Chicken Piccata
A comforting dish featuring sautéed chicken breasts in a zesty lemon-butter sauce with capers, perfect for any dinner gathering.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Chicken thighs can be used as an alternative.
- 1/2 cup all-purpose flour Gluten-free flour can be substituted.
- 4 tablespoons unsalted butter For richness and precise control over seasoning.
- 2 tablespoons extra virgin olive oil Adds a fruity depth.
- 1/2 cup freshly squeezed lemon juice Fresh juice is essential for flavor.
- 1/4 cup capers Can be omitted if not desired.
- 2 tablespoons fresh parsley Chopped for garnish.
- 1 cup low-sodium chicken broth Choose low-sodium for better control over saltiness.
Instructions
Preparation
- Lightly season both sides of the chicken breasts with salt and pepper. Dredge each piece in flour, shaking off the excess.
Cooking
- In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Once the butter melts and starts bubbling, add the chicken breasts. Cook for about 3-4 minutes per side, until golden brown and cooked through. Remove from skillet and keep warm.
- In the same skillet, add 1 cup of chicken broth, 1/2 cup of lemon juice, and 1/4 cup of capers. Stir and scrape up the crispy bits from the bottom. Let it simmer for about 5 minutes until it thickens slightly.
- Stir in 2 tablespoons of butter and chopped parsley, letting it melt into the mixture.
- Return the chicken to the skillet, spooning the sauce over it, and let it warm for another minute.
Notes
For added greens, toss in some sautéed asparagus or steamed broccoli. To elevate the flavor, you can replace the chicken broth with a dry white wine.