Lemon Caper Chicken Piccata

In Italian cooking, piccata means meat sautéed and finished with a sharp lemon-caper sauce. Here, pounded chicken cutlets swim in that buttery, briny glaze for a bright skillet dinner.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 410 cal
• 38g protein
• 12g carbs
• 22g fat
• 1g fiber

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Ingredients

• 2 large (about 1½ lb) boneless skinless chicken breasts
• ½ cup all-purpose flour
• 1¼ tsp kosher salt
• ¾ tsp black pepper
• ½ tsp garlic powder
• 4 Tbsp, divided unsalted butter
• 2 Tbsp extra-virgin olive oil
• ½ cup dry white wine or low-sodium chicken broth
• ¾ cup low-sodium chicken broth
• 3 Tbsp fresh lemon juice
• 3 Tbsp capers, drained
• 2 garlic clove, minced
• ¼ cup fresh parsley, chopped
• 4 lemon slices for garnish

Instructions

1. 1Slice each chicken breast horizontally into 2 thin cutlets. Place between plastic wrap and pound gently to an even ½-inch thickness so they cook quickly and evenly.
2. 2On a plate, mix flour with salt, pepper, and garlic powder. Dredge each cutlet lightly in the flour, shaking off excess; set on a clean plate.
3. 3Heat butter and olive oil in a large skillet over medium-high heat until the butter foams and the foam subsides. Add chicken in a single layer (work in batches if needed) and cook 3–4 minutes per side until deep golden and cooked through (165°F). Transfer to a plate and tent loosely with foil.
4. 4Reduce heat to medium. Add minced garlic to the skillet and stir 20–30 seconds until fragrant. Pour in white wine (or broth) and scrape up all the browned bits; simmer 1–2 minutes until reduced by half.
5. 5Add the chicken broth, lemon juice, and capers. Bring to a lively simmer and cook 3–4 minutes until the sauce slightly thickens and tastes bright and briny.
6. 6Whisk in the remaining cold butter until the sauce turns glossy and emulsified. Taste and season with remaining salt and pepper; it should be lemony and savory, not watery.
7. 7Return chicken and any juices to the skillet, spooning sauce over the top. Warm through 1 minute. Sprinkle with chopped parsley and nestle in lemon slices.
8. 8Serve immediately over buttered noodles, mashed potatoes, or with crusty bread to catch every drop of the lemon-caper sauce.