Chicken Piccata Lemon Capers (Printable version)

Tender chicken cutlets cooked with bright lemon and capers in a savory sauce for a quick dish.

# What You'll Need:

→ 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 (60 g)

→ 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 (120 ml)
07 - 1/2 cup low-sodium chicken broth (120 ml)
08 - 1/4 cup fresh lemon juice (about 1–2 lemons, 60 ml)
09 - 3 tablespoons capers, rinsed and drained
10 - 2 tablespoons chopped fresh parsley

→ Garnish

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

# How to Prepare:

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 pepper.
02 - Lightly coat each cutlet 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 3–4 minutes per side until golden and cooked through. Transfer to a plate and tent with foil to keep warm.
04 - Pour white wine into the skillet and scrape up browned bits. Simmer 1–2 minutes, then stir in chicken broth, lemon juice, and capers. Let sauce reduce for 3–4 minutes.
05 - Return chicken to the pan and simmer in the sauce for 2–3 minutes, turning once to coat. Remove from heat and stir in remaining 1 tablespoon butter and parsley.
06 - Transfer chicken to serving plates, spoon sauce over, and garnish with lemon slices and parsley as desired. Serve immediately.

# Expert advice:

01 -
  • It tastes like you spent hours in the kitchen but you'll be done in 35 minutes.
  • The tangy lemon-caper sauce is so good you'll want to spoon it over everything on your plate.
  • It works for both a quiet weeknight and when you need to impress someone without breaking a sweat.
02 -
  • Don't crowd the pan when you sear the chicken or it'll steam instead of getting that golden crust.
  • Let the wine reduce before adding the broth or the sauce will taste thin and boozy.
  • If the sauce seems too sharp, a tiny pinch of sugar or an extra half tablespoon of butter will mellow it out.
03 -
  • Use a meat thermometer and pull the chicken at 160 degrees, it'll coast to 165 while it rests and stay juicy.
  • Always taste the sauce before serving and adjust the lemon or salt, every lemon is different and your palate is the best guide.
  • If you have leftover sauce, toss it with pasta the next day for an instant lunch that tastes like you planned ahead.

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