Chicken Piccata Capers Lemon (Printable Version)

Tender chicken cutlets simmered in a tangy lemon-caper sauce for a bright, flavorful dish.

# What You Need:

01 - 4 boneless, skinless chicken breasts (about 1–1.5 lbs)

02 - 1/2 teaspoon salt

03 - 1/4 teaspoon black pepper

04 - 1/2 cup all-purpose flour for dredging

05 - 2 tablespoons olive oil

06 - 2 tablespoons unsalted butter

07 - 1/2 cup dry white wine or chicken broth

08 - 1/3 cup fresh lemon juice (about 2 lemons)

09 - 1/4 cup capers, drained and rinsed

10 - 1/4 cup fresh parsley, chopped

11 - 2 tablespoons unsalted butter

01 - Place each chicken breast between two sheets of plastic wrap and pound to 1/2-inch thickness. Season both sides with salt and pepper.

02 - Dredge the chicken breasts lightly in flour, shaking off excess.

03 - Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.

04 - Add chicken and cook for 3–4 minutes per side, until golden and cooked through. Remove to a plate and tent with foil.

05 - Pour wine (or broth) into the pan, scraping up browned bits. Let simmer for 2 minutes.

06 - Add lemon juice and capers. Simmer 2 minutes more.

07 - Return chicken to the skillet, spoon sauce over, and simmer 2–3 minutes.

08 - Remove from heat. Stir in remaining 2 tablespoons butter and sprinkle with chopped parsley.

09 - Serve immediately, spooning sauce over the chicken.

01 -

The lemon-caper sauce comes together in minutes but tastes like it simmered all afternoon
Its the perfect dinner party trick because everyone assumes you worked harder than you did

02 -

The final butter addition off heat is what makes restaurant sauces glossy, skip it and you'll miss that silky mouthfeel
Overcrowding the pan drops the temperature and steams the meat instead of searing it, work in batches if needed

03 -

Warm your plates before serving, the sauce stays glossy longer and each bite feels more luxurious
If your sauce looks too thin, let it simmer another minute, it should coat the back of a spoon