Lemon Caper Chicken Piccata
Golden chicken cutlets simmered in a bright sauce of lemon juice, capers, broth, and butter.
Equipment
- Large skillet
- Meat mallet
- Plastic wrap
- Instant read thermometer
Ingredients
Main Ingredients
- 1 ½ lb boneless skinless chicken breasts sliced into 6 cutlets
- ½ cup all purpose flour for dredging
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 cup low sodium chicken broth
- ⅓ cup fresh lemon juice about 2 large lemons
- 3 tbsp capers drained
- 2 tbsp fresh parsley chopped
Instructions
Cooking
- Prep. Pound the cutlets to 1/2 inch and season with salt and pepper.
- Dredge. Coat lightly in flour and shake off the excess.
- Sear. Cook in hot oil and butter for 4 to 5 minutes per side until 165 degrees F, then set aside.
- Simmer. Add the broth, lemon juice, and capers to the pan and reduce for 5 minutes.
- Finish. Return the chicken for 2 minutes, then top with parsley.
Notes
Substitutions: Boneless thighs can replace the breasts, and gluten free flour can replace the all purpose flour.
Tips: Pat the chicken dry and cook in batches so the crust browns.
Storage: Refrigerate with the sauce up to 3 days, or freeze up to 2 months, and reheat to 165 degrees F.