Description
This Chicken Piccata with Lemon Sauce is a classic Italian-inspired dish featuring tender, thinly sliced chicken cutlets dredged in flour, seared to golden perfection, and topped with a bright, tangy lemon-caper sauce. Finished with fresh parsley and a touch of butter, it’s a quick and elegant meal perfect for weeknights or special occasions.
Ingredients
Scale
Chicken
- 3-4 boneless, skinless chicken breasts
- All-purpose flour for dredging
- Olive oil for cooking
- 2 tablespoons butter
Sauce
- 2 fresh lemons (juiced and zested)
- 2 tablespoons capers
- 1 cup low-sodium chicken broth
- Fresh parsley, chopped (to taste)
Instructions
- Prepare Chicken Cutlets: Slice the chicken breasts in half lengthwise to create thin cutlets, which ensures quick and even cooking.
- Dredge in Flour: Lightly coat each thin chicken cutlet in all-purpose flour and shake off any excess to avoid a heavy, gummy crust.
- Sear Chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken cutlets and cook until golden brown on each side, about 4-5 minutes per side, ensuring a juicy interior.
- Add Lemon and Capers: Once chicken is seared, add freshly squeezed lemon juice and capers directly into the skillet, allowing them to sizzle and infuse flavor into the dish.
- Simmer Sauce: Pour in the low-sodium chicken broth, scrape up any browned bits from the bottom of the pan, and let the sauce simmer until it slightly thickens, about 3-4 minutes.
- Finish with Butter and Parsley: Stir in the butter and chopped fresh parsley to enrich the sauce and add a fresh, herbal note. Serve immediately over the chicken.
Notes
- For extra tenderness, pound chicken breasts to even thickness before slicing.
- Use low-sodium chicken broth to control saltiness in the sauce.
- Serve with pasta, rice, or steamed vegetables for a complete meal.
- Lemon zest can be added to the sauce or chicken for extra citrus aroma.
- Ensure not to overcook chicken to maintain juiciness.
