Chicken Piccata with Lemon Sauce Recipe
A delightful Lemon Chicken Piccata made in a single pan, featuring tender chicken breasts bathed in a zesty lemon, butter, and caper sauce. This dish is both simple and elegant, pairing wonderfully with pasta for a quick and delicious dinner option.
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Ingredients
- 2 skinless boneless chicken breasts, halved lengthwise
- ¼ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- ¼ cup all-purpose flour for dredging
- 4 tablespoons unsalted butter divided
- 2 tablespoons olive oil
- ⅓ cup freshly squeezed lemon juice
- ½ cup dry white wine or substitute with chicken broth for an alcohol-free option
- ¼ cup brined capers
- ⅓ cup fresh parsley chopped
Instructions
- Prepare the Chicken: If the chicken breasts are thick, slice them lengthwise to create thinner pieces. Season both sides of the chicken with salt and pepper. Dredge each piece in flour, ensuring it is lightly coated, and shake off any excess.
- Cook the Chicken: In a large skillet, melt 2 tablespoons of butter along with the olive oil over medium-high heat. Add the chicken pieces to the skillet and cook until golden brown, about 3 to 4 minutes on each side. Once cooked, remove the chicken from the skillet and set aside.
- Make the Sauce: Remove the skillet from the heat and pour in the lemon juice, dry white wine (or chicken broth), and capers. Use a spatula to scrape up any browned bits from the bottom of the skillet to enhance the flavor. Return the skillet to the heat and bring the mixture to a boil. Taste the sauce and adjust seasoning with additional salt and pepper, if desired. Place the chicken back into the skillet and simmer for approximately 5 minutes.
- Finish the Sauce: Add the remaining 2 tablespoons of butter to the skillet and whisk continuously for about a minute, allowing the sauce to thicken slightly.
- Serve: Drizzle the sauce over the chicken and garnish with freshly chopped parsley and lemon wedges. Serve immediately.
Notes
For an alcohol-free variation, replace the white wine with chicken broth.
Store leftover chicken piccata in an airtight container in the refrigerator for 3 to 5 days. Ensure it has cooled completely before storing.
To freeze, allow the dish to cool completely, then store it in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, preheat the oven to 350°F (175°C) and bake for 10 minutes, or warm in a skillet over medium heat.