Chicken Piccata with Lemon Caper Sauce
Ingredients:
- Chicken:
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- Sauce:
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1/4 cup capers, drained and rinsed
- 1/4 cup dry white wine (optional)
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
Instructions:
- Prepare the Chicken:
- Slice each chicken breast in half horizontally to create 4 thin cutlets.
- Season both sides of the chicken cutlets with salt and pepper.
- Dredge the chicken in flour, shaking off the excess.
- Cook the Chicken:
- In a large skillet over medium-high heat, heat 2 tablespoons of olive oil and 2 tablespoons of butter.
- Add the chicken cutlets and cook until golden brown, about 3-4 minutes per side.
- Transfer the cooked chicken to a plate and keep warm.
- Make the Sauce:
- In the same skillet, add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the chicken broth, lemon juice, white wine (if using), and capers. Bring to a boil.
- Scrape up any browned bits from the bottom of the pan.
- Let the sauce simmer until it reduces by half, about 5 minutes.
- Combine and Serve:
- Return the chicken cutlets to the skillet and simmer for another 2-3 minutes, coating them with the sauce.
- Sprinkle with chopped parsley.
- Serve the chicken piccata hot with the lemon caper sauce spooned over the top.
Tips:
- Serving Suggestions: Chicken piccata pairs well with pasta, rice, or mashed potatoes. A side of steamed vegetables or a fresh salad can complement the dish nicely.
- Wine Pairing: If you enjoy wine, a crisp white wine such as Sauvignon Blanc or Pinot Grigio works well with this dish.
Enjoy your Chicken Piccata with Lemon Caper Sauce!
