Easy Classic Chicken Piccata
Easy classic chicken piccata recipe featuring tender chicken cutlets, tangy lemon, savory capers, and a rich garlic butter sauce. Perfect for weeknight dinners!
Ingredients
Chicken & Dredge
- 2 large boneless, skinless chicken breasts (cut horizontally into 4 thin cutlets)
- Salt and freshly ground black pepper, to taste
- ½ cups all-purpose flour
Sauteing
- 2 tbsp unsalted butter
- 2 tbsp olive oil
The Pan Sauce
- ½ cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- ½ cup unsalted chicken stock
- ¼ cup fresh lemon juice (to taste using 1 to 2 lemons added after after the capers and after you adjust the salt)
- 3 tbsp capers, rinsed and drained
- 3 tbsp unsalted butter, softened
- Fresh parsley, chopped (for garnish)
- Thin lemon slices (for garnish)
Instructions
Prep and Tenderize
Filet the chicken breasts horizontally into cutlets. Cover with plastic wrap and pound to ¼-inch thickness. Season both sides with salt and pepper.
Dredge
Spread flour onto a shallow dish. Pat cutlets dry, press both sides into the flour to coat, and shake off any excess.Sear the Chicken
Heat olive oil and 2 tablespoons of butter in a pan over medium-low heat until shimmering. Sear chicken cutlets in batches for 2 to 3 minutes per side until golden brown. Transfer to a plate and tent loosely with foil.Build the Sauce
Pour white wine and chicken stock into the hot pan, scraping up any browned bits from the bottom. Simmer until reduced by half (4 to 5 minutes). Remove from heat, whisk in cold butter until emulsified, then return pan to low heat and stir in the drained capers.Finish and Coat
Taste sauce and adjust salt, then stir in fresh lemon juice. Return chicken cutlets to the pan, spooning sauce over top until warmed through and slightly thickened.Plate and Serve
Plate chicken immediately, spoon generous pan sauce over top, and garnish with fresh lemon slices and chopped parsley.
