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Easy Chicken Piccata with Tangy Lemon Caper Sauce

Close-up of golden brown chicken piccata fillets swimming in lemon-butter sauce and topped generously with capers.
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Make restaurant-quality Chicken Piccata quickly. This recipe features tender chicken cutlets in a bright, zesty lemon butter sauce with capers, perfect for a weeknight dinner.

Ingredients

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  • 4 boneless, skinless chicken breasts, thinly sliced or pounded into cutlets
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, divided
  • 1/2 cup dry white wine or chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers, drained
  • 2 tablespoons cold unsalted butter, cut into pieces
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Place chicken cutlets between two sheets of plastic wrap. Pound them to about 1/4-inch thickness.
  2. In a shallow dish, mix the flour, salt, and pepper. Dredge each chicken cutlet lightly in the flour mixture, shaking off any excess.
  3. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
  4. Sear the chicken cutlets in batches for 2 to 3 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
  5. Reduce the heat to medium. Add the white wine or broth to the skillet. Scrape up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
  6. Stir in the lemon juice and capers. Let the sauce simmer for 2 minutes until slightly reduced.
  7. Remove the skillet from the heat. Whisk in the remaining 1 tablespoon of butter and the cold butter pieces, one piece at a time, until the sauce thickens slightly and becomes glossy. Do not boil the sauce after adding the cold butter.
  8. Return the chicken to the skillet and spoon the sauce over the cutlets. Sprinkle with fresh parsley before serving.

Notes

  • Serve this dish over cooked pasta, rice, or with steamed asparagus for a complete meal.
  • For a creamy chicken piccata, add 2 tablespoons of heavy cream when you add the lemon juice.
  • You can substitute chicken broth for white wine if you prefer not to use alcohol.

Nutrition

Find it online: https://mdlatdmm.com/easy-chicken-piccata-recipe-lemon-caper/