Chicken Piccata with Lemon Sauce is an irresistible Italian dish that combines tender, pan-fried chicken cutlets with a tangy, bright lemon sauce. The sauce, made from fresh lemon juice, capers, and white wine, perfectly complements the juicy chicken, creating a symphony of flavors. This dish is quick to prepare and a fantastic choice for both weeknight dinners and special occasions. With its balance of zesty lemon and savory notes, Chicken Piccata is sure to become a favorite at your dinner table.
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts (or 6 small cutlets)
- 1/2 cup all-purpose flour (for dredging)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
For the Lemon Sauce:
- 1/2 cup chicken broth (low-sodium)
- 1/4 cup dry white wine (or more chicken broth if you prefer non-alcoholic)
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon capers, drained
- 2 tablespoons unsalted butter
- 1 teaspoon fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Chicken:
Start by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Gently pound them to an even thickness, about 1/2 inch thick. Season both sides of the chicken with salt and pepper. - Dredge the Chicken:
Place the flour on a large plate or shallow dish. Lightly dredge each chicken breast in the flour, ensuring both sides are coated evenly. Shake off any excess flour. - Cook the Chicken:
In a large skillet, heat the olive oil and butter over medium-high heat. Once the pan is hot, add the chicken breasts and cook for 3-4 minutes on each side, until golden brown and cooked through (the internal temperature should reach 165°F). Remove the chicken from the skillet and set it aside on a plate. - Make the Lemon Sauce:
In the same skillet, add the white wine (or chicken broth) and cook for 1-2 minutes, scraping up any browned bits from the bottom of the pan. Add the chicken broth, lemon juice, and capers, then bring the sauce to a simmer. Let it cook for 3-4 minutes, allowing the sauce to reduce slightly. - Finish the Sauce:
Lower the heat and stir in the butter until melted and the sauce becomes smooth and silky. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired. - Combine the Chicken and Sauce:
Return the cooked chicken breasts to the skillet, spooning some sauce over the top. Let the chicken heat through for 2-3 minutes, absorbing the flavors of the sauce. - Serve:
Plate the chicken and spoon the lemon sauce over the top. Garnish with freshly chopped parsley and serve immediately. This dish pairs wonderfully with mashed potatoes, pasta, or a simple green salad.