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lemon chicken piccata

Lemon Chicken Piccata Recipe

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts (about 1 ½ lb total), halved horizontally and pounded ¼ inch thick
  • ½ cup all-purpose flour
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter, cold, divided
  • 2 cloves garlic, minced
  • ½ cup dry white wine
  • ½ cup low-sodium chicken broth
  • ¼ cup fresh lemon juice
  • 2 tbsp capers, drained
  • 2 tbsp chopped fresh parsley

Method
 

  1. Pat chicken dry. Mix flour, salt, and pepper on a plate. Dredge cutlets in flour, shaking off excess.
  2. Heat olive oil in a large skillet over medium-high. Sear chicken in a single layer for about 3 minutes per side until golden and cooked through (165°F). Transfer to a plate.
  3. Reduce heat to medium. Add 1 tbsp butter and garlic to the skillet, stirring for 30 seconds. Pour in wine, scrape up browned bits, and simmer 1 minute. Add broth and lemon juice, simmer 1 to 2 minutes.
  4. Remove pan from heat. Stir in capers and remaining 2 tbsp cold butter, swirling until sauce is glossy.
  5. Return chicken to the pan or plate and spoon sauce over the top. Sprinkle with parsley and serve right away.

Notes

Leftover sauce will thicken in the fridge. Reheat gently with a splash of broth to bring it back to a silky consistency. If your sauce breaks while making it, simply whisk in another small piece of cold butter off the heat.