Description
Chicken Piccata is a classic Italian dish featuring tender chicken cutlets cooked in a tangy lemon, caper, and butter sauce. This quick stovetop recipe is perfect for a flavorful weeknight dinner, served alongside pasta, rice, or mashed potatoes to soak up the delicious sauce.
Ingredients
Scale
Chicken and Coating
- 2 large boneless skinless chicken breasts, sliced in half lengthwise to make 4 thin cutlets
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Cooking
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
Sauce
- 1 cup chicken broth
- 1/2 cup fresh lemon juice
- 1/4 cup capers, drained
- 2 tablespoons fresh parsley, finely chopped
- 1 lemon, thinly sliced for garnish (optional)
Instructions
- Prepare the Chicken: Place the chicken cutlets between two sheets of plastic wrap and gently pound them to an even thickness to ensure uniform cooking.
- Dredge the Chicken: In a shallow dish, combine flour, salt, and black pepper. Lightly coat each chicken cutlet in the flour mixture, shaking off any excess to avoid a heavy crust.
- Cook the Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken cutlets and cook for 3 to 4 minutes on each side until they are golden brown and cooked through. Transfer the chicken to a plate and set aside to rest.
- Make the Sauce: In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add Liquids and Capers: Pour in the chicken broth and fresh lemon juice, stirring while scraping up any browned bits from the pan to incorporate flavor. Stir in the drained capers and allow the sauce to simmer for 3 to 4 minutes, reducing slightly.
- Combine and Finish: Return the cooked chicken cutlets to the skillet, spooning the sauce over the top. Cook for an additional 2 minutes to reheat the chicken and marry the flavors.
- Serve: Sprinkle chopped fresh parsley over the chicken and garnish with thin lemon slices if desired. Serve immediately with your choice of pasta, rice, or mashed potatoes to soak up the luscious lemon butter sauce.
Notes
- Serve chicken piccata with pasta, rice, or mashed potatoes to soak up the lemon butter sauce.
- If the sauce tastes too tart, add a small pinch of sugar or an extra tablespoon of butter to balance the flavor.
- For a gluten-free version, substitute the all-purpose flour with gluten-free flour.
- Ensure not to overcook the chicken to keep it tender and juicy.
