Chicken Piccata with Lemon Caper Sauce
Chicken Piccata with Lemon Caper Sauce
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
For the Lemon Caper Sauce
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 cup dry white wine, such as Pinot Grigio
- 1/2 cup chicken broth
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Prepare the chicken: Place each chicken breast between two pieces of plastic wrap and pound with a meat mallet to an even 1/4-inch thickness. In a shallow dish, combine the all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Dredge each chicken breast in the flour mixture, ensuring it's evenly coated, then shake off any excess.
⏱️ 10 min
- 2
Cook the chicken: Heat the olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat. Once the butter is melted and shimmering, add two chicken breasts to the skillet. Cook for 3 to 4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the cooked chicken to a plate and tent loosely with foil to keep warm. Repeat with the remaining chicken breasts.
⏱️ 8 min•🌡️ 165
- 3
Start the sauce: Reduce the heat to medium. Add the remaining 3 tablespoons of unsalted butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned.
⏱️ 2 min
- 4
Deglaze the pan: Pour in the dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a simmer and cook for 1 minute to allow the alcohol to cook off.
⏱️ 2 min
- 5
Finish the sauce: Stir in the chicken broth, freshly squeezed lemon juice, and drained capers. Bring the sauce back to a gentle simmer and cook for 2 to 3 minutes, or until the sauce slightly thickens. Taste and season with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper, adjusting to your preference.
⏱️ 3 min
- 6
Combine and serve: Return the cooked chicken breasts to the skillet, spooning the lemon caper sauce generously over the top. Garnish with fresh chopped parsley. Serve immediately with your favorite side dishes.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Piccata with Lemon Caper Sauce
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
For the Lemon Caper Sauce
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 cup dry white wine, such as Pinot Grigio
- 1/2 cup chicken broth
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Prepare the chicken: Place each chicken breast between two pieces of plastic wrap and pound with a meat mallet to an even 1/4-inch thickness. In a shallow dish, combine the all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Dredge each chicken breast in the flour mixture, ensuring it's evenly coated, then shake off any excess.
⏱️ 10 min - 2
Cook the chicken: Heat the olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat. Once the butter is melted and shimmering, add two chicken breasts to the skillet. Cook for 3 to 4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the cooked chicken to a plate and tent loosely with foil to keep warm. Repeat with the remaining chicken breasts.
⏱️ 8 min•🌡️ 165 - 3
Start the sauce: Reduce the heat to medium. Add the remaining 3 tablespoons of unsalted butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned.
⏱️ 2 min - 4
Deglaze the pan: Pour in the dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a simmer and cook for 1 minute to allow the alcohol to cook off.
⏱️ 2 min - 5
Finish the sauce: Stir in the chicken broth, freshly squeezed lemon juice, and drained capers. Bring the sauce back to a gentle simmer and cook for 2 to 3 minutes, or until the sauce slightly thickens. Taste and season with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper, adjusting to your preference.
⏱️ 3 min - 6
Combine and serve: Return the cooked chicken breasts to the skillet, spooning the lemon caper sauce generously over the top. Garnish with fresh chopped parsley. Serve immediately with your favorite side dishes.
⏱️ 2 min