Description
Classic Chicken Piccata features tender chicken breasts dredged in flour, pan-fried to a golden brown, and finished in a tangy lemon, caper, and butter sauce. This Italian-American favorite is quick to prepare and perfect for a delicious weeknight dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- Salt and pepper, to taste
- 1/2 cup all-purpose flour (for dredging)
Cooking Fats
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
Sauce
- 1/2 cup chicken broth (or dry white wine)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup capers, drained and rinsed
- 1/4 cup fresh parsley, chopped
- Lemon slices for garnish (optional)
Instructions
- Prepare the chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper. Dredge each breast in all-purpose flour, shaking off the excess to create a light coating.
- Cook the chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Place the chicken breasts in the skillet and cook until golden brown on each side, about 3-4 minutes per side. Remove chicken from the skillet and set aside.
- Prepare the sauce: In the same skillet, add chicken broth (or white wine), lemon juice, and capers. Bring the sauce to a simmer while scraping up any browned bits from the bottom of the skillet. Let it reduce slightly, about 3-4 minutes.
- Finish the dish: Return the chicken breasts to the skillet and spoon the sauce over them. Add the remaining 2 tablespoons of butter and swirl into the sauce to thicken and add richness. Cook for another 2-3 minutes to heat through and meld flavors.
- Garnish and serve: Sprinkle chopped parsley over the chicken and garnish with lemon slices if desired. Serve immediately, spooning extra sauce over each portion.
Notes
- For best results, use chicken breasts of even thickness or pound them to ensure uniform cooking.
- If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend for dredging.
- White wine can be used instead of chicken broth for a more traditional flavor.
- Serve this dish with pasta, rice, or crusty bread to soak up the delicious sauce.
