Classic Chicken Piccata

A timeless Italian-American dish featuring pan-fried chicken cutlets in a bright, lemony, caper-filled sauce.

By RecipeBoss

Servings

Time Required

30 min

Ingredients

2 whole chicken breast

0.5 cup all-purpose flour

1 tsp salt

0.5 tsp black pepper

3 tbsp olive oil

4 tbsp butter

1 whole lemon

0.5 cup chicken broth

2 tbsp capers

2 tbsp parsley

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1
Slice chicken breasts horizontally to create cutlets. Pound them to an even 1/4-inch thickness.
2
In a shallow dish, combine flour, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge chicken cutlets in the flour mixture, shaking off excess.
3
Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat until shimmering.
4
Cook chicken cutlets in batches for 3-4 minutes per side, until golden brown and cooked through. Transfer to a plate.
3 min
5
Reduce heat to medium. Add remaining 1 tbsp olive oil and 2 tbsp butter to the skillet.
6
Add lemon juice (from 1 lemon), chicken broth, and capers to the skillet. Scrape up any browned bits from the bottom. Simmer for 2-3 minutes until the sauce slightly thickens. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper.
2 min
7
Return chicken to the skillet and spoon the sauce over it. Cook for 1 minute to heat through.
8
Garnish with fresh parsley and serve immediately.

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