Description
A quick and flavorful Chicken Piccata recipe featuring tender chicken cutlets sautéed to golden perfection, served with a tangy lemon, caper, and butter sauce. Ready in just 30 minutes, this dish makes an elegant yet easy dinner for four.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Sauce
- 3 tablespoons unsalted butter (divided)
- 2 cloves garlic (minced)
- 3/4 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers (drained)
- 2 tablespoons fresh parsley (chopped)
Instructions
- Prepare the chicken: Slice each chicken breast horizontally to create four thin cutlets. Pound the cutlets evenly if needed and season both sides with salt and pepper to enhance flavor and ensure even cooking.
- Dredge the chicken: Coat each cutlet lightly in all-purpose flour, shaking off the excess to prevent clumping and to create a light crust when cooked.
- Cook the chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken cutlets and cook for 3 to 4 minutes per side until they are golden brown and cooked through. Remove from the skillet and set aside on a plate.
- Sauté garlic: In the same skillet, add 1 tablespoon of butter and minced garlic. Cook for about 30 seconds until fragrant but not browned to infuse the sauce with garlic flavor.
- Make the sauce base: Pour in the chicken broth and fresh lemon juice, scraping the bottom of the pan to loosen any browned bits. Bring the mixture to a gentle simmer to concentrate the flavors.
- Add capers and reduce: Stir in the drained capers and let the sauce simmer for 2 to 3 minutes to thicken slightly. Taste and adjust seasoning with salt and pepper if needed.
- Reheat chicken in sauce: Return the cooked chicken cutlets to the skillet. Spoon the sauce over the chicken and simmer for an additional 2 minutes, allowing the chicken to absorb the flavors.
- Finish the sauce: Turn off the heat and stir in the remaining 1 tablespoon of butter. This enriches the sauce and adds a silky texture.
- Garnish and serve: Sprinkle chopped fresh parsley over the chicken and serve immediately with your favorite side dish.
Notes
- For best results, pound chicken cutlets evenly to ensure uniform cooking.
- If you prefer a thicker sauce, you can simmer it a bit longer, but watch carefully to avoid over-reduction.
- Serve with pasta, steamed vegetables, or rice to complete the meal.
- Fresh lemon juice is key for authentic tang—avoid bottled lemon juice when possible.
- Chicken broth can be substituted with white wine for a different depth of flavor if desired.
