Chicken Piccata
Chicken Piccata is a delicious Italian dish featuring lightly seasoned chicken breasts, sautéed to perfection and served with a tangy lemon-caper sauce. This dish is quick to prepare and perfect for a weeknight meal or a special occasion.
Equipment
- 1 large skillet
- 1 meat mallet or rolling pin
- 1 shallow dish for dredging
- 1 tongs
- 1 measuring spoons
- 1 lemon juicer (optional)
- 4 serving plates
Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5 pounds total)
- 1 cup all-purpose flour for dredging
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup chicken broth
- 1/2 cup freshly squeezed lemon juice (about 2 large lemons)
- 2 tablespoons capers drained
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Prepare the chicken breasts by placing each between two pieces of plastic wrap and pounding them to an even thickness of about ½ inch.
- In a shallow dish, combine flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add chicken broth, lemon juice, and capers. Scrape the bottom to release any browned bits and bring the sauce to a simmer. Let it reduce for about 2-3 minutes.
- Return the chicken to the skillet and cook in the sauce for an additional 2 minutes. Add the remaining tablespoon of butter and stir until it melts.
- Serve the chicken warm, drizzled with the lemon-caper sauce and garnished with chopped parsley.
Notes
For a lighter version, you can bake the chicken instead of pan-frying.
Serve with pasta or a side salad for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.