Go Back
chicken piccata ready to serve
Vagner Carvalho

Chicken Piccata with Lemon, Capers and a Silky Pan Sauce

Chicken piccata brings a bright lemon-and-caper sauce to thin, golden chicken cutlets. This version uses a light flour coating rather than breadcrumbs, so the browned surface thickens the pan sauce without becoming heavy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts (about 1 1/2 lb / 680 g), sliced horizontally into 4 cutlets
  • 1/3 cup (40 g) all-purpose flour
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter, divided
  • 1/2 cup (120 ml) dry white wine or low-sodium chicken broth
  • 1/2 cup (120 ml) low-sodium chicken broth
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons drained capers
  • 2 tablespoons chopped parsley

Equipment

  • Large skillet and food thermometer

Method
 

  1. Pound the four cutlets to an even 1/4-inch thickness between sheets of parchment. Season with salt and pepper, then lightly coat in flour; shake off the excess. Keep raw chicken separate from ready-to-eat ingredients.
  2. Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook two cutlets at a time for about 3–4 minutes per side, reducing the heat if the flour darkens too quickly. The center must reach 165°F (74°C). Transfer to a clean plate.
  3. Lower the heat to medium. Add the wine or extra broth and scrape up the browned bits. Simmer for 2 minutes, then add the broth, lemon juice and capers. Simmer for 3–4 minutes until lightly reduced.
  4. Lower the heat and swirl in the remaining 2 tablespoons butter until the sauce looks glossy. Return the chicken and any juices to the skillet, turning briefly to coat. Taste before adding more salt, then finish with parsley. Serve immediately.

Notes

Times are planning estimates; use the listed doneness cues. Nutrition is an approximate ingredient-based estimate for 1 cutlet with one-quarter of the sauce.