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Chicken Piccata with Lemon and Capers

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Chicken Piccata with Lemon and Capers is a classic Italian dish that features tender chicken breasts coated in a golden crust, smothered in a tangy lemon and caper sauce that’s perfectly balanced with a hint of savory richness.

Ingredients

2 boneless, skinless chicken breasts

Salt and pepper to taste

1/2 cup all-purpose flour (for dredging)

2 tablespoons olive oil

1/4 cup fresh lemon juice (about 2 lemons)

1/4 cup chicken broth

2 tablespoons capers, drained

2 tablespoons unsalted butter

Fresh parsley for garnish (optional)

Instructions

  1. Season both sides of the chicken breasts with salt and pepper. Dredge each chicken breast in flour, shaking off any excess.
  2. In a large skillet, heat olive oil over medium-high heat. Once hot, add the chicken breasts and cook for 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
  3. In the same skillet, add lemon juice, chicken broth, and capers. Stir to combine and bring to a simmer. Let it cook for 3-4 minutes, allowing the sauce to reduce slightly.
  4. Stir in the butter, letting it melt into the sauce, creating a silky texture.
  5. Return the chicken to the skillet and cook for an additional 2 minutes, spooning the sauce over the chicken to coat it.
  6. Garnish with fresh parsley before serving.

Notes

  • For a garlic flavor, add minced garlic to the sauce.
  • Substitute the chicken with thick slices of eggplant or portobello mushrooms for a vegetarian version.
  • Serve with sautéed spinach, roasted asparagus, or steamed broccoli for a well-rounded meal.

Nutrition

Find it online: https://recipesbyjanet.com/chicken-piccata-with-lemon-and-capers/