Chicken Piccata with Lemon Sauce

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Chicken Piccata with Lemon Sauce

Classic Italian-American Chicken Piccata is tender chicken breasts pan-fried to golden perfection in a zesty, buttery lemon sauce. The vibrant citrus tones are wonderfully complemented by capers’ salty flavour. It goes well with pasta, rice, or a fresh green salad and is easy to make on a weeknight. Chicken Piccata will elevate your dinner for a special occasion or merely to wow.

Ingredients

  1. 2 large boneless, skinless chicken breasts halved horizontally to make 4 thin cutlets.
  2. 1/2 cup (65g) all-purpose flour for dredging.
  3. Salt and freshly ground black pepper to taste.
  4. Fry with 1/4 cup (60ml) olive oil.
  5. Divide 4 tablespoons unsalted butter.
  6. 1/2 cup (120ml) low-sodium chicken broth.
  7. About 2 lemons—1/3 cup (80ml) freshly squeezed lemon juice.
  8. 1/4 cup (60ml) dry white wine—optional for flavour depth.
  9. 2 tablespoons drained capers.
  10. Fresh parsley—chopped for garnish.
  11. Optional lemon slices for garnish.

Instructions

1. Prepare Chicken:

  • Season both sides of the chicken cutlets with salt and freshly ground black pepper.
  • Dredge each chicken cutlet in a shallow dish of flour, brushing off excess. The sauce will thicken and turn golden with flour.

2. Cook Chicken:

  • In a large skillet, heat olive oil and 2 tablespoons butter over medium-high heat.
  • Add chicken cutlets to the skillet when the butter melts and the oil shimmers.
  • Cook chicken for 3–4 minutes per side until golden brown and cooked through. To avoid overloading a tiny skillet, cook chicken in batches.
  • Keep the cooked chicken warm on a dish with foil.

3. Make Lemon Sauce:

  • Add chicken broth, lemon juice, and white wine to the skillet. Mix well, scraping out any browned parts from the pan. These particles enhance sauce flavour.
  • Simmer the mixture for 2 minutes to decrease the liquid.
  • Add capers and 2 tablespoons butter. Simmer the sauce for 2-3 more minutes to thicken and glossify.
  • Season the sauce with salt and pepper to taste.

4. Mix and serve:

  • Return the chicken cutlets to the skillet and coat with lemon sauce.
  • To reheat and flavour the chicken, simmer the sauce for another minute.

5. Serve with garnish

  • Spoon more sauce over the chicken on serving dishes.
  • If preferred, add chopped fresh parsley and lemon slices.
  • Chicken Piccata tastes great with spaghetti, sautéed veggies, or a light green salad.

Perfection Tips

  • Thin Cutlets: Cooking chicken breasts quickly and uniformly requires thin, equal cuts. If necessary, carefully pound them with a meat mallet.
  • Meyer lemons or lemon zest provide a richer, more aromatic lemon flavour to the sauce.
  • Wine: Optional, wine adds depth and complexity to the sauce. Instead of wine, use chicken broth.

Conclusion

  • Chicken Piccata with Lemon Sauce is elegantly simple. The delicate chicken, lemon sauce, and capers produce a vibrant, pleasing flavour profile. This dish can be served at a dinner party or at home for comfort. Serve it with your favourite sides to appreciate the texture and flavour contrast in every bite.

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