Description
A classic Chicken Piccata recipe featuring tender, golden-brown chicken breasts in a tangy lemon-caper sauce. This Italian-American favorite is easy to make and perfect for a satisfying dinner.
Ingredients
Scale
Chicken:
- 4 boneless, skinless chicken breasts, pounded to even thickness
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup all-purpose flour (for dredging)
Sauce:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- ½ cup dry white wine (or chicken broth)
- ¾ cup chicken broth
- ¼ cup fresh lemon juice (about 2 lemons)
- ¼ cup capers, drained
- 2 tablespoons unsalted butter (for finishing)
- 2 tablespoons chopped fresh parsley
- lemon slices for garnish
Instructions
- Prepare Chicken: Season and dredge the chicken breasts.
- Make the Sauce: Sauté garlic, add wine, broth, lemon juice, and capers. Simmer.
- Serve: Garnish with parsley and lemon slices before serving.
In a skillet, cook the chicken until golden brown. Remove and set aside.
Stir in butter, return chicken to the pan, and simmer.
Notes
- Serve over pasta, rice, or mashed potatoes.
- You can use chicken thighs or veal cutlets as alternatives.
- For a dairy-free version, replace butter with olive oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 115 mg
