Description
This Tasty Chicken Piccata with Lemon Sauce offers a deliciously tangy and savory meal featuring tender chicken cutlets cooked to golden perfection and topped with a bright lemon-caper sauce. It’s a classic Italian-American dish that is quick to prepare and perfect for a satisfying dinner.
Ingredients
Scale
Chicken and Dredging
- 4 boneless skinless chicken breasts sliced horizontally into cutlets
- 1/2 cup all-purpose flour for dredging
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cooking and Sauce
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 1/3 cup fresh lemon juice
- 3/4 cup chicken broth
- 1/4 cup capers, drained
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Season and Dredge Chicken: Season both sides of the chicken cutlets with salt and black pepper, then dredge lightly in flour, shaking off any excess to ensure a thin coating.
- Cook Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the prepared chicken cutlets and cook for 3 to 4 minutes per side until they turn golden brown and are cooked through. Transfer the cooked chicken to a plate and keep warm.
- Make Lemon Sauce: In the same skillet, add fresh lemon juice, chicken broth, and drained capers. Scrape the skillet to lift any browned bits, then let the sauce simmer for 3 to 4 minutes until it slightly reduces and intensifies in flavor.
- Finish Sauce: Reduce the heat to low and whisk in the remaining 2 tablespoons of butter until the sauce becomes glossy and smooth.
- Combine and Serve: Return the cooked chicken to the pan, spoon the lemon-caper sauce over each piece, and cook for an additional 2 minutes to heat through. Garnish with fresh parsley and serve immediately for best flavor and texture.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose flour blend.
- Serve with pasta, mashed potatoes, or sautéed vegetables to soak up the flavorful lemon sauce.
