Chicken Piccata with Capers Lemon (Printable)

Golden cutlets in bright, tangy lemon-caper sauce ready in 30 minutes.

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1–1.5 lbs)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1/2 cup all-purpose flour (for dredging)

→ For Sautéing

05 - 2 tablespoons olive oil
06 - 2 tablespoons unsalted butter

→ Sauce

07 - 1/2 cup dry white wine or chicken broth
08 - 1/3 cup fresh lemon juice (about 2 lemons)
09 - 1/4 cup capers, drained and rinsed
10 - 1/4 cup fresh parsley, chopped
11 - 2 tablespoons unsalted butter

# How-To Steps:

01 - Place each chicken breast between two sheets of plastic wrap and pound to 1/2-inch thickness. Season both sides with salt and pepper.
02 - Dredge the chicken breasts lightly in flour, shaking off excess.
03 - Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
04 - Add chicken and cook for 3–4 minutes per side, until golden and cooked through. Remove to a plate and tent with foil.
05 - Pour wine (or broth) into the pan, scraping up browned bits. Let simmer for 2 minutes.
06 - Add lemon juice and capers. Simmer 2 minutes more.
07 - Return chicken to the skillet, spoon sauce over, and simmer 2–3 minutes.
08 - Remove from heat. Stir in remaining 2 tablespoons butter and sprinkle with chopped parsley.
09 - Serve immediately, spooning sauce over the chicken.

# Expert Tips:

01 -
  • The bright, briny sauce comes together in minutes but tastes like something from a restaurant kitchen
  • Its practically foolproof once you know the secret to getting that golden crust
02 -
  • Dont skip the step of scraping up the browned bits, thats where all the flavor lives
  • The sauce will look loose at first but the finish butter pulls it together beautifully
03 -
  • Pound the chicken to even thickness so it cooks uniformly
  • Have everything measured and ready before you start cooking, the sauce comes together fast

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