Classic Chicken Piccata with Lemon and Capers
A bright, comforting dish that comes together quickly. Tender chicken cutlets are sautéed and bathed in a lemony, caper-studded sauce with a touch of butter and white wine. Perfect for weeknights or a cozy dinner when you want something flavorful but not fussy.
Ingredients
- 4 skinless boneless chicken breasts, flattened to about 1/4 inch thickness
- 1/2 cup all-purpose flour, for dredging
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 cup white wine (or chicken broth)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons capers, drained
- 1/2 cup chicken broth
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- Optional: lemon slices for garnish
Instructions
- Lightly season both sides of the flattened chicken with 1/2 teaspoon of salt and the pepper.
- Spread the flour on a shallow plate. Dredge each chicken piece in the flour, shaking off any excess.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until golden brown on both sides and cooked through, about 2–3 minutes per side depending on thickness. Remove to a plate and tent loosely with foil.
- In the same pan, reduce the heat to medium and add the butter. Once melted, add the minced garlic and cook briefly until fragrant, about 30 seconds.
- Pour in the white wine (or chicken broth) and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for 1–2 minutes to reduce slightly.
- Stir in the lemon juice and capers. Return the chicken to the pan and simmer for 2–3 minutes, spooning the sauce over the chicken as it cooks. If the sauce seems too thin, let it reduce a bit longer.
- Transfer the chicken to serving plates. Spoon the sauce over the top and sprinkle with chopped parsley. Garnish with lemon slices if desired and serve immediately.