Description
Zesty chicken piccata dances with tangy lemon and sharp capers, creating a classic Italian-American dish that sings with bright, bold flavors. Rich butter sauce and tender chicken promise a delightful culinary experience you’ll savor from first bite to last.
Ingredients
Scale
Main Protein:
- 2 boneless, skinless chicken breasts (cut in half horizontally to make 4 thin cutlets)
Seasoning and Coating:
- Salt, to taste
- Black pepper, to taste
- ½ cup (120 milliliters) all-purpose flour (for dredging)
Sauce and Garnish Ingredients:
- 2 tablespoons (30 milliliters) olive oil
- 2 tablespoons (28 grams) unsalted butter
- ½ cup (120 milliliters) dry white wine or chicken broth
- ¼ cup (60 milliliters) fresh lemon juice (about 1–2 lemons)
- ¼ cup (40 grams) brined capers, rinsed
- 2 tablespoons chopped fresh parsley
- Lemon slices, for garnish (optional)
Instructions
- Gently coat chicken cutlets with seasoned flour, ensuring an even, light dusting by tapping off any excess powder.
- Warm a skillet with a blend of olive oil and butter, creating a golden-hot cooking surface over medium-high temperature.
- Carefully place floured chicken into the skillet, allowing each side to develop a rich, caramelized exterior while cooking through completely.
- Remove perfectly seared chicken to a waiting plate, tenting with foil to preserve warmth and moisture.
- Deglaze the same skillet with a splash of white wine or broth, vigorously scraping accumulated flavor fragments from the pan’s surface.
- Introduce tangy capers and remaining butter to the liquid, creating a vibrant, glossy sauce that reduces and concentrates flavors.
- Gently nestle cooked chicken back into the bubbling sauce, allowing it to absorb the zesty, rich liquid for a few moments.
- Finish the dish with a sprinkle of fresh parsley and delicate lemon slices, presenting a bright, aromatic Mediterranean-inspired entrée ready to be savored immediately.
Notes
- Choose thin chicken cutlets or butterfly breasts to ensure even, quick cooking and prevent dryness.
- Use a meat mallet to pound chicken to uniform 1/4-inch thickness for consistent texture and faster cooking.
- Pat chicken completely dry before seasoning and flouring to help achieve a crispy, golden-brown exterior that seals in moisture.
- Opt for fresh lemon juice instead of bottled for brighter, more vibrant flavor in the sauce.
- Keep flour coating light to prevent heaviness and maintain the delicate texture of the chicken.
- Select a dry white wine like Pinot Grigio or Sauvignon Blanc to enhance the sauce’s complexity without overpowering the dish.
- For a gluten-free version, replace wheat flour with cornstarch or almond flour for similar coating results.
- Drain capers before adding to reduce excess saltiness and control the sauce’s overall seasoning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg