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Chicken Piccata
Chicken Piccata brings everything we want in a weeknight dinner. It has simple steps, everyday ingredients, and a creamy lemon sauce that feels a little special without adding extra work.
Servings 4
Calories 581kcal
Ingredients
Chicken
- 4 large chicken breasts boneless, skinless
- 1 cup all-purpose flour
- 2 tablespoons olive oil more as needed
- 2 teaspoons salt
- 1 teaspoon black pepper
Sauce
- ¼ cup butter 2 tbsp for cooking, 2 tbsp for finishing the sauce,
- 2 tablespoons all-purpose flour
- 1 cup chicken broth or chicken stock
- 1 ½ tablespoons lemon juice freshly squeezed
- ½ cup dry white wine or additional chicken broth
- 3 tablespoons capers drained
- 2 tablespoons parsley fresh, chopped
Instructions
- Slice each chicken breast in half horizontally to create four cutlets. Season both sides of the chicken with salt and black pepper. Dredge each cutlet lightly in flour, shaking off excess.
- Heat olive oil in a large skillet over medium heat and add the chicken.Cook for 3–4 minutes per side until golden and cooked through. Transfer to a plate.
- Melt two tablespoons of butter in the skillet, then whisk in the flour and cook for about 1 minute. Slowly add the chicken broth and white wine, whisking to remove lumps.
- Stir in the lemon juice and capers, simmering for 2–3 minutes until slightly thickened.Stir in the remaining two tablespoons of butter to give the sauce a rich, velvety finish.
- Return the chicken to the skillet, spooning the sauce over the top. Sprinkle with fresh parsley and serve immediately.
Nutrition
Calories: 581kcal | Carbohydrates: 29g | Protein: 52g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 176mg | Sodium: 1904mg | Potassium: 935mg | Fiber: 1g | Sugar: 1g | Vitamin A: 603IU | Vitamin C: 8mg | Calcium: 34mg | Iron: 3mg