Description
Lemon Chicken Piccata is a classic Italian-American dish featuring tender chicken breasts simmered in a tangy lemon butter sauce with capers. It’s light, flavorful, and perfect for an elegant dinner served with pasta or vegetables.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup dry white wine (optional)
- 2 tablespoons capers, drained
- 2 tablespoons chopped fresh parsley (for garnish)
- Lemon slices (optional, for garnish)
Instructions
- Slice each chicken breast in half horizontally to make 4 thin cutlets. Pound lightly if needed for even thickness.
- Season both sides of the chicken with salt and pepper.
- Dredge the chicken pieces in flour, shaking off any excess.
- In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat.
- Add chicken and cook for 3-4 minutes per side, or until golden and cooked through. Transfer to a plate and keep warm.
- To the same skillet, add chicken broth, lemon juice, white wine (if using), and capers. Bring to a simmer, scraping up browned bits.
- Let the sauce reduce slightly, then stir in the remaining tablespoon of butter.
- Return the chicken to the skillet and simmer for 2-3 minutes to heat through and coat in the sauce.
- Garnish with chopped parsley and lemon slices. Serve immediately.
Notes
- Use thin chicken cutlets to ensure quick and even cooking.
- For a gluten-free version, substitute flour with gluten-free all-purpose flour.
- This dish pairs well with angel hair pasta, rice, or steamed vegetables.
- You can omit wine and replace it with more broth if preferred.
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 320
- Sugar: 1g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg