Description
Classic Italian-American chicken piccata featuring tender pan-seared cutlets in a bright lemon and caper butter sauce.
Ingredients
- 2 boneless skinless chicken breasts (halved horizontally)
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/3 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup capers, drained
- 2 tablespoons chopped fresh parsley
- Lemon slices for garnish
Instructions
- Place chicken between two sheets of plastic wrap and pound to 1/4-inch thickness. Season with salt and pepper.
- Dredge chicken in flour, shaking off excess.
- Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken 3 minutes per side until golden and cooked through. Transfer to a plate.
- Add broth, lemon juice, and capers to skillet. Bring to a simmer, scraping up browned bits. Cook 2 minutes.
- Reduce heat to low, whisk in remaining 1 tablespoon butter until melted. Return chicken to pan, spoon sauce over, and heat through.
- Sprinkle with parsley and serve with lemon slices.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Main
- Cuisine: Italian-American