Chicken Piccata with Lemon & Capers: A Zesty Delight

Chicken Piccata with Lemon & Capers is a classic Italian-American dish known for its bright, tangy, and savory flavors. It’s surprisingly quick and easy to make, making it a perfect weeknight meal or a dish to impress guests.

Here’s a breakdown of the recipe, combining common elements from popular versions, along with tips for success:

Chicken Piccata with Lemon & Capers: A Zesty Delight

This recipe delivers tender, pan-seared chicken cutlets in a vibrant, glossy lemon-butter sauce studded with briny capers.

Yields: 2-4 servings Prep time: 15 minutes Cook time: 20-25 minutes

Ingredients:

For the Chicken:

  • 2 boneless, skinless chicken breasts (about 1 to 1.5 lbs total)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2-3 tablespoons olive oil
  • 1 tablespoon unsalted butter

For the Sauce:

  • 2 tablespoons unsalted butter
  • 1 clove garlic, minced (optional, but recommended)
  • 1/2 cup low-sodium chicken broth (or dry white wine, like Pinot Grigio, for a richer flavor)
  • 1/4 cup fresh lemon juice (from 1-2 lemons)
  • 2-3 tablespoons capers, drained and rinsed
  • 1 tablespoon fresh parsley, finely chopped (plus more for garnish)
  • Salt and freshly ground black pepper to taste
  • Lemon slices for garnish (optional)

Equipment:

  • Meat mallet or rolling pin
  • Large skillet (cast iron or non-stick)
  • Shallow dish for flour
  • Whisk

Instructions:

  1. Prepare the Chicken:
    • If your chicken breasts are thick, butterfly them horizontally to create two thinner cutlets, or slice them in half crosswise and then pound them to about 1/4 to 1/2 inch thickness. This ensures even and quick cooking.
    • In a shallow dish, combine the all-purpose flour, salt, and pepper.
    • Dredge each chicken cutlet in the flour mixture, ensuring it’s evenly coated. Shake off any excess flour.
  2. Cook the Chicken:
    • Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter is melted and sizzling.
    • Working in batches (don’t overcrowd the pan), add the chicken cutlets to the hot skillet. Cook for about 2-4 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F/74°C).
    • Transfer the cooked chicken to a plate and tent loosely with foil to keep warm.
  3. Make the Sauce:
    • Reduce the heat to medium-low. If there’s excessive oil in the pan, you can carefully pour some out, leaving about a tablespoon of drippings.
    • Add the remaining 2 tablespoons of butter to the skillet. If using, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
    • Pour in the chicken broth (or white wine) and fresh lemon juice. Deglaze the pan by scraping up any browned bits from the bottom of the skillet with a wooden spoon – these bits add amazing flavor to the sauce!
    • Bring the sauce to a gentle simmer and cook, stirring occasionally, until it has slightly thickened and reduced by about a quarter (about 3-5 minutes).
    • Stir in the drained capers and the chopped fresh parsley. Taste the sauce and adjust seasoning with salt and pepper as needed. If you want a richer sauce, you can swirl in an additional tablespoon of butter off the heat.
  4. Combine and Serve:
    • Return the cooked chicken cutlets to the skillet, nestling them in the sauce. Let them simmer for 1-2 minutes to warm through and absorb the flavors of the sauce.
    • Serve immediately, spooning the zesty lemon-caper sauce over the chicken. Garnish with fresh parsley and lemon slices if desired.

Serving Suggestions:

Chicken Piccata pairs wonderfully with:

  • Angel hair or linguine pasta
  • Steamed or roasted asparagus
  • Simple green salad
  • Creamy mashed potatoes
  • Rice pilaf

Enjoy your delicious and zesty Chicken Piccata!

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