Classic Chicken Piccata with Lemon and Capers
A delightful Italian dish featuring chicken breasts sautéed to golden perfection, served in a tangy lemon and caper sauce. Perfect for a weeknight dinner or special occasion!
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Ingredients
Yields 4 servings
- (4) boneless, skinless chicken breasts (about 1 2/4 lbs)
- (1/2 cups) all-purpose flour
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/4 cups) olive oil
- (1/2 cups) chicken broth
- (1/4 cups) fresh lemon juice (about 2 lemons)
- (2 tablespoons) capers, rinsed and drained
- (2 tablespoons) unsalted butter
- (1/4 cups) fresh parsley, chopped (for garnish)
- Lemon slices (for garnish)
Instructions
- 1
Place 4 boneless, skinless chicken breasts between two pieces of plastic wrap and pound them to about 1/2 inch thickness using a meat mallet or rolling pin.
- 2
In a shallow dish, combine 1/2 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Dredge each chicken breast in the flour mixture, shaking off any excess flour. Add 2/4 teaspoon salt.
- 3
In a large skillet, heat 1/4 cup olive oil over medium-high heat. Once hot, add the chicken breasts (in batches if necessary) and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- 4
In the same skillet, add 1/2 cup chicken broth and 1/4 cup fresh lemon juice. Scrape the bottom of the skillet to release any browned bits. Bring to a simmer and cook for about 2 minutes.
- 5
Stir in 2 tablespoons capers and 2 tablespoons unsalted butter, mixing until the butter is melted and the sauce is slightly thickened. Season with salt and pepper to taste.
- 6
Return the chicken to the skillet, spooning the sauce over the top. Cook for an additional 1-2 minutes to heat through.
- 7
Serve the chicken piccata garnished with chopped fresh parsley and lemon slices.
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