This Chicken Piccata recipe is a classic Italian dish featuring tender, juicy chicken cutlets smothered in a tangy, lemony sauce. It's a quick and easy recipe that is perfect for a weeknight dinner or for entertaining guests. The combination of flavors from the fresh lemon juice, capers, and white wine creates a mouthwatering dish that is sure to impress. Serve the chicken piccata with pasta or mashed potatoes and a side of steamed vegetables for a complete meal.
Ingredients
- 4 boneless, skinless chicken breast halves
- Salt and pepper, to taste
- All-purpose flour, for dredging
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup dry white wine
- 2 tablespoons capers, drained
- 2 tablespoons chopped fresh parsley, for garnish
Directions
- Place each chicken breast half between two sheets of plastic wrap and pound to 1/4-inch thickness. Season both sides of the chicken with salt and pepper.
- Dredge the chicken in flour, shaking off any excess.
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat.
- Add the chicken to the skillet and cook until browned, about 3 minutes per side. Transfer the chicken to a plate.
- In the same skillet, add the chicken broth, lemon juice, and white wine. Bring to a boil, scraping up any browned bits from the bottom of the pan.
- Cook for 2 minutes, or until the liquid has reduced slightly.
- Stir in the capers and remaining 2 tablespoons of butter until melted and well combined.
- Return the chicken to the skillet and cook for an additional 2 minutes, or until the chicken is cooked through and the sauce has thickened.
- Serve the chicken piccata hot, garnished with chopped fresh parsley.
- Enjoy!
