Chicken Piccata with Capers (Printable version)

Tender chicken cooked in a zesty lemon and caper sauce, perfect for an easy elegant meal.

# Ingredient list:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approx. 1 lb)
02 - Salt and freshly ground black pepper, to taste
03 - 1/2 cup all-purpose flour

→ Cooking Fats

04 - 2 tablespoons olive oil
05 - 2 tablespoons unsalted butter (optional for dairy-free preparation)

→ Sauce

06 - 1/2 cup dry white wine or low-sodium chicken broth
07 - 1/2 cup low-sodium chicken broth
08 - 1/4 cup fresh lemon juice (from 1 to 2 lemons)
09 - 3 tablespoons rinsed and drained capers
10 - 2 tablespoons chopped fresh parsley

→ Garnish

11 - Lemon slices (optional)
12 - Additional fresh parsley (optional)

# Directions:

01 - Slice each chicken breast horizontally to create two thinner cutlets. Place between plastic wrap and gently pound to 1/2-inch thickness. Season both sides with salt and black pepper.
02 - Lightly coat the chicken cutlets in flour, shaking off any excess.
03 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook 3 to 4 minutes per side until golden and cooked through. Transfer to a plate and tent with foil to keep warm.
04 - Add white wine to the skillet and scrape up browned bits. Simmer for 1 to 2 minutes.
05 - Stir in chicken broth, lemon juice, and capers. Simmer for 3 to 4 minutes to reduce the sauce slightly.
06 - Return chicken to the skillet and simmer for 2 to 3 minutes, turning once to coat. Remove from heat and stir in remaining 1 tablespoon butter and parsley.
07 - Transfer chicken to serving plates, spoon sauce over top, and garnish with lemon slices and parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • It tastes like restaurant elegance but uses ingredients you probably already have.
  • The sauce comes together in the same pan, so cleanup is almost too easy.
  • You can have this on the table faster than most takeout arrives.
  • The bright lemon and briny capers wake up even the blandest weeknight mood.
02 -
  • Don't skip pounding the chicken, uneven thickness means some parts overcook while others stay underdone.
  • Let the wine simmer long enough to cook off the raw alcohol taste, usually a full minute or two.
  • If your sauce looks too thin, just let it bubble a bit longer before adding the chicken back in.
03 -
  • Use a stainless steel or light-colored pan so you can see the browned bits, they're the key to a flavorful sauce.
  • Don't crowd the pan when searing the chicken, work in batches if you need to or the meat will steam instead of browning.
  • Taste the sauce before serving and adjust the lemon or salt, every lemon is a little different.

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