Description
Chicken Piccata is a zesty, flavorful Italian-American dish featuring pan-fried chicken cutlets topped with a tangy lemon-butter and caper sauce.
Ingredients
- 4 boneless, skinless chicken breasts (halved and pounded thin)
- ½ cup all-purpose flour (for dredging)
- Salt and pepper, to taste
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- ½ cup dry white wine or low-sodium chicken stock
- 1 cup low-sodium chicken stock
- 2 tbsp capers, drained
- 2 tbsp fresh lemon juice (about 1 large lemon)
- 2 tbsp chopped fresh parsley (optional garnish)
Instructions
- Slice and pound chicken breasts to about ¼ inch thick. Season with salt and pepper.
- Dredge chicken cutlets in flour, shaking off any excess.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Cook chicken for 4–5 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
- Deglaze the skillet with wine or stock, scraping up browned bits. Simmer for 5–6 minutes.
- Add remaining stock, capers, and lemon juice. Simmer for another 2–3 minutes.
- Lower heat and whisk in remaining butter until the sauce thickens slightly.
- Return chicken to the skillet and heat through, spooning sauce over the top.
- Garnish with parsley and serve immediately.
Notes
- Use chicken tenders for quicker prep.
- Substitute wine with more chicken stock for a non-alcoholic version.
- Serve over pasta or mashed potatoes for a full meal.
- Store leftovers in the fridge for up to 3 days.