Description
A refined take on the classic Chicken Piccata, this dish features golden seared chicken breasts in a tangy lemon-butter sauce with capers.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (halved horizontally and pounded to 1/4-inch thickness; about 1 to 1¼ lb total)
- Salt and freshly ground black pepper to taste
- 1/2 cup all-purpose flour for light dredging
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (room temperature)
- 3/4 cup low-sodium chicken stock (warm)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons capers, rinsed (reserve a few for garnish)
- 2 tablespoons dry white wine or additional stock (optional)
- 2 tablespoons unsalted butter (cold, cut into cubes for mounting)
- 2 tablespoons fresh parsley, finely chopped
- Lemon slices or twists for garnish
Instructions
- Prepare the chicken: Halve breasts horizontally and place between plastic wrap. Pound to 1/4-inch thickness. Season both sides with salt and pepper.
- Dredge lightly: Place flour on a shallow plate and coat each cutlet, shaking off excess.
- Brown the chicken: Heat olive oil and 2 Tbsp butter in a wide skillet over medium-high heat. Add cutlets in a single layer and cook 2–3 minutes per side, until deeply golden and edges lift easily. Transfer to a warm plate.
- Deglaze the pan: Reduce heat to medium, add white wine (if using) or a splash of stock, and scrape up browned bits with a wooden spoon.
- Build the sauce: Add warm chicken stock, lemon juice, and capers to the pan. Simmer 3–4 minutes until the liquid reduces slightly.
- Mount with butter: Reduce heat to low and whisk in cold butter cubes one at a time until the sauce becomes glossy and slightly thickened. Return chicken to the pan and spoon sauce over to heat through, 1–2 minutes.
- Finish and rest: Taste and adjust seasoning; sprinkle with chopped parsley and reserved capers. Serve immediately, spooning the glossy sauce over the cutlets.
Notes
For added depth, finish with browned butter and use thyme instead of parsley.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg