Description
A classic Italian-American dish, Chicken Piccata features tender chicken cutlets in a flavorful lemon and caper sauce. This easy-to-make recipe is perfect for a delicious weeknight dinner.
Ingredients
Scale
Chicken Piccata:
- 2 boneless, skinless chicken breasts (halved horizontally to make 4 cutlets)
- 1/2 cup all-purpose flour (for dredging)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/3 cup dry white wine or chicken broth
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- 1/4 cup capers (drained and rinsed)
- 2 tablespoons chopped fresh parsley
- lemon slices (for garnish, optional)
Instructions
- Pound the chicken cutlets: If needed, pound the chicken cutlets to an even thickness.
- Dredge the chicken: Season the flour with salt and pepper. Dredge the chicken in the flour, shaking off the excess.
- Cook the chicken: Heat olive oil and 1 tablespoon of butter in a skillet. Cook the chicken for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate.
- Make the sauce: In the same skillet, add wine or broth and lemon juice. Simmer for 2–3 minutes. Stir in capers and remaining butter.
- Finish the dish: Return the chicken to the skillet. Spoon the sauce over it and simmer for 1–2 minutes. Garnish with parsley and lemon slices.
Notes
- Serve with pasta, mashed potatoes, or sautéed vegetables.
- For a richer sauce, add a splash of heavy cream.
- Use low-sodium broth if replacing wine.
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 280
- Sugar: 1g
- Sodium: 470mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 85mg