Description
Chicken Piccata with Lemon Sauce is a vibrant, elegant dish featuring tender chicken breasts in a tangy lemon-butter sauce with capers. It’s a quick and flavorful Italian-American classic perfect for any night of the week.
Ingredients
- 2 boneless, skinless chicken breasts (sliced in half horizontally)
- 1/2 cup all-purpose flour (for dredging)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp butter, divided
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tbsp capers, drained and rinsed
- 2 tbsp fresh parsley, chopped (for garnish)
- Lemon slices (optional, for serving)
Instructions
- Slice chicken breasts in half to create cutlets. Season with salt and pepper.
- Dredge in flour, shaking off excess.
- Heat olive oil in a skillet over medium-high heat. Cook chicken 3–4 minutes per side until golden and cooked through. Transfer to a plate.
- Add 1 tbsp butter to the same pan and sauté garlic for 30 seconds.
- Add chicken broth and lemon juice, scraping the pan. Stir in capers and simmer 3–5 minutes to reduce slightly.
- Whisk in remaining 1 tbsp butter to finish the sauce.
- Return chicken to pan, spoon sauce over the top, and warm through.
- Garnish with parsley and lemon slices. Serve hot.
Notes
- Add white wine to the sauce for depth.
- Substitute boneless thighs for juicier chicken.
- Stir in cream for a creamy version.
- Use gluten-free flour for a GF version.
- Replace capers with chopped green olives if preferred.
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg
