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Chicken Piccata
A quick and flavorful dish featuring tender chicken cutlets in a zesty lemon-caper sauce, ready in just 20 minutes.
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course
Main Course
Cuisine
Italian
Servings
4
people
Calories
350
kcal
Ingredients
1
pound
boneless skinless chicken breasts
Kosher salt
to taste
Ground black pepper
to taste
1/2
cup
all-purpose flour
(for dredging)
1/4
cup
extra virgin olive oil
(plus a little extra for sauce)
3
tablespoons
ghee or unsalted butter
1/3
cup
fresh lemon juice
(from about 2 lemons)
1/2
cup
dry white wine
(or chicken broth)
1/4
cup
capers
(rinsed and drained)
Fresh parsley
(finely chopped, for garnish)
Instructions
Preheat your oven to 200°F and place a baking sheet inside.
Slice chicken breasts horizontally into two thin cutlets. Season with salt and pepper, then dredge in flour, shaking off excess.
Heat olive oil in a large skillet over medium-high heat. Cook the chicken for about 3 minutes per side until golden brown. Transfer to the warm oven.
In the same skillet, add more olive oil and ghee or butter. Stir until melted, then add lemon juice, white wine, and capers. Bring to a boil.
Return chicken to the skillet and reduce heat to low. Simmer for 4 to 5 minutes, spooning sauce over the chicken.
Remove from heat, garnish with fresh parsley, and serve with lemon wedges.
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Notes
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently to keep the chicken moist.
Keyword
Chicken, Lemon