Chicken Piccata Lemon Capers (Print View)
Tender chicken cutlets cooked in tangy lemon and caper sauce for an elegant meal.
# What You'll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (about 1.5 pounds)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1/2 cup all-purpose flour
→ For Sautéing
05 - 3 tablespoons olive oil, divided
06 - 2 tablespoons unsalted butter (use dairy-free spread for dairy-free option)
→ Sauce
07 - 1/2 cup dry white wine or low-sodium chicken broth
08 - 1/2 cup low-sodium chicken broth
09 - 3 tablespoons freshly squeezed lemon juice (about 1 lemon)
10 - 2 tablespoons capers, rinsed and drained
11 - 2 tablespoons chopped fresh parsley
12 - Lemon slices for garnish
# Method:
01 - Butterfly each chicken breast and pound to 1/2-inch thickness between two sheets of plastic wrap. Season both sides generously with salt and pepper.
02 - Lightly coat each chicken cutlet in flour, shaking off any excess. Set aside on a clean plate.
03 - Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken in batches without overcrowding the pan. Cook for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil to keep warm.
04 - Add remaining 1 tablespoon olive oil to the skillet. Pour in white wine and use a wooden spoon to scrape up the browned bits from the bottom. Let simmer for 2 minutes to reduce slightly.
05 - Stir in chicken broth, lemon juice, and capers. Simmer for 3 to 4 minutes until the sauce reduces and thickens slightly.
06 - Whisk in remaining 1 tablespoon butter until melted and emulsified. Return chicken to the pan and simmer for 2 to 3 minutes, basting with the sauce. Remove from heat, sprinkle with fresh parsley, and garnish with lemon slices. Serve immediately while hot.
# Insider Tips:
01 -
- That sauce comes together in minutes but tastes like it simmered all day
- The balance of bright lemon and briny capers makes every bite exciting
02 -
- Overcrowding the pan steams the chicken instead of searing it, so work in batches
- The sauce thickens quickly as it cools, so remove from heat while it still looks slightly thin
03 -
- Room temperature chicken cooks more evenly, so take it out of the fridge twenty minutes before starting
- Pat the chicken completely dry before dredging, or the flour will clump instead of coat