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Chicken Piccata with Lemon Caper Sauce

Tender pan-seared chicken cutlets served in a bright lemon butter caper sauce for an easy Italian-inspired dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main
Cuisine: American, Italian
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lbs boneless skinless chicken breasts sliced into cutlets
  • 0.5 cup all-purpose flour
  • 1 tsp salt
  • 0.5 tsp black pepper
Sauce
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter divided
  • 2 cloves garlic minced
  • 0.75 cup chicken broth
  • 0.25 cup fresh lemon juice
  • 2 tbsp capers drained
  • 1 tbsp lemon zest
  • 2 tbsp fresh parsley chopped

Equipment

  • Large skillet
  • Cutting board
  • Meat mallet
  • Tongs

Method
 

  1. Season chicken cutlets with salt and pepper and lightly dredge in flour.
  2. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat.
  3. Cook chicken cutlets until golden and cooked through, then remove and set aside.
  4. Add garlic to skillet and sauté briefly until fragrant.
  5. Pour in chicken broth and lemon juice, scraping up browned bits.
  6. Stir in capers and lemon zest and simmer until slightly reduced.
  7. Add remaining butter and whisk until sauce is glossy.
  8. Return chicken to pan, spoon sauce over, and simmer briefly before serving.

Notes

Adjust lemon and butter to taste for perfect balance.