Chicken Piccata Capers Lemon (Printer-friendly)

Tender chicken breasts sautéed and finished in a tangy lemon and caper sauce.

# What You’ll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 1/2 cup all-purpose flour

→ For Sautéing

04 - 2 tablespoons olive oil
05 - 2 tablespoons unsalted butter

→ Sauce

06 - 1/2 cup dry white wine or low-sodium chicken broth
07 - 1/2 cup low-sodium chicken broth
08 - 3 tablespoons freshly squeezed lemon juice
09 - 2 tablespoons capers, drained and rinsed
10 - 2 tablespoons unsalted butter
11 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - Slice each chicken breast horizontally to create 4 thin cutlets. Pat dry thoroughly with paper towels and season both sides generously with salt and pepper.
02 - Lightly coat each cutlet in flour, shaking off any excess. Set aside on a clean plate.
03 - Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Once shimmering, add chicken cutlets in a single layer without crowding. Cook 2 to 3 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
04 - Pour wine into the hot skillet, using a wooden spoon to scrape up any browned bits from the bottom. Simmer for 2 minutes to reduce slightly.
05 - Add chicken broth, lemon juice, and capers to the skillet. Simmer for 3 to 4 minutes until the sauce reduces and thickens slightly.
06 - Reduce heat to low. Swirl in remaining 2 tablespoons butter until melted and the sauce becomes glossy and emulsified.
07 - Return chicken cutlets and any accumulated juices to the skillet. Simmer for 1 to 2 minutes until heated through. Transfer to serving plates, spoon sauce generously over the chicken, and garnish with fresh parsley.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all day
  • That irresistible combination of tangy lemon and briny capers wakes up everything on your plate
  • Perfect for weeknights yet impressive enough for company
02 -
  • Dry your chicken thoroughly with paper towels before seasoning, or you'll end up steaming instead of searing
  • Don't crowd the pan when cooking the chicken, or the temperature will drop and you'll lose that golden crust
  • The sauce will look thin at first, but trust the process as it reduces and gets glossy with the final butter addition
03 -
  • Room temperature chicken cooks more evenly, so take it out of the fridge about 20 minutes before starting
  • Use a splatter screen when searing, because the butter-oil mixture will pop and sizzle enthusiastically

Go back