Chicken Piccata
A classic Italian-American dish featuring pan-fried chicken medallions, sautéed in a luscious and tangy lemon-butter sauce, topped with capers and fresh parsley.
Nutrition
Calories: 320cal
Carbohydrate: 9g
Protein: 33g
Fat: 16g
Cholesterol: 105mg
Sodium: 640mg
Difficulty Level: easy
15 min Prep
20 min Cook
35 min Total
4 Servings
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed and drained
- 1/3 cup fresh parsley, chopped
- 1 lemon, sliced for garnish (optional)
Instructions
- Place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness, about 1/2 inch. This ensures even cooking.
- Season both sides of the chicken breasts with salt and pepper. Then, dredge each piece in flour to coat lightly. Shake off any excess flour.
- Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts. Cook for 3-4 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Transfer the chicken to a plate and cover with foil to keep warm.
- In the same skillet, reduce the heat to medium and add butter. Once melted, stir in the lemon juice, chicken stock, and capers. Scrape up any browned bits from the bottom of the skillet for extra flavor.
- Let the sauce simmer for about 2 minutes until slightly thickened. Taste and adjust seasoning with more salt and pepper if needed.
- Return the chicken to the skillet and spoon the sauce over the top. Allow the chicken to heat through for about 2 minutes. Garnish with chopped parsley and lemon slices if using.
- Transfer the chicken piccata to a serving platter, drizzling any remaining sauce over the top. Serve immediately.