Name: Chicken Piccata
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 large boneless, skinless chicken breasts, halved into 4 thin cutlets (about 1.5 lb); 1/2 teaspoon kosher salt, plus more to taste; 1/2 teaspoon black pepper; 1/2 cup all-purpose flour (for dredging); 2 tablespoons olive oil; 3 tablespoons unsalted butter, divided; 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc) or more broth; 3/4 cup low-sodium chicken broth; 3 tablespoons fresh lemon juice (about 1 large lemon), plus lemon slices for serving; 2 tablespoons capers, drained and rinsed; 1–2 cloves garlic, minced (optional but nice); 2 tablespoons chopped fresh parsley; Lemon zest and red pepper flakes (optional)

Chicken Piccata

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A classic Chicken Piccata featuring tender chicken in a silky lemon-butter sauce with briny capers, perfect for a quick weeknight dinner or special gatherings.

Author: sonia
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Pan frying
Cuisine: Italian
Diet: Dairy-Free (if not using butter), Gluten-Free (if using gluten-free flour)

Ingredients

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2 large boneless, skinless chicken breasts, halved into 4 thin cutlets (about 1.5 lb)
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/2 cup all-purpose flour (for dredging)
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc) or more broth
3/4 cup low-sodium chicken broth
3 tablespoons fresh lemon juice (about 1 large lemon), plus lemon slices for serving
2 tablespoons capers, drained and rinsed
1–2 cloves garlic, minced (optional but nice)
2 tablespoons chopped fresh parsley
Lemon zest and red pepper flakes (optional)

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Instructions

Slice the chicken breasts in half horizontally to make 4 thin cutlets. Pat dry. Season both sides with salt and pepper.
Dredge each cutlet lightly in flour. Shake off the extra so only a thin coat remains.
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the chicken 3–4 minutes per side until golden and nearly cooked through (about 160°F/71°C). Move chicken to a plate.
Lower heat to medium. Add the wine to deglaze, scraping up the browned bits. Let it bubble and reduce by about half, 2–3 minutes.
Stir in chicken broth, lemon juice, capers, and garlic (if using). Simmer 3–4 minutes to reduce slightly and build flavor.
Whisk in the remaining 2 tablespoons butter to make the sauce silky. Return the chicken and any juices to the pan. Simmer on medium for 1–2 minutes, until the chicken reaches 165°F/74°C and the sauce lightly coats a spoon.
Turn off heat. Stir in parsley. Taste and adjust salt, pepper, and lemon. Serve with lemon slices over pasta, rice, or potatoes.

Notes

Pound chicken evenly for fast cooking and a light dredge of flour for a clear sauce. Add a squeeze of lemon before serving for brightness.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 1g
Sodium: 400mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 30g
Cholesterol: 75mg

Find it online: https://recipesunfolded.com/chicken-piccata/