Chicken Piccata
Chicken Piccata is a bright, quick dish that features lightly pan-seared chicken cutlets in a lemony caper sauce. It’s straightforward to prepare, pairs well with pasta or a simple green salad, and delivers big flavor without fuss.
Ingredients
- 4 boneless, skinless chicken breasts (flattened to 1/4 inch) or chicken cutlets
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/4 cup white wine or chicken broth
- 1/4 cup fresh lemon juice
- 2 tbsp capers, drained
- 2 tbsp unsalted butter
- 2 tbsp chopped fresh parsley
Instructions
- If you haven't already, lightly pound the chicken breasts to about 1/4 inch thick. This helps them cook evenly and stay tender.
- Set up a shallow dish with flour, salt, and pepper. Dredge each piece of chicken in the flour, shaking off any excess.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and just cooked through, about 3–4 minutes per side. Transfer to a plate and keep warm.
- In the same skillet, add the white wine (or chicken broth) and lemon juice. Scrape up any browned bits from the bottom of the pan as it simmers for 1–2 minutes.
- Stir in the capers and butter, letting the sauce simmer until slightly thickened. Return the chicken to the pan to coat with the sauce for about 1 minute.
- Sprinkle with chopped parsley and serve immediately. This dish goes well with pasta, mashed potatoes, or a light salad.