Description
A quick and elegant Chicken Piccata made with tender chicken cutlets simmered in a bright lemon-butter sauce with capers, all prepared easily in one pan.
Ingredients
4 large boneless, skinless chicken breasts
1 cup all-purpose flour (for dredging)
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
¼ cup butter (divided)
2 tablespoons all-purpose flour
1 cup chicken broth or chicken stock
1½ tablespoons fresh lemon juice
½ cup additional chicken broth
3 tablespoons capers, drained
2 tablespoons fresh parsley, chopped
Instructions
- Slice each chicken breast in half horizontally to form thin cutlets.
- Season both sides with salt and black pepper, then lightly dredge in flour, shaking off excess.
- Heat olive oil in a large skillet over medium heat and cook the chicken until golden on both sides and fully cooked. Remove and set aside.
- In the same skillet, melt 2 tablespoons of butter.
- Whisk in 2 tablespoons of flour and cook briefly to remove the raw flour taste.
- Slowly whisk in 1 cup of chicken broth until smooth.
- Add lemon juice, remaining chicken broth, and capers, then simmer for a few minutes until slightly thickened.
- Stir in the remaining butter until the sauce is glossy.
- Return the chicken to the skillet and spoon the sauce over the top.
- Garnish with chopped parsley and serve.
Notes
Lemon zest can be added for extra citrus flavor.
Serve with pasta, rice, or mashed potatoes to soak up the sauce.
Spinach or asparagus can be added near the end for extra color.
Do not overcook the chicken to keep it tender.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 430
- Sugar: 2g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 145mg
