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Italian
Chicken Piccata
30 min total10 prep20 cook2 servings420 cal
ClassicFlexitarianContains glutenContains dairy
Thin chicken cutlets dredged in flour and pan-seared, then finished in a bright, buttery lemon-caper sauce. An elegant Italian-American dinner that comes together fast on a weeknight.
Ingredients
meat
- 2chicken breast
pantry
- 0.5 cupflour
- 2 tbspolive oil
- 0.75 cupchicken broth
- 2 tbspcapers
- 0.5 tspsalt
- 0.25 tspblack pepper
dairy
- 4 tbspbutter
produce
- 2 clovesgarlic
- 1lemon
- 2 tbspfresh parsley
Steps
- Slice each chicken breast in half horizontally to make thin cutlets, then pound to an even thickness.
- Season the cutlets with salt and pepper, then dredge lightly in flour, shaking off the excess.
- Heat the olive oil and 2 tablespoons butter in a skillet over medium-high heat.
- Sear the cutlets 2–3 minutes per side until golden and just cooked through; transfer to a plate.
- Lower the heat to medium and add the minced garlic, cooking 30 seconds until fragrant.
- Pour in the chicken broth and lemon juice, scraping up the browned bits from the bottom of the pan.
- Simmer 3–4 minutes until the sauce reduces slightly.
- Stir in the capers and remove the pan from the heat.
- Swirl in the remaining 2 tablespoons butter until the sauce turns glossy.
- Return the chicken to the pan to coat in the sauce, then plate and garnish with parsley.
Tips
- Pound the chicken to an even thickness so the cutlets cook quickly and stay tender.
- Do not overcrowd the pan — sear the cutlets in batches so they brown instead of steaming.
- Deglaze the pan well to scrape up the browned bits; they add most of the sauce's flavor.
- Swirl in cold butter off the heat at the end for a silky, glossy sauce.
