Go Back
Close up of Chicken Piccata

Chicken Piccata

A delicious homemade chicken piccata recipe.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts, halved and pounded thin
  • 1/3 cup all-purpose flour for dredging
  • 3 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice about 2 lemons
  • 3 tablespoons capers, drained
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

Method
 

  1. Pound. Place chicken breast halves between plastic wrap and pound to 1/4 inch thick. Season with salt and pepper, then dredge in flour, shaking off the excess.
  2. Sear. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken for 3 minutes per side until golden brown. Remove to a plate.
  3. Sauce. In the same skillet, add chicken broth, lemon juice, and capers. Scrape up any browned bits from the bottom. Let it simmer for 3 minutes until slightly reduced. Swirl in the remaining 2 tablespoons of butter until melted and the sauce is glossy.
  4. Finish. Return the chicken to the skillet, spooning the sauce over the top. Cook for 1 minute to warm through. Garnish with fresh parsley and serve.

Notes

Pound the chicken to even thickness so it cooks evenly and stays tender. Shake off excess flour. Too much flour makes the sauce gluey. Don't clean the skillet before making the sauce. Those browned bits are flavor gold.