Chicken Piccata with Capers and Lemon (Print version)

Tender chicken cutlets in a bright lemon-butter sauce with capers. An elegant Italian-American classic ready in just 30 minutes.

# Ingredient List:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), halved horizontally
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1/2 cup all-purpose flour for dredging

→ Cooking

05 - 3 tablespoons olive oil
06 - 2 tablespoons unsalted butter, divided

→ Sauce

07 - 1/2 cup dry white wine or low-sodium chicken broth
08 - 1/2 cup low-sodium chicken broth
09 - 3 tablespoons fresh lemon juice from approximately 1 large lemon
10 - 2 tablespoons capers, drained and rinsed
11 - 2 tablespoons chopped fresh parsley
12 - Lemon slices for garnish, optional

# How To Make It:

01 - Pound chicken breasts to uniform 1/2-inch thickness. Season both sides evenly with salt and pepper.
02 - Dredge each chicken piece lightly in flour, shaking off excess coating.
03 - Heat olive oil and 1 tablespoon butter in large skillet over medium-high heat. Add chicken when oil shimmers and cook 3 to 4 minutes per side until golden brown and cooked through. Transfer to plate and cover loosely with foil.
04 - Reduce heat to medium. Pour wine into skillet, scraping up browned bits from pan bottom. Simmer 2 minutes until slightly reduced.
05 - Stir in chicken broth, lemon juice, and capers. Simmer 3 minutes until sauce reduces by approximately half.
06 - Return chicken to pan and simmer 2 minutes, spooning sauce continuously over chicken.
07 - Remove from heat. Stir in remaining 1 tablespoon butter and chopped parsley until fully incorporated.
08 - Transfer immediately to serving dishes. Garnish with lemon slices and additional fresh parsley if desired.

# Expert Advice:

01 -
  • The sauce creates this magical moment where buttery richness meets bright lemon and briny capers in a way that makes even weeknight dinners feel like a special occasion.
  • You can have this restaurant-worthy meal on the table in 30 minutes, which has saved me countless times when unexpected guests arrive.
02 -
  • After ruining three batches with scorched garlic, I learned that adding minced garlic at the wine deglazing stage rather than with the initial chicken frying prevents burning while still infusing the sauce with flavor.
  • The sauce will continue to thicken slightly as it cools, so remove it from heat when it seems just a touch thinner than you want the final result.
03 -
  • The perfect piccata sauce has a delicate balance where no single flavor dominates, so taste before serving and adjust with tiny amounts of lemon, salt, or broth until it sings.
  • Save a tablespoon of the dredging flour and whisk it into the wine before adding other liquids if you prefer a slightly thicker sauce.

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