Description
This Chicken Piccata is a bright and tangy dish featuring pan-seared chicken breasts in a buttery lemon-caper sauce. Ready in just 30 minutes, it’s perfect for a quick yet elegant dinner.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 1/2 lbs total), halved horizontally to make 4 cutlets
- Salt and freshly ground black pepper to taste
- 1/2 cup all-purpose flour, for dredging
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 1/2 cup chicken broth, low-sodium
- 1/4 cup fresh lemon juice (from 2 lemons)
- 2 tablespoons capers, drained
- 2 tablespoons chopped fresh parsley
Instructions
- Season the chicken cutlets with salt and pepper on both sides. Dredge each cutlet in flour, shaking off excess.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil. Add the chicken and cook until golden brown, about 3 minutes per side. Transfer to a plate and keep warm.
- Reduce heat to medium. Add the chicken broth, lemon juice, and capers to the skillet. Bring to a simmer, scraping up browned bits from the bottom. Cook for 2 minutes until slightly reduced.
- Remove from heat and swirl in the remaining 2 tablespoons of butter until melted and the sauce is glossy. Return the chicken to the skillet and spoon sauce over the top. Garnish with parsley and serve immediately.
Notes
For a lighter version, substitute half the butter with additional olive oil. Serve with pasta, rice, or crusty bread to soak up the sauce.
Nutrition
- Calories: 420 kcal
- Sugar: 1 g
- Fat: 24 g
- Carbohydrates: 14 g
- Protein: 38 g