Here’s a classic Chicken Piccata with Lemon Sauce recipe that’s easy to make and bursting with bright, tangy flavors. It’s perfect for a quick weeknight dinner or a special occasion!
Ingredients:
For the Chicken:
- 2 boneless, skinless chicken breasts (about 6–8 oz each)
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
For the Lemon Sauce:
- 1/2 cup chicken broth (or dry white wine)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tbsp capers, drained
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped (for garnish)
- Optional: Lemon slices for garnish
Instructions:
- Prepare the Chicken:
- Slice each chicken breast horizontally into two thin cutlets (you’ll have 4 pieces total).
- Place the cutlets between two sheets of plastic wrap and gently pound them to an even thickness (about 1/4 inch thick).
- In a shallow dish, mix the flour, salt, and pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess.
- Cook the Chicken:
- Heat the olive oil in a large skillet over medium-high heat.
- Add 1 tablespoon of butter to the skillet. Once melted and slightly foamy, add the chicken cutlets (work in batches if necessary to avoid overcrowding).
- Cook for 3–4 minutes per side, or until golden brown and cooked through. Transfer the cooked chicken to a plate and cover to keep warm.
- Make the Lemon Sauce:
- In the same skillet, add the chicken broth (or white wine) and lemon juice. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
- Stir in the capers and let the sauce simmer for 2–3 minutes to reduce slightly.
- Remove the skillet from heat and stir in the remaining 2 tablespoons of butter until the sauce is smooth and glossy.
- Finish and Serve:
- Return the chicken to the skillet, spooning the sauce over the cutlets to coat them evenly.
- Garnish with chopped parsley and lemon slices.
- Serve immediately with your choice of sides, such as pasta, rice, mashed potatoes, or steamed vegetables.
Tips:
- For a richer sauce, you can add a splash of heavy cream or a teaspoon of Dijon mustard.
- If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the sauce while simmering.
- Pair this dish with a crisp white wine like Sauvignon Blanc or Pinot Grigio for a complete meal.
Enjoy your Chicken Piccata with Lemon Sauce! It’s a restaurant-quality dish you can easily make at home. 😊
