Chicken Piccata
Chicken Piccata is a classic Italian-American dish featuring lightly breaded, pan-seared chicken breasts simmered in a tangy lemon-butter and caper sauce. Perfect for a quick, elegant meal that feels both light and comforting.
Equipment
- Large skillet
- Meat mallet or rolling pin
- Tongs
- Measuring spoons
- Whisk
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- Salt and pepper, to taste
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1/4 cup dry white wine or chicken broth
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 Tbsp capers, drained
- 2 Tbsp chopped fresh parsley, for garnish
Instructions
- Pound the chicken breasts to an even 1/2-inch thickness. Season both sides with salt and pepper, then dredge in flour, shaking off excess.
- Heat olive oil and 1 Tbsp butter in a large skillet over medium-high heat. Add chicken and cook for 3-4 mins per side or until golden brown and cooked through. Remove chicken from the skillet and set aside.
- In the same skillet, add white wine (or broth) and cook for 1-2 mins, scraping up browned bits. Stir in chicken broth, lemon juice, and capers. Let simmer for 3-4 mins.
- Add remaining butter, stirring until melted. Return chicken to the skillet, spooning sauce over to coat.
- Garnish with parsley and serve hot with your favorite sides.
Notes
- For a gluten-free option, use gluten-free flour.
- Serve with pasta, rice, or a side of steamed vegetables for a complete meal.