Description
Classic chicken piccata with lemon sauce brings together tender chicken breasts and zesty citrus notes from Italy. Crispy pan-fried chicken nestles under a silky sauce that makes dining feel like a Mediterranean escape you’ll savor.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 tablespoons all-purpose flour (for dredging)
- 1 cup low-sodium chicken broth (480 ml)
- 2 fresh lemons (juiced and zested)
- 2 tablespoons butter
- 2 tablespoons capers
- Olive oil (for cooking)
- Fresh parsley, chopped
Instructions
- Transform whole chicken breasts into delicate, thin cutlets by carefully slicing horizontally through the center.
- Gently coat each cutlet with a light, even layer of flour, ensuring excess is carefully tapped off to prevent clumping.
- Preheat a skillet with olive oil to medium-high heat, creating a sizzling surface for achieving a golden-brown exterior on the chicken.
- Carefully place cutlets in the hot skillet, cooking for 4-5 minutes on each side until a crisp, rich golden color develops.
- Introduce tangy lemon juice and briny capers to the skillet, allowing them to dance and infuse flavor around the chicken.
- Pour chicken broth into the pan, using a wooden spoon to lift and incorporate the flavorful browned bits from the bottom of the skillet.
- Reduce the liquid, creating a slightly thickened sauce that will generously coat the chicken, simmering for approximately 3-4 minutes.
- Finish the dish by swirling in cold butter, which will create a luxurious, silky texture and rich flavor.
- Sprinkle freshly chopped parsley over the chicken, adding a vibrant touch of color and fresh herbaceous notes before serving immediately.
Notes
- Choose chicken breasts that are uniform in thickness to ensure even cooking and prevent dry edges.
- Pat chicken cutlets completely dry with paper towels before flouring to help create a crispy, golden exterior.
- Use fresh lemon juice for the brightest, most vibrant flavor instead of bottled varieties.
- For a gluten-free version, replace all-purpose flour with almond flour or cornstarch during dredging.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 34
- Calories: 207 kcal
- Sugar: 0.5 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.3 g
- Protein: 27 g
- Cholesterol: 70 mg