Chicken Piccata

5 from 1 rating

from kristineskitchenblog.com

Chicken Piccata is an easy yet impressive dish that's ready in just 30 minutes. Tender golden brown chicken breasts are served with a delicious lemon butter and caper sauce.

Prep Time10

Cook Time18

Total Time28

Servings: servings

Calories: 319kcal

Ingredients

2 boneless, skinless chicken breasts about 1.5 pounds chicken
salt and pepper
½ cup all-purpose flour
3 tablespoons olive oil
3 tablespoons unsalted butter
¼ cup fresh lemon juice
½ cup dry white wine or chicken broth
3 tablespoons capers
2 tablespoons chopped fresh parsley
lemon slices for serving

Instructions

Slice the chicken breasts in half horizontally to get 4 thin chicken cutlets. If the chicken cutlets are thicker than ½-inch or uneven in thickness, pound them with a meat mallet or rolling pin to an even thickness, no thicker than ½-inch. (Cover the chicken with a piece of plastic wrap or parchment paper or place in a zip-top bag before pounding to prevent splattering.)
Season both sides of the chicken cutlets with salt and pepper.
Place the flour in a bowl or shallow baking dish. Coat each piece of chicken in the flour, gently shaking off any excess flour.
Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Working in batches if needed to not overcrowd the pan, brown the chicken on both sides, about 4-5 minutes per side. The chicken should be almost, but not fully, cooked through at this point. Remove browned chicken to a clean plate. (If browning chicken in two batches, you may need to add an extra tablespoon or two of olive oil for the second batch.)
Add the lemon juice, white wine (or chicken broth) and capers to the skillet. Cook, stirring and scraping up any browned bits from the bottom of the pan, for about 2 minutes. Add salt and pepper to taste, if needed.
Return the chicken to the pan and cook in the sauce until the internal temperature reaches 165° F. Remove chicken to a clean serving plate.
Add the remaining 1 tablespoon of butter to the skillet and whisk/stir for 1 minute. Remove sauce from heat. Drizzle sauce over chicken. Garnish with chopped fresh parsley and lemon slices and serve.

Video

Notes

Leftover chicken piccata can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or place chicken and sauce in a covered dish and reheat in a 350° F oven until hot.

Nutrition

Nutrition information is only an estimate.