Description
A bright, lemon-kissed Chicken Piccata with salty capers and tender chicken fillets, perfect for any occasion.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 cup all-purpose flour (for dredging)
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup chicken broth (low-sodium preferred)
- ½ cup fresh lemon juice (about 2–3 lemons)
- ¼ cup capers, drained and rinsed
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- Slice each chicken breast horizontally to make thinner cutlets and season with salt and pepper.
- Coat the cutlets in flour and shake off the excess.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and cook the chicken cutlets until golden brown, about 3–4 minutes on each side. Transfer to a plate.
- Reduce heat to medium and add 2 tablespoons of butter; add chicken broth and lemon juice, scraping up brown bits from the pan. Simmer for 3–4 minutes.
- Stir in capers and return the chicken to the pan, spooning sauce over each piece. Warm together for 2 minutes.
- Stir in remaining butter (optional), sprinkle with parsley, and adjust seasoning. Ensure chicken is cooked through (165°F / 74°C).
Notes
Use fresh lemon juice for the best flavor. Feel free to adjust the butter and oil for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 2g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 120mg