Description
A true Italian classic, Chicken Piccata features tender chicken breasts cooked in a tangy lemon and caper sauce. This easy yet elegant dish is perfect for a weeknight dinner or a special occasion.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- Salt and pepper, to taste
- 3 tbsp olive oil
- 3 tbsp unsalted butter
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tbsp capers, drained
- 1/4 cup fresh parsley, chopped
Instructions
- Prepare the chicken: Season the chicken breasts with salt and pepper. Dredge each piece in flour, shaking off any excess.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden and cooked through. Remove the chicken from the skillet and set aside.
- Make the sauce: In the same skillet, melt the butter with the remaining tablespoon of olive oil. Add the chicken broth, lemon juice, and capers. Bring to a simmer and cook for 3-4 minutes, allowing the sauce to reduce slightly.
- Combine the chicken and sauce: Return the chicken to the skillet, spooning some of the sauce over the top. Cook for an additional 2 minutes, ensuring the chicken is heated through.
- Garnish and serve: Sprinkle with chopped parsley before serving. Serve the Chicken Piccata with pasta, rice, or a side of vegetables.
Notes
- For a richer sauce, add an extra tablespoon of butter at the end.
- Serve with a light salad or roasted vegetables to balance the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes