Easy Chicken Piccata
Tender pan-seared chicken cutlets in a bright lemon butter caper sauce
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INGREDIENTS
Chicken
- 4 boneless skinless chicken breasts about 1.5 lb
- ½ cup all purpose flour
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter.
Piccata Sauce
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- ¾ cup low sodium chicken broth
- ¼ cup dry white wine optional
- ⅓ cup fresh lemon juice
- 1 tbsp lemon zest optional
- ⅓ cup capers drained
- salt to taste
- black pepper to taste.
Finish
- 2 tbsp fresh parsley chopped
- lemon slices for serving.
INSTRUCTIONS
Prep Chicken
- Slice chicken breasts horizontally to make thin cutlets and gently pound to even thickness
- season with salt and pepper then dredge lightly in flour and shake off excess.
Cook Chicken
- Heat olive oil and 2 tbsp butter in a large skillet over medium high heat
- sear cutlets until golden and cooked through about 3 to 4 minutes per side then transfer to a plate.
Make Sauce And Serve
- Reduce heat to medium and add 2 tbsp butter and garlic then cook until fragrant about 30 seconds
- add broth and wine if using and simmer while scraping up browned bits until reduced slightly about 2 to 3 minutes
- stir in lemon juice zest and capers and simmer 1 to 2 minutes then taste and adjust salt and pepper
- return chicken and any juices to the skillet and spoon sauce over chicken to warm through about 1 to 2 minutes
- garnish with parsley and serve with extra lemon.
Notes
1. Use chicken thighs instead of breasts with a slightly longer cook time 2. substitute broth for wine for alcohol free 3. for gluten free use a 1 to 1 gluten free flour blend 4. if sauce tastes too sharp add 1 tsp honey or an extra tbsp butter 5. capers are salty so rinse if needed
Nutrition
Calories: 430kcal | Carbohydrates: 10g | Protein: 36g | Fat: 26g