Chicken Piccata with Capers (Printable)

Tender sautéed chicken cutlets finished with bright lemon and caper sauce for a flavorful dish.

# Ingredient List:

→ Chicken

01 - 2 large boneless, skinless chicken breasts, halved horizontally into cutlets (approximately 1.1 lbs)
02 - 1/2 cup all-purpose flour (65 g)
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ For Sautéing

05 - 3 tablespoons olive oil
06 - 2 tablespoons unsalted butter (optional for enhanced richness)

→ Sauce

07 - 1/2 cup dry white wine (or chicken broth as alcohol-free substitute)
08 - 1/2 cup chicken broth
09 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
10 - 2 tablespoons capers, drained and rinsed
11 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Place the chicken cutlets between two sheets of plastic wrap and gently pound to an even 1/2-inch thickness.
02 - Combine flour, salt, and pepper in a shallow dish. Dredge each cutlet in the mixture, shaking off excess flour.
03 - Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Cook chicken cutlets 2 to 3 minutes per side until golden and cooked through. Work in batches if necessary. Remove and set aside.
04 - Reduce heat to medium. Pour white wine into the skillet, scraping up browned bits. Simmer 1 to 2 minutes until reduced by half.
05 - Add chicken broth, lemon juice, and capers to the skillet. Simmer 2 to 3 minutes until sauce slightly thickens.
06 - Return chicken cutlets to the skillet, spooning sauce over them. Cook 1 to 2 additional minutes until heated through.
07 - Stir in remaining tablespoon of butter for a silky finish, if desired.
08 - Sprinkle chopped fresh parsley over the chicken and serve immediately.

# Expert Tips:

01 -
  • It's ready in thirty minutes but tastes like you've been cooking all day.
  • The tangy lemon and briny capers make the chicken sing without any cream or heavy sauces.
  • Works for weeknight dinners or impressing people you actually like.
02 -
  • Pound your chicken to an even thickness or you'll end up with dry edges and a raw center, learned that the hard way.
  • Don't skip rinsing the capers or the dish will be too salty and one-note.
  • Fresh lemon juice is non-negotiable, bottled juice tastes flat and this whole dish lives on brightness.
03 -
  • Keep your heat high when searing so the chicken gets a golden crust while staying tender inside, and don't crowd the pan or the chicken steams instead of sears.
  • Taste the sauce before serving and adjust the lemon juice or salt, your lemons might be juicier or less juicy than mine and the dish depends on balance.

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