Description

A classic Chicken Piccata recipe that combines tender, thinly sliced chicken breasts with a tangy lemon-caper sauce, perfect for a quick and flavorful dinner.

Ingredients

Chicken Piccata:

4 boneless, skinless chicken breasts (thinly sliced or pounded)
½ cup all-purpose flour
4 tablespoons butter (divided)
3 tablespoons olive oil
½ cup dry white wine
¾ cup chicken broth
juice of 1 large lemon
2 tablespoons capers (drained)
¼ cup fresh parsley (chopped)
salt and freshly ground black pepper to taste

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Instructions

Season and Coat Chicken: Season chicken breasts with salt and pepper, then lightly coat in flour.
Cook Chicken: Heat olive oil and 2 tablespoons butter in a skillet, cook chicken until golden and cooked through.
Make Sauce: Deglaze the pan with white wine, add broth, lemon juice, and capers. Simmer until thickened.
Finish Dish: Stir in remaining butter, return chicken to skillet, coat in sauce, and rewarm.
Garnish and Serve: Garnish with parsley and serve immediately.

Notes

Serve Chicken Piccata over angel hair pasta or roasted potatoes.
Substitute wine with additional broth if desired.