Chicken Piccata with Capers (Printable)

Tender chicken cutlets simmered in a bright lemon and caper sauce for an easy, flavorful dinner.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1–1.5 lbs)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1/2 cup all-purpose flour for dredging

→ For Sautéing

05 - 2 tablespoons olive oil
06 - 2 tablespoons unsalted butter

→ Sauce

07 - 1/2 cup dry white wine or chicken broth
08 - 1/3 cup fresh lemon juice (about 2 lemons)
09 - 1/4 cup capers, drained and rinsed
10 - 1/4 cup fresh parsley, chopped
11 - 2 tablespoons unsalted butter

# How to Make It:

01 - Place each chicken breast between two sheets of plastic wrap and pound to 1/2-inch thickness. Season both sides with salt and pepper.
02 - Dredge the chicken breasts lightly in flour, shaking off excess.
03 - Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
04 - Add chicken and cook for 3–4 minutes per side, until golden and cooked through. Remove to a plate and tent with foil.
05 - Pour wine (or broth) into the pan, scraping up browned bits. Let simmer for 2 minutes.
06 - Add lemon juice and capers. Simmer 2 minutes more.
07 - Return chicken to the skillet, spoon sauce over, and simmer 2–3 minutes.
08 - Remove from heat. Stir in remaining 2 tablespoons butter and sprinkle with chopped parsley.
09 - Serve immediately, spooning sauce over the chicken.

# Expert Suggestions:

01 -
  • That restaurant quality sauce comes together in minutes with pantry staples
  • Company worthy elegance without any fancy techniques or ingredients
02 -
  • Pounding chicken too thin can cause it to dry out, so aim for that 1/2-inch sweet spot
  • Let the pan get properly hot before adding the first piece of chicken or you'll get a sad, pale crust
03 -
  • Room temperature chicken cooks more evenly, so take it out of the fridge 20 minutes before starting
  • The sauce should coat the back of a spoon, keep reducing if it seems too thin

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