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Quick Skillet Chicken Piccata

Three golden-brown pieces of chicken piccata smothered in a bright lemon-butter sauce and topped with capers and fresh parsley.
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A fast recipe for tender chicken cutlets in a bright lemon and caper butter sauce, ready in under 30 minutes.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, halved horizontally to make 8 thin cutlets
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, divided
  • 1/2 cup dry white wine or chicken broth
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Pound the chicken cutlets to about 1/4 inch thickness. Mix the flour, salt, and pepper in a shallow dish. Dredge each cutlet lightly in the flour mixture, shaking off excess.
  2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
  3. Cook the chicken in batches for 2 to 3 minutes per side until golden brown and cooked through. Remove the chicken to a plate and keep warm.
  4. Pour the white wine or broth into the skillet. Scrape up any browned bits from the bottom of the pan. Let it reduce slightly, about 1 minute.
  5. Add the chicken broth and lemon juice. Bring to a simmer.
  6. Stir in the remaining 1 tablespoon of butter and the capers. Cook until the sauce thickens slightly, about 2 minutes.
  7. Return the chicken to the skillet. Spoon the sauce over the chicken. Sprinkle with fresh parsley before serving.

Notes

  • Serve this dish immediately over cooked pasta or with rice for a complete meal.
  • If you prefer a richer sauce, substitute 2 tablespoons of heavy cream for 2 tablespoons of the chicken broth.
  • Use fresh lemon juice for the best bright flavor.

Nutrition

Find it online: https://tastytribune.com/chicken-piccata-quick-lemon-caper-dinner/