Description
Chicken Piccata features pan-seared chicken breasts in a tangy lemon-caper sauce. It’s a quick and satisfying meal you can make on busy weeknights.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 6 ounces each)
- Salt and black pepper to taste
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/3 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup brined capers, drained
- 2 tablespoons chopped fresh parsley
Instructions
- Place each chicken breast between two pieces of plastic wrap. Pound them to an even 1/2-inch thickness using a meat mallet or rolling pin.
- Season both sides of the chicken with salt and pepper. Dredge each piece in flour, shaking off the excess.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate.
- Reduce the heat to medium. Add the butter to the skillet. Once melted, pour in the chicken broth and lemon juice. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Add the capers and let the sauce simmer for 2-3 minutes until it slightly thickens.
- Return the chicken to the skillet. Spoon the sauce over the chicken and cook for 1 more minute to reheat.
- Garnish with chopped parsley and serve immediately.
Notes
- Pounding the chicken ensures even cooking.
- You can use white wine vinegar if you don’t have fresh lemon juice, but fresh is best.
- Serve with pasta, rice, or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380
- Sugar: 1g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 115mg