Chicken Piccata with Capers and Lemon (Printer-friendly)
Tender chicken cutlets in a tangy lemon-butter sauce with briny capers and fresh parsley. Quick and elegant.
# What You’ll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), halved horizontally
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1/2 cup all-purpose flour for dredging
→ Cooking
05 - 3 tablespoons olive oil
06 - 2 tablespoons unsalted butter, divided
→ Sauce
07 - 1/2 cup dry white wine or low-sodium chicken broth
08 - 1/2 cup low-sodium chicken broth
09 - 3 tablespoons fresh lemon juice from about 1 large lemon
10 - 2 tablespoons capers, drained and rinsed
11 - 2 tablespoons chopped fresh parsley
12 - Lemon slices for garnish, optional
# How to Make It:
01 - Pound the chicken breasts to an even 1/2-inch thickness using a meat mallet. Season both sides evenly with salt and pepper.
02 - Dredge each chicken piece lightly in flour, shaking off any excess coating to ensure even browning.
03 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot, add chicken and cook 3 to 4 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
04 - Reduce heat to medium. Pour wine into the skillet, scraping up browned bits from the bottom. Simmer for 2 minutes until slightly reduced.
05 - Stir in chicken broth, lemon juice, and capers. Simmer for 3 minutes until the sauce reduces by approximately half.
06 - Return the chicken to the pan and simmer for 2 minutes, spooning sauce over each piece to coat thoroughly.
07 - Remove from heat. Stir in the remaining 1 tablespoon of butter and chopped fresh parsley until combined.
08 - Plate immediately and garnish with lemon slices and additional fresh parsley if desired.
# Expert Tips:
01 -
- The sauce creates this magical balance where the bright lemon and briny capers cut through richness so perfectly that you might find yourself tilting your plate to scoop up every last drop.
- It looks and tastes like a restaurant dish but comes together in about 30 minutes with ingredients you probably already have.
02 -
- The first time I made this, I crowded too many pieces in the pan and they steamed instead of searing, so work in batches if needed for that essential golden crust.
- When reducing the sauce, I discovered that letting it bubble away for just those few extra minutes concentrates the flavors in a way that transforms the entire dish.
03 -
- If your sauce breaks or looks greasy, whisk in a tablespoon of cold water off heat, which miraculously brings it back together into a silky emulsion.
- Always rest your cooked chicken for at least five minutes before cutting into it, allowing the juices to redistribute for the most tender result.