Chicken Piccata

Do you want a simple, fast, yet classy weeknight supper? You will love this lemony and caper-topped Italian-American dish with just the right amount of buttery. Experience the taste of Italy in your own kitchen.

Course Lunch/Dinner, Main

Cuisine Italian, Italian American

Keyword chicken, chicken piccata

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 288.7kcal

Ingredients

2 lb chicken breasts skinless and boneless [sliced lengthwise]
Salt to taste
Pepper to taste
¼ teaspoon garlic powder
½ cup all-purpose flour for dredging
4 tablespoons butter divided
3 tablespoon olive oil
4 cloves garlic minced
2 tablespoons lemon juice
1-¼ cup chicken broth or dry white wine
2 tablespoons brined capers drained
parsley Chopped, for garnish [optional]

US Customary - Metric

Instructions

Season both sides of the chicken with salt, pepper, and garlic powder. Dredge the chicken in the flour and shake off any excess.
Heat 2 tablespoons of the butter and 3 tablespoons of olive oil in a skillet over medium-high heat.
When butter and oil start to sizzle, add the chicken—Cook in batches and don't overcrowd. Cook for about 3-5 minutes per side until golden.
Remove and transfer to plate. Set aside.
Remove the pan from the heat and add the remaining 2 tablespoons of butter. Once melted, add the minced garlic.
Return the skillet back to the stove and cook the garlic for about 30 seconds. Stir continuously to prevent burning.
Lower the heat and add the lemon juice, chicken broth, zest, and capers scraping up the brown bits on the bottom of the skillet. Taste and adjust seasoning if needed.
Let the sauce simmer for about 2 minutes, then add the chicken with it's collected juice back into the pan.
Cook for 4 to 5 minutes or until the chicken is cooked through and the sauce has reduced to your liking. If the sauce thickens too much, add more broth.
Garnish with freshly chopped parsley if desired.

Notes

Use thin slices of chicken breast: It's crucial to use thin chicken breast pieces so that the chicken cooks fast and evenly. A thicker chicken breast may take longer to cook through and risk being overdone and dry.
Coat the chicken in flour: Dredging the chicken in flour helps to create a crispy and golden crust when it is sauteed. It also helps thicken the sauce slightly when added to the pan.
Don't overcook the chicken: To avoid overcooking the chicken, watch it carefully while it cooks. Aim to cook chicken until it is barely cooked but still soft since overcooked chicken can become dry and tough.
Add more butter and oil if required for the second batch of frying the chicken.

Nutrition