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Chicken Piccata

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A delightful Italian dish featuring tender chicken cutlets in a luscious lemon-caper sauce that dazzles the palate.

Ingredients

Scale
  • 4 boneless and skinless chicken cutlets
  • 1/2 cup all-purpose flour
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers
  • Chopped parsley for garnish
  • Pasta of choice (for serving)

Instructions

  1. Season the chicken cutlets generously with salt and pepper, then dredge in flour until evenly coated.
  2. In a heated skillet with olive oil, sear the chicken until golden brown on both sides (about 3-4 minutes each side).
  3. Remove the chicken and keep it warm on a plate covered with foil.
  4. In the same skillet, melt butter and add chicken broth and lemon juice, scraping the bottom of the pan.
  5. Add capers to the sauce and return the chicken to the skillet for an additional 2-3 minutes.
  6. Serve the Chicken Piccata hot over pasta, garnished with fresh parsley.

Notes

For extra crunch, use panko breadcrumbs instead of flour. A splash of white vinegar can enhance the sauce’s acidity.

Nutrition

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