Description
A classic Italian Chicken Piccata recipe featuring tender, pan-seared chicken cutlets in a vibrant lemon caper sauce. Made with fresh lemon juice, butter, and white wine, Chicken Piccata is quick to prepare yet packed with bold flavors. Perfect for a weeknight dinner or an elegant meal for special occasions!
Ingredients
- Chicken Cutlets: 2 boneless, skinless chicken breasts, sliced thin
- Salt & Pepper: To season
- Flour: ½ cup (for dredging)
- Olive Oil or Butter: 2 tbsp
- Garlic (Optional): 1 clove, minced
- White Wine: ½ cup (Pinot Grigio or Sauvignon Blanc recommended)
- Lemon Juice: ¼ cup (freshly squeezed)
- Capers: 2 tbsp (drained)
- Butter: 2 tbsp (for a velvety sauce)
Parsley (Optional): Chopped, for garnish
Instructions
- Prepare the Chicken: Season chicken cutlets with salt and pepper, then dredge lightly in flour.
- Sear the Chicken: Heat olive oil or butter in a skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden brown. Remove from the pan and set aside.
- Make the Sauce: Deglaze the pan with white wine, scraping up browned bits. Stir in lemon juice, capers, and butter. Simmer for 2-3 minutes.
- Final Assembly: Return chicken to the skillet, spoon the sauce over the top, and let it simmer for 1-2 minutes.
- Serve: Garnish with fresh parsley and serve hot with pasta, mashed potatoes, or roasted vegetables.
Notes
- For a thicker sauce, reduce the wine longer before adding butter.
- Substitute white wine with chicken broth if preferred.
- Add minced garlic for extra depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-seared
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (Approximate)
- Calories: 350-450
- Sugar: ~1g
- Sodium: ~400mg
- Fat: ~20g
- Saturated Fat: ~7g
- Carbohydrates: ~10g
- Protein: ~30g
- Cholesterol: ~90mg