Chicken Piccata Capers Lemon (Printable)

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

# Ingredient List:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 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, substitute with olive oil for dairy-free)

→ 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 capers, rinsed and drained
10 - 2 tablespoons chopped fresh parsley

→ Garnish

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

# How to Make:

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

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen but comes together faster than ordering takeout.
  • The sauce is so good you'll want to soak up every drop with bread, pasta, or just a fork.
  • It turns basic chicken breasts into something you'd proudly serve to guests without breaking a sweat.
02 -
  • Don't skip pounding the chicken thin or you'll end up with rubbery, unevenly cooked meat that no sauce can save.
  • Let the wine simmer long enough to cook off the raw alcohol taste, otherwise the sauce will be harsh instead of balanced.
  • Rinse the capers well because they can be aggressively salty straight from the jar and throw off the whole dish.
03 -
  • Don't crowd the pan when searing the chicken or it will steam instead of getting that beautiful golden crust.
  • Taste the sauce before adding the chicken back in and adjust the lemon or salt so it's exactly how you want it.
  • If the sauce reduces too much, add a splash of broth or water to bring it back to a silky, spoonable consistency.

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