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Chicken Piccata

A plate of golden-brown Chicken Piccata topped with lemon slices, capers, and fresh parsley in a buttery sauce.
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A comforting and flavorful chicken piccata recipe perfect for a weekend meal, featuring bright lemon and caper notes.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/4 cup dry white wine
  • 1/2 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. In a shallow dish, combine flour, salt, and pepper. Dredge chicken breasts in the flour mixture, shaking off excess.
  2. Heat olive oil and butter in a large skillet over medium-high heat.
  3. Add chicken to the skillet and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
  4. Pour white wine into the skillet and scrape up any browned bits from the bottom. Let it simmer for 1 minute.
  5. Add chicken broth, lemon juice, and capers to the skillet. Bring to a simmer and cook for 2-3 minutes, until the sauce has slightly thickened.
  6. Return chicken to the skillet and spoon sauce over it.
  7. Garnish with fresh parsley before serving.

Notes

  • Serve with your favorite pasta or a side of roasted vegetables.
  • For a richer sauce, you can add a splash of heavy cream.

Nutrition

Find it online: https://carlacooking.com/chicken-piccata-comfort-winter-weekend/