Description
Making chicken piccata brings a classic Italian-American favorite right to your dinner table with zesty, bright flavors and tender chicken. Tangy lemon, briny capers, and a silky butter sauce turn simple chicken cutlets into a restaurant-quality meal that feels special without complicated techniques.
Ingredients
Scale
Protein:
- 2 large boneless skinless chicken breasts
Dry Ingredients:
- 0.5 cup all-purpose flour
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Liquids and Additional Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 0.33 cup dry white wine
- 0.5 cup chicken broth
- 3 tablespoons fresh lemon juice
- 2 tablespoons capers
- 2 tablespoons chopped parsley
- Lemon slices
Instructions
- Create thin chicken cutlets by slicing 2 large boneless chicken breasts horizontally, then gently pound between plastic wrap to ensure uniform thickness.
- Combine ½ cup all-purpose flour with ½ teaspoon salt and ¼ teaspoon black pepper in a shallow dish. Coat each chicken cutlet lightly in seasoned flour, carefully shaking off excess.
- Warm 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter melts and begins to foam.
- Cook chicken cutlets for 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a warm plate and tent with foil.
- Pour ⅓ cup dry white wine into the same skillet, scraping up browned bits from the bottom. Allow liquid to reduce for 1-2 minutes.
- Add ½ cup chicken broth, 3 tablespoons fresh lemon juice, and 2 tablespoons rinsed capers. Simmer sauce for 3-4 minutes until slightly thickened.
- Reduce heat to medium and swirl in remaining 1 tablespoon butter until sauce looks glossy and smooth.
- Return chicken to skillet, spooning sauce over cutlets and heating for an additional 2 minutes.
- Plate chicken and drizzle generously with pan sauce. Garnish with chopped parsley and lemon slices before serving.
Notes
- Slice chicken breasts carefully to ensure even thickness, which helps them cook uniformly and stay tender.
- Pat chicken dry before dredging to help flour coating stick better and create a crispier exterior.
- Choose a good-quality white wine or broth for deeper sauce flavor, as the liquid’s taste will significantly impact the final dish.
- Fresh lemon juice makes a huge difference compared to bottled, so squeeze directly from the fruit for brighter, more vibrant piccata.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 395 kcal
- Sugar: 0.5 g
- Sodium: 720 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 95 mg