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Chicken Piccata

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Chicken Piccata is a classic Italian-American dish featuring tender, golden chicken cutlets in a bright, buttery lemon and caper sauce. Ready in about 30 minutes, it is elegant enough for entertaining and simple enough for a weeknight dinner.

Ingredients

  • Boneless, skinless chicken breasts
  • All-purpose flour
  • Salt
  • Freshly ground black pepper
  • Olive oil
  • Unsalted butter
  • Garlic, minced
  • Chicken broth
  • Fresh lemon juice
  • Capers, drained
  • Unsalted butter, for the sauce
  • Fresh parsley, chopped
  • Lemon slices, for serving

Instructions

  1. Slice the chicken breasts horizontally into thin cutlets and gently pound them to an even thickness if necessary.
  2. Season both sides of the chicken with salt and black pepper.
  3. Place the flour in a shallow dish and lightly dredge each chicken cutlet, shaking off the excess.
  4. Heat the olive oil and a portion of the butter in a large skillet over medium-high heat.
  5. Add the chicken in a single layer and cook for about 3–4 minutes per side, or until golden and cooked to a safe internal temperature of 165°F (74°C). Work in batches if necessary.
  6. Transfer the cooked chicken to a plate and keep warm.
  7. Reduce the heat to medium and add the garlic to the skillet. Cook briefly until fragrant.
  8. Pour in the chicken broth and lemon juice, scraping up the browned bits from the bottom of the skillet.
  9. Add the capers and simmer for 3–5 minutes until the sauce is slightly reduced.
  10. Lower the heat and whisk in the remaining butter until the sauce is smooth and glossy.
  11. Return the chicken to the skillet and spoon the lemon-caper sauce over the top.
  12. Simmer briefly until the chicken is warmed through.
  13. Garnish with fresh parsley and lemon slices and serve immediately.

Notes

  • Use evenly thin chicken cutlets so they cook quickly and remain tender.
  • Add sliced mushrooms, baby spinach, artichoke hearts, lemon zest, or red pepper flakes for variations.
  • For a gluten-free version, substitute a suitable gluten-free all-purpose flour blend.
  • Thin chicken tenderloins can be used instead of chicken breasts.
  • A small amount of cream can be stirred into the sauce for a richer finish.
  • If the sauce tastes too sour, balance it with additional chicken broth and a little butter.
  • Store leftovers with some of the sauce in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a covered skillet over low heat, adding a splash of chicken broth if needed.
  • Serve with pasta, mashed potatoes, rice, asparagus, broccoli, green beans, or a simple green salad.

Nutrition

Find it online: https://thefamilycooking.com/chicken-piccata-2/