Easy Chicken Piccata
This easy chicken piccata recipe features a lemon butter caper sauce and is quick to prepare, making it a delightful Italian American dish.
Equipment
- skillet
Ingredients
- 2 large chicken breasts
- Salt & pepper to taste
- ¼ teaspoon garlic powder
- Flour for dredging
- 4 tablespoons butter divided
- 1 tablespoon olive oil
- ¼ cup chicken broth or dry white wine
- 1 tablespoon lemon juice
- 1 lemon zest
- 1 tablespoon brined capers drained
- ½ cup heavy/whipping cream
- Garnish optional, chopped parsley and/or freshly grated parmesan cheese
Instructions
- Slice the chicken breasts lengthwise to make 4 thinner cutlets. Trim off any fat. Season the chicken generously with salt & pepper and sprinkle with garlic powder. Coat the chicken in flour.
- Add 2 tablespoons of the butter plus the olive oil to a skillet over medium-high heat.
- Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden. Transfer the chicken to a plate.
- Take the pan off the heat and add the chicken broth, lemon juice, lemon zest, remaining 2 tablespoons of butter, and capers to the skillet. Scrape up any browned bits.
- Stir in the cream and return the pan to the heat. Once it's bubbling again, add the chicken back into the pan. If you want to make this recipe without cream, increase the chicken broth to ¾ cup.
- Cook for another 5 minutes or until the chicken is cooked through and the sauce has reduced to your liking. If the sauce thickens too much, add more broth.
- Garnish with freshly chopped parsley and/or parmesan cheese if desired.
Notes
If using smaller chicken breasts, leave them intact and cook them for a bit longer. Omit cream entirely if desired to avoid curdling. Use low-sodium chicken broth if sensitive to salt.
Nutrition
Serving: 1servingCalories: 393kcalCarbohydrates: 7gProtein: 26gFat: 29gSaturated Fat: 15gCholesterol: 143mgSodium: 352mgPotassium: 452mgFiber: 1gSugar: 1gVitamin A: 821IUVitamin C: 4mgCalcium: 28mgIron: 1mg
Tried this recipe?Let us know how it was!