Easy Chicken Piccata
This easy Chicken Piccata recipe is ready in 30 minutes! Tender pan seared chicken in a vibrant, buttery lemon caper sauce. A restaurant quality meal made at home.
Ingredients
- 2 large boneless skinless chicken breasts
- Sea salt and freshly ground black pepper
- 1/2 cup all purpose flour for dredging
- 6 tablespoons unsalted butter divided
- 5 tablespoons extra virgin olive oil divided
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers rinsed
- 1/3 cup fresh parsley chopped
Instructions
- Butterfly the chicken breasts: slice horizontally through the middle to create 4 thin cutlets. Pound to an even ½ inch thickness.
- Season chicken with salt and pepper. Dredge in flour, shaking off excess.
- In a large skillet over medium high heat, melt 2 tbsp butter with 3 tbsp olive oil. Add 2 chicken cutlets and cook for 3 mins per side until golden. Remove to a plate. Repeat with remaining 2 tbsp butter, 2 tbsp oil, and last 2 cutlets.
- Remove skillet from heat. Add lemon juice, chicken stock, and capers. Return to heat, bring to a boil, scraping up brown bits. Boil for 1 minute.
- Reduce heat to low. Return all chicken to the skillet and simmer for 2-3 minutes. Remove chicken to a platter.
- Turn off heat. Add remaining 2 tbsp butter to the sauce and whisk until melted and smooth.
- Pour sauce over chicken, garnish with parsley, and serve.
Notes
- Pounding is Key: For tender, evenly cooked chicken, don't skip pounding the cutlets to an even thickness.
- Scrape the Pan: Those brown bits at the bottom of the pan are flavor gold! Scraping them up is essential for the best sauce.
- Serve With: This is fantastic over pasta, angel hair, mashed potatoes, or with a simple green salad.