- Flour: Creates that golden crust and helps thicken the sauce naturally
- White wine: Use something decent enough to drink since it reduces down into the sauce
- Lemon juice: Fresh is absolutely worth it here, bottled somehow tastes flat
- Capers: These little brined buds are what makes piccata taste like piccata
- Parsley: Adds freshness and makes everything look intentional
Instructions
- Pound the chicken:
- Butterfly each breast then pound between plastic wrap until even and thin
- Season and coat:
- Season both sides generously then dredge in flour shaking off excess
- Sear the cutlets:
- Cook in batches until golden brown about 3 to 4 minutes per side
- Build the sauce base:
- Deglaze the pan with wine and let it reduce slightly
- Add brightness:
- Stir in broth lemon juice and capers letting it simmer together
- Finish and serve:
- Return chicken to the pan spoon sauce over everything and garnish
Pin It This has become my go to when friends come over because it feels impressive but I'm never stressed about timing.
Making It Your Own
I've used chicken broth instead of wine when cooking for my nephew and honestly nobody noticed the difference.
Side Dish Magic
Mashed potatoes soak up the sauce beautifully but angel hair pasta works just as well if you want something lighter.
Worth The Extra Effort
Take the time to pound the chicken evenly and rinse those capers thoroughly.
- Warm plates make everything taste better
- Have your lemon sliced before you start cooking
- Fresh parsley really does matter here
Pin It Good food doesn't need to be complicated to feel special.
Recipe Q&A
- → What type of chicken cut works best?
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Boneless, skinless chicken breasts are ideal as they cook quickly and take on the flavors of the sauce well.
- → Can I substitute the wine in the sauce?
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Yes, low-sodium chicken broth works well as a substitute to maintain moisture and depth without alcohol.
- → How do capers influence the dish?
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Capers add a briny, tangy burst that complements the lemon's acidity and balances the richness of the butter.
- → Is this dish suitable for dairy-free diets?
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Using plant-based butter instead of regular butter keeps the dish dairy-free without compromising flavor.
- → What sides pair well with this preparation?
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Pasta, mashed potatoes, or steamed seasonal vegetables enhance the meal, absorbing the flavorful sauce beautifully.
