Chicken Piccata

Chicken Piccata is a classic Italian-American dish featuring tender chicken cutlets in a bright, lemony sauce with capers. This elegant yet simple recipe transforms ordinary chicken breasts into a restaurant-quality meal that's perfect for both weeknight dinners and special occasions.

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 4 servings

Ingredients

• 2 large boneless, skinless chicken breasts (about 1 pound)
• Salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 4 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 1/3 cup fresh lemon juice (from about 2 lemons)
• 1/2 cup chicken broth
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped
• 2 tablespoons lemon zest (optional)
• Lemon slices for garnish

Instructions

1. Butterfly each chicken breast and then cut in half to create 4 cutlets. Place between plastic wrap and pound to an even 1/4-inch thickness.
2. Season both sides of the chicken with salt and pepper. Place flour in a shallow dish and dredge chicken, shaking off excess.
3. In a large skillet, heat 2 tablespoons butter and the olive oil over medium-high heat until the butter begins to foam.
4. Add the chicken cutlets and cook until golden brown, about 3 minutes per side. If your skillet isn't large enough, cook in batches. Transfer cooked chicken to a plate and keep warm.
5. In the same skillet, add lemon juice, chicken broth, and capers. Bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until the sauce reduces slightly, about 3-4 minutes.
6. Return the chicken to the skillet and simmer for 2 minutes.
7. Remove from heat and add the remaining 2 tablespoons of butter, swirling to incorporate into the sauce as it melts.
8. Sprinkle with chopped parsley and lemon zest (if using).

Serving Suggestions

• Pair with pasta, particularly angel hair or linguine, to soak up the delicious sauce.
• For a lighter option, serve alongside roasted asparagus or a simple green salad.

Notes

• For the best flavor, use freshly squeezed lemon juice rather than bottled.
• Don't skip rinsing the capers as it helps remove excess saltiness.
• The chicken can be pounded and seasoned up to a day ahead and stored in the refrigerator.
• Leftovers will keep for up to 3 days in the refrigerator.

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