Chicken Piccata Capers Lemon (Printer-friendly)

Tender chicken breasts cooked in a lemon-caper sauce with fresh parsley and a hint of white wine.

# What You’ll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (about 1.5 pounds)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1/2 cup all-purpose flour

→ For Sautéing

05 - 3 tablespoons olive oil, divided
06 - 2 tablespoons unsalted butter (use dairy-free spread for dairy-free version)

→ Sauce

07 - 1/2 cup dry white wine or low-sodium chicken broth
08 - 1/2 cup low-sodium chicken broth
09 - 3 tablespoons freshly squeezed lemon juice (about 1 lemon)
10 - 2 tablespoons capers, rinsed and drained
11 - 2 tablespoons chopped fresh parsley
12 - Lemon slices for garnish

# How to Make It:

01 - Butterfly each chicken breast and pound to 1/2-inch thickness between two sheets of plastic wrap. Season both sides generously with salt and pepper.
02 - Coat each chicken cutlet in flour, shaking off excess to ensure even coverage and proper browning.
03 - Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken in batches without overcrowding the pan. Cook for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil to keep warm.
04 - Add remaining 1 tablespoon olive oil to the skillet. Pour in white wine and scrape up browned bits from the bottom of the pan. Let simmer for 2 minutes to reduce.
05 - Add chicken broth, lemon juice, and capers to the pan. Simmer for 3–4 minutes until sauce reduces slightly and flavors meld together.
06 - Stir in remaining 1 tablespoon butter until melted and emulsified. Return chicken to the pan and simmer for 2–3 minutes, basting continuously with sauce. Remove from heat, sprinkle with fresh parsley, and garnish with lemon slices. Serve immediately.

# Expert Tips:

01 -
  • It comes together in under 40 minutes but tastes like something from a restaurant
  • The sauce strikes that perfect balance between bright lemon and rich butter
  • You probably have everything you need except maybe capers
02 -
  • Crowding the pan makes the chicken steam instead of sear so work in batches
  • Let the wine reduce for the full 2 minutes or the sauce will taste sharp
  • The sauce thickens as it rests so dont panic if it looks thin initially
03 -
  • Keep the cooked chicken warm in a 200F oven while making sauce
  • If sauce gets too thick splash in a little more broth
  • Chicken cutlets freeze beautifully so consider doubling the recipe

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