Description
A classic and delicious Chicken Piccata recipe featuring tender chicken breasts in a flavorful lemon-caper sauce. This easy-to-follow recipe is perfect for a quick weeknight dinner that the whole family will love.
Ingredients
Scale
Chicken:
- 4 boneless, skinless chicken breasts (pounded to ½-inch thickness)
For Dredging:
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
For Cooking:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- ½ cup dry white wine or chicken broth
- ¾ cup chicken broth
- ¼ cup fresh lemon juice (about 2 lemons)
- ¼ cup capers, drained and rinsed
- 2 tablespoons chopped fresh parsley
- Lemon slices for garnish (optional)
Instructions
- Dredge the Chicken: Combine flour, salt, and pepper in a shallow dish. Dredge each chicken breast in the flour mixture, shaking off any excess.
- Cook the Chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Cook the chicken for 4–5 minutes per side until golden brown and cooked through. Transfer to a plate.
- Prepare the Sauce: In the same skillet, add remaining butter and sauté garlic. Pour in white wine or broth, cook for 2–3 minutes. Add chicken broth, lemon juice, and capers. Simmer for 3–4 minutes.
- Combine and Serve: Return chicken to the pan, spoon sauce over the top. Simmer for 2 minutes. Garnish with parsley and lemon slices.
Notes
- Serve over angel hair pasta, rice, or mashed potatoes.
- For extra richness, stir in a splash of heavy cream at the end.
- Chicken tenders or thin pork cutlets can be used as alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 320
- Sugar: 1g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 95mg
