Chicken Piccata Lemon Capers (Printable version)
Tender chicken cutlets in a bright lemon-caper sauce, perfect for a quick and elegant dinner.
# List of ingredients:
→ Chicken
01 - 2 large boneless skinless chicken breasts (about 1.1 pounds), sliced horizontally into cutlets
02 - 1/2 cup all-purpose flour (65 grams)
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ For Sautéing
05 - 3 tablespoons olive oil
06 - 2 tablespoons unsalted butter (optional)
→ Sauce
07 - 1/2 cup dry white wine (120 milliliters) or chicken broth as alcohol-free alternative
08 - 1/2 cup chicken broth (120 milliliters)
09 - 1/4 cup freshly squeezed lemon juice (60 milliliters, about 2 lemons)
10 - 2 tablespoons capers, drained and rinsed
11 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Place chicken cutlets between plastic wrap sheets and gently pound until evenly 1/2 inch thick.
02 - Mix flour, salt, and pepper in a shallow dish. Dredge each cutlet in the mixture, shaking off excess flour.
03 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook cutlets 2 to 3 minutes per side until golden and cooked through. Remove and keep warm.
04 - Reduce heat to medium. Add white wine to skillet, scraping up browned bits. Simmer 1 to 2 minutes until reduced by half.
05 - Add chicken broth, lemon juice, and capers. Simmer 2 to 3 minutes until sauce thickens slightly.
06 - Return chicken to skillet, spoon sauce over. Cook 1 to 2 minutes until heated through.
07 - Stir in remaining tablespoon of butter for a silky sauce.
08 - Sprinkle with chopped parsley and serve immediately.
# Expert Advice:
01 -
- Ready in under 30 minutes, which means weeknight dinner actually becomes something you want to cook instead of order.
- The sauce is so silky and tangy that it makes even plain rice or pasta taste like you've done something really special.
- Once you nail this technique, you can use it with fish, pork, or eggplant and never run out of ideas.
02 -
- Don't skip the pounding step because thicker cutlets cook unevenly and ruin the whole dish—this one small thing is what separates restaurant-quality from rubbery.
- Fresh lemon juice is non-negotiable here; bottled juice will make the sauce taste flat and chemical instead of bright.
- If your sauce looks thin, don't panic—a minute or two of simmering will tighten it up, and remember that it thickens a bit more as it cools.
03 -
- Let your pan get properly hot before adding the chicken—this creates that golden crust that locks in juices and tastes incredible.
- Don't wander away while the sauce is reducing; lemon can turn bitter if it boils too aggressively, so keep the heat moderate and stay nearby.