Chicken Piccata with Capers Lemon (Printable Version)
Golden pan-fried chicken cutlets in a bright, buttery lemon-caper sauce that's ready in 30 minutes.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1–1.5 lbs)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1/2 cup all-purpose flour (for dredging)
→ For Sautéing
05 - 2 tablespoons olive oil
06 - 2 tablespoons unsalted butter
→ Sauce
07 - 1/2 cup dry white wine or chicken broth
08 - 1/3 cup fresh lemon juice (about 2 lemons)
09 - 1/4 cup capers, drained and rinsed
10 - 1/4 cup fresh parsley, chopped
11 - 2 tablespoons unsalted butter
# How to Make It:
01 - Place each chicken breast between two sheets of plastic wrap and pound to 1/2-inch thickness. Season both sides with salt and pepper.
02 - Dredge the chicken breasts lightly in flour, shaking off excess.
03 - Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken and cook for 3–4 minutes per side, until golden and cooked through. Remove to a plate and tent with foil.
04 - Pour wine (or broth) into the pan, scraping up browned bits. Let simmer for 2 minutes.
05 - Add lemon juice and capers. Simmer 2 minutes more.
06 - Return chicken to the skillet, spoon sauce over, and simmer 2–3 minutes. Remove from heat. Stir in remaining 2 tablespoons butter and sprinkle with chopped parsley.
07 - Serve immediately, spooning sauce over the chicken.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like it simmered for hours
- Perfect balance of tangy and rich that works with almost any side dish
02 -
- Don't skip the plastic wrap when pounding chicken or you'll have a mess on your hands
- Let the pan get properly hot before adding chicken or you won't get that golden crust
- The sauce will look thin at first but the butter finish brings it all together
03 -
- Dry the chicken thoroughly with paper towels before dredging for better browning
- Add a splash of cream at the end if you want to mellow the tanginess