Lemon Chicken Piccata
Lemon Chicken Piccata features lightly breaded chicken sautéed until golden, then simmered in a bright lemon-butter sauce with capers. The dish is light, flavorful, and ready in under 30 minutes. Its fragrant citrus sauce and tender chicken create a satisfying meal suitable for any occasion.
Ingredients
- 4 chicken breasts, thinly sliced
- ½ cup flour (for dredging)
- 4 tablespoons butter
- 2 tablespoons olive oil
- ½ cup chicken broth
- ⅓ cup fresh lemon juice
- ¼ cup capers, drained
- 1 tablespoon lemon zest
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Pound the chicken into thin, even pieces.
- Dredge lightly in flour seasoned with salt and pepper.
- Heat olive oil and 2 tablespoons butter in a skillet.
- Sauté the chicken until golden on both sides. Remove and set aside.
- Add lemon juice, chicken broth, and capers to the skillet.
- Scrape the browned bits and simmer the sauce for a few minutes.
- Stir in the remaining butter to create a silky sauce.
- Return the chicken to the pan and coat with the sauce.
- Garnish with lemon zest and parsley before serving.
Notes
- Fresh lemon juice gives the best flavor.
- Do not over-flour the chicken or the sauce will become thick.
- Add white wine for extra depth and richness.
- Use unsalted butter to control salt levels.
- Adjust lemon intensity based on your preference.