Serves: 4
Prep Time: 15 minutes | Cook Time: 20 minutes
Total Time: 35 minutes
🧺 Ingredients
For the Chicken:
- 2 large boneless, skinless chicken breasts
- Salt and black pepper, to taste
- ½ cup all-purpose flour (for dredging)
- 3 tbsp olive oil
- 2 tbsp unsalted butter
For the Lemon Piccata Sauce:
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup chicken broth (or dry white wine for richer flavor)
- ¼ cup fresh lemon juice (about 1–2 lemons)
- 2 tbsp capers, drained
- ¼ cup chopped fresh parsley
- ½ tsp lemon zest (optional, for extra brightness)
- 1–2 tbsp heavy cream (optional, for a creamier sauce)
👩🍳 Instructions
-
Prepare the Chicken:
Slice each chicken breast horizontally into two thin cutlets.
Season both sides with salt and pepper, then dredge lightly in flour. Shake off excess. -
Cook the Chicken:
In a large skillet, heat olive oil and 2 tbsp butter over medium-high heat.
Add chicken cutlets and cook for 3–4 minutes per side, until golden and cooked through.
Transfer to a plate and cover to keep warm. -
Make the Sauce:
In the same pan, melt 2 tbsp butter.
Add garlic and sauté for 30 seconds.
Pour in chicken broth (or wine) and lemon juice; bring to a simmer, scraping up any browned bits.
Stir in capers and let sauce reduce slightly, about 3–4 minutes.
Add a splash of cream (optional) for richness. -
Combine & Serve:
Return the chicken to the skillet, spooning the sauce over the top.
Simmer gently for 2–3 minutes until heated through and coated in sauce.
Sprinkle with fresh parsley and lemon zest.
🍽️ To Serve
Serve immediately with:
- Steamed rice or angel hair pasta
- Roasted vegetables or sautéed spinach
- Lemon wedges for garnish
⭐ Chef’s Tip
- For an extra-crispy crust, mix a bit of grated Parmesan into the flour before dredging.
- Don’t skip the fresh lemon juice — bottled versions dull the sauce’s flavor.
