Chicken Piccata
Lemon Butter Chicken Piccata with Capers and Fresh Parsley
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper to taste
1/2 cup all-purpose flour, for dredging
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup dry white wine (or chicken broth)
1/3 cup fresh lemon juice (about 2 lemons)
1/4 cup brined capers, drained and rinsed
2 tablespoons chopped fresh parsley
Lemon slices, for garnish
Directions:
Slice chicken breasts horizontally to make thinner cutlets. Pound lightly if needed for even thickness.
Season chicken with salt and pepper, then dredge lightly in flour. Shake off excess.
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Sear chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate and keep warm.
Deglaze the pan with white wine, scraping up browned bits. Let it reduce by half.
Stir in lemon juice and capers. Simmer for 2 minutes.
Return chicken to pan and simmer another 2 minutes, spooning sauce over the top.
Stir in remaining tablespoon of butter and sprinkle with parsley. Serve with lemon slices for garnish.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: Approximately 390 kcal per serving | Servings: 4 servings
#chickenpiccata #lemonchicken #capersauce #easydinner #italianchicken #weeknightmeals #butterychicken #citrusrecipes #flavorfuldinners #classicrecipes #quickmeals #skilletchicken #parsleygarnish #freshflavors #simpleeats #lemonyflavor #homecook #panseared #chickendinner #comfortfood
Bright, buttery, and bursting with citrus flavor — this Chicken Piccata is the perfect weeknight dinner upgrade!
Chicken Piccata
Lemon Butter Chicken Piccata with Capers and Fresh Parsley
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper to taste
1/2 cup all-purpose flour, for dredging
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup dry white wine (or chicken broth)
1/3 cup fresh lemon juice (about 2 lemons)
1/4 cup brined capers, drained and rinsed
2 tablespoons chopped fresh parsley
Lemon slices, for garnish
Directions:
Slice chicken breasts horizontally to make thinner cutlets. Pound lightly if needed for even thickness.
Season chicken with salt and pepper, then dredge lightly in flour. Shake off excess.
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Sear chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate and keep warm.
Deglaze the pan with white wine, scraping up browned bits. Let it reduce by half.
Stir in lemon juice and capers. Simmer for 2 minutes.
Return chicken to pan and simmer another 2 minutes, spooning sauce over the top.
Stir in remaining tablespoon of butter and sprinkle with parsley. Serve with lemon slices for garnish.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: Approximately 390 kcal per serving | Servings: 4 servings
#chickenpiccata #lemonchicken #capersauce #easydinner #italianchicken #weeknightmeals #butterychicken #citrusrecipes #flavorfuldinners #classicrecipes #quickmeals #skilletchicken #parsleygarnish #freshflavors #simpleeats #lemonyflavor #homecook #panseared #chickendinner #comfortfood
Bright, buttery, and bursting with citrus flavor — this Chicken Piccata is the perfect weeknight dinner upgrade!
