Description
This classic Italian-American dish features chicken cutlets in a tangy lemon-butter sauce with briny capers. Ready in just 30 minutes, this chicken piccata delivers restaurant-quality results with simple ingredients and techniques.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (butterflied and pounded thin)
- 1/4 cup all-purpose flour (substitute rice flour for gluten-free option)
- 3 tablespoons unsalted butter, divided
- 2 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice (approximately 2 medium lemons)
- 1/2 cup chicken broth (preferably low-sodium)
- 1/4 cup brined capers, rinsed
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Lemon slices for garnish
Instructions
- Begin by butterflying each chicken breast horizontally, creating two thinner pieces. Place them between sheets of plastic wrap and gently pound to an even 1/4-inch thickness. Season both sides generously with salt and freshly ground black pepper.
- Spread flour on a shallow plate and lightly dredge each piece of chicken, shaking off excess. In a large skillet, heat 2 tablespoons of butter and olive oil over medium-high heat until the butter is melted and foaming.
- Add the chicken pieces without crowding the pan (work in batches if necessary) and cook until golden brown, about 3 minutes per side. Transfer to a warm plate.
- In the same pan, add lemon juice, chicken broth, and capers. Bring to a boil, scraping up the browned bits from the bottom of the pan. Reduce heat and simmer until the liquid is slightly reduced, about 5 minutes.
- Whisk in the remaining tablespoon of butter for a silkier sauce texture.
- Return the chicken to the pan, nestling it into the sauce. Simmer for 2 minutes to reheat the chicken and allow it to absorb the flavors.
- Sprinkle with fresh parsley and arrange lemon slices on top before serving.
Notes
- For a lighter version, replace half the butter with additional olive oil to reduce saturated fat.
- Try using whole wheat flour for dredging to increase fiber content.
- Ensure capers are well-rinsed to control the saltiness of the dish.
- Chicken thighs make an excellent substitute and are less prone to drying out.
- For best results, use fresh lemons rather than bottled juice.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sodium: 460mg
- Fat: 21g
- Saturated Fat: 8g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 28g
Keywords: chicken piccata, lemon chicken, capers, Italian chicken, quick dinner, 30-minute meal