Description
Chicken Piccata with Lemon Sauce is a classic Italian-American dish featuring tender, lightly floured chicken cutlets pan-seared to a golden brown and served in a tangy, buttery lemon and caper sauce. This quick and elegant meal is perfect for weeknight dinners or entertaining guests and pairs wonderfully with pasta or a fresh salad.
Ingredients
Scale
Chicken
- 3-4 boneless, skinless chicken breasts
- All-purpose flour for dredging
- Olive oil for cooking
- 2 tablespoons butter
Sauce and Garnish
- 2 fresh lemons (juiced and zested)
- 2 tablespoons capers
- 1 cup low-sodium chicken broth
- Fresh parsley, chopped
Instructions
- Prepare Chicken Cutlets: Slice the chicken breasts in half lengthwise to create thin cutlets. This ensures even cooking and a tender texture.
- Dredge the Chicken: Lightly coat each cutlet in all-purpose flour, shaking off any excess to avoid a gummy coating and to help the sauce adhere.
- Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken cutlets and cook each side for about 4-5 minutes until golden brown and cooked through.
- Add Lemon Juice and Capers: Pour fresh lemon juice and add capers into the skillet with the chicken, allowing them to sizzle and release their flavors.
- Simmer with Chicken Broth: Pour in the chicken broth, scraping up any browned bits from the pan. Let the mixture simmer for 3-4 minutes until the sauce thickens slightly.
- Finish with Butter and Parsley: Stir in the butter and chopped parsley to enrich the sauce and add a fresh, herbaceous note before serving.
Notes
- For extra flavor, marinate the chicken breasts in lemon juice and herbs for 30 minutes before cooking.
- You can substitute capers with green olives for a different briny flavor.
- Serve with pasta, mashed potatoes, or steamed vegetables for a complete meal.
- Make sure not to overcook the chicken to keep it tender and juicy.
