Classic Chicken Piccata
Golden pan-fried chicken cutlets in a bright lemon-butter sauce with capers. A quick, elegant dinner that bursts with citrus flavor.
Details
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Difficulty Medium
Ingredients
- 2 large chicken breasts, halved horizontally
- 1/2 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, drained
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Place chicken cutlets between plastic wrap and pound to 1/4-inch thickness.
- 2
Season flour with salt and pepper in a shallow bowl. Dredge chicken, shaking off excess.
- 3
Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat.
- 4
Cook chicken until golden brown, about 3 minutes per side. Transfer to a plate.
- 5
Add lemon juice and chicken stock to the skillet. Scrape up fond from the bottom.
- 6
Simmer for 3 minutes until reduced by half.
- 7
Stir in remaining 2 tbsp butter and capers until sauce is glossy.
- 8
Return chicken to pan to warm through. Sprinkle with parsley and serve immediately.