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Lemon Chicken Piccata

A delicious and easy dish featuring tangy lemon, savory chicken, and briny capers, perfect for weeknight dinners and entertaining guests.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken cutlets Pound the chicken cutlets thinly for even cooking.
  • 1/2 cup all-purpose flour Used for dredging the chicken.
  • 2 tablespoons olive oil For cooking the chicken.
  • 4 tablespoons butter Adds richness to the sauce.
  • 1/2 cup fresh lemon juice Use fresh for the best flavor.
  • 1 cup chicken broth Provides the main liquid for the sauce.
  • 1/4 cup capers Adjust based on taste preference.
  • Fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Season the chicken cutlets with salt and pepper. Dredge in flour and shake off the excess.
Cooking
  1. In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat.
  2. Add the chicken cutlets and cook until golden brown, about 3-4 minutes per side. Remove and set aside.
  3. In the same skillet, add lemon juice, chicken broth, and capers. Bring to a simmer.
  4. Return the chicken to the skillet and cook for an additional 5 minutes until the sauce thickens slightly.
  5. Stir in the remaining butter until melted and the sauce is smooth.
  6. Serve the chicken with the sauce spooned over it and garnish with fresh parsley.

Notes

Serve over pasta, rice, or with crusty bread. A light salad or steamed vegetables make excellent side dishes. To store leftovers, let the chicken cool completely, place it in an airtight container, and store it in the refrigerator for up to 3 days. If freezing, separate the chicken from the sauce to maintain quality. You can also prepare the sauce ahead of time.