Classic Chicken Piccata

A timeless Italian dish featuring tender chicken breast cutlets in a zesty lemon-caper sauce, perfect for a flavorful weeknight dinner.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

4 boneless skinless chicken breasts (about 6 oz each)

1/2 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

4 tablespoons olive oil

4 tablespoons unsalted butter

1/2 cup chicken broth

1/4 cup fresh lemon juice

1/4 cup capers, drained

2 tablespoons chopped fresh parsley

Instructions

1. Pound the chicken breasts between two sheets of plastic wrap to an even thickness of about 1/2 inch.

2. Mix the flour, salt, and black pepper in a shallow dish. Dredge each chicken breast in the flour mixture, shaking off any excess.

3. In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook until golden brown and cooked through, about 4 minutes per side. Remove the chicken to a plate.

4. Reduce the heat to medium and add the butter to the skillet. Once melted, add the chicken broth, lemon juice, and capers. Simmer for 2 minutes, stirring occasionally.

5. Return the chicken to the skillet and simmer for another 2 minutes, spooning the sauce over the chicken.

6. Remove from heat, garnish with chopped parsley, and serve immediately.

Storage

Store leftover chicken piccata in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, warm in a skillet over medium heat until heated through, adding a splash of chicken broth if necessary to maintain the sauce consistency.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.