Chicken Piccata
A classic Italian dish with tender chicken breasts in a zesty lemon and caper sauce, perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Gluten-Free Option Available
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper
- ½ cup all-purpose flour
- 4 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 cup chicken broth
- ½ cup white wine
- Juice of 1 lemon
- ¼ cup capers, drained
- Fresh parsley, chopped
Instructions
- Prepare the chicken: Season the chicken breasts with salt and pepper. If the breasts are thick, consider flattening them to ensure they cook quickly and evenly.
- Coat the chicken: Dredge each chicken breast in the flour, shaking off any excess.
- Heat the oil: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
- Cook the chicken: Add the coated chicken breasts to the skillet and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Make the sauce: In the same skillet, add the remaining olive oil and butter. Once melted, add the chicken broth, white wine, lemon juice, and capers. Stir to combine and bring to a simmer.
- Thicken the sauce: Allow the sauce to simmer for about 5 minutes until slightly thickened. Taste and adjust seasoning if necessary.
- Combine and serve: Return the chicken to the skillet, allowing it to warm through and soak up some of the sauce. Transfer the chicken to a serving dish and spoon the sauce over the top. Garnish with chopped parsley.
Notes
Don’t overcrowd the pan while cooking the chicken. Use fresh ingredients for the best flavor.