Chicken Piccata Lemon Capers (Printable version)
Sautéed tender chicken breasts in a bright lemon and caper sauce, a flavorful Italian classic.
# What You’ll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 1/2 cup all-purpose flour
→ For Sautéing
04 - 2 tablespoons olive oil
05 - 2 tablespoons unsalted butter (or use olive oil for dairy-free)
→ Sauce
06 - 1/2 cup dry white wine (or low-sodium chicken broth)
07 - 1/2 cup low-sodium chicken broth
08 - 3 tablespoons freshly squeezed lemon juice (about 1 lemon)
09 - 2 tablespoons capers, drained and rinsed
10 - 2 tablespoons unsalted butter (or dairy-free substitute)
11 - 2 tablespoons chopped fresh parsley
# How to Make It:
01 - Slice each chicken breast horizontally to make 4 thin cutlets. Pat dry thoroughly with paper towels and season both sides generously with salt and pepper.
02 - Lightly coat each cutlet in flour, shaking off any excess. Set aside on a clean plate.
03 - Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat until shimmering. Add chicken in a single layer, cooking in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil to keep warm.
04 - Pour wine into the hot skillet, using a wooden spoon to scrape up any browned bits from the bottom. Let simmer for 2 minutes to allow alcohol to cook off slightly.
05 - Add chicken broth, lemon juice, and capers to the skillet. Simmer for 3-4 minutes until liquid reduces slightly and flavors meld together.
06 - Reduce heat to low. Swirl in remaining 2 tablespoons butter, stirring constantly until melted and sauce becomes glossy and emulsified.
07 - Return chicken and any accumulated juices to the skillet. Simmer for 1-2 minutes just until heated through. Plate the chicken, spoon sauce generously over each piece, and garnish with fresh parsley.
# Expert tips:
01 -
- The lemon-caper sauce comes together in minutes but tastes like something from a restaurant
- Perfect for those nights when you want something impressive but truly easy
02 -
- Pat your chicken completely dry before dredging or the flour will clump instead of creating a nice crust
- Do not overcrowd the pan when searing or the chicken will steam instead of getting golden
03 -
- Room temperature butter incorporates into the sauce more smoothly than cold
- Keep the cutlets warm in a low oven while you make the sauce if you are cooking multiple batches