Description

A classic Italian-American favorite, this Tasty Chicken Piccata features tender chicken cutlets pan-fried to golden perfection and served with a bright, tangy lemon and caper sauce. Quick to prepare and bursting with flavor, this dish makes an elegant yet easy weeknight dinner option.

Ingredients

Chicken

2 large boneless, skinless chicken breasts (halved horizontally to make 4 cutlets)
Salt and black pepper, to taste
1/2 cup all-purpose flour (for dredging)
2 tablespoons olive oil
2 tablespoons unsalted butter (divided)

Sauce

1/2 cup dry white wine or chicken broth
1/3 cup freshly squeezed lemon juice (about 2 lemons)
1/4 cup capers (rinsed and drained)
1/2 cup low-sodium chicken broth
2 tablespoons chopped fresh parsley

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Instructions

Prepare the Chicken: Season the chicken cutlets with salt and black pepper, then lightly dredge them in all-purpose flour, shaking off any excess to ensure an even coating without clumps.
Cook the Chicken: Heat olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Add the coated chicken cutlets and cook 3 to 4 minutes on each side until they are golden brown and cooked through. Transfer the cooked chicken to a plate and set aside.
Make the Sauce: Using the same skillet, add dry white wine or chicken broth, freshly squeezed lemon juice, capers, and the remaining chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the pan for extra flavor. Allow the sauce to reduce slightly, about 3 to 4 minutes.
Finish the Sauce and Combine: Stir in the remaining tablespoon of butter until melted to enrich the sauce. Return the chicken cutlets to the skillet and simmer together for an additional 2 minutes, spooning the sauce over the chicken to coat it well.
Garnish and Serve: Sprinkle chopped fresh parsley over the chicken for a fresh, herbaceous finish. Serve the chicken piccata warm, ideally over pasta, rice, or alongside roasted vegetables.

Notes

For extra tenderness, pound chicken cutlets to an even thickness before cooking.
This dish pairs wonderfully with pasta, rice, or roasted vegetables.
To create a creamier sauce, add a splash of heavy cream at the end of cooking.