Ingredients
4 Boneless, skinless chicken breasts (pounded to ¼-inch thickness)
½ cup All-purpose flour
½ tsp Salt
¼ tsp Freshly ground black pepper
2 tbsp Olive oil
4 tbsp Unsalted butter, divided
½ cup Dry white wine (or chicken broth)
¼ cup Fresh lemon juice
1 tsp Lemon zest
2 tbsp Capers, drained
½ cup Low-sodium chicken broth
2 tbsp Fresh parsley, chopped (for garnish)
Instructions
1. Prep: Pound chicken breasts to an even ¼-inch thickness. Pat dry.
2. Dredge: Whisk flour, salt, and pepper in a shallow dish. Dredge chicken in flour mixture, shaking off excess.
3. Sear: Heat 1 tbsp oil and 1 tbsp butter in a large skillet. Cook chicken in batches for 2-3 minutes per side until golden. Remove and keep warm.
4. Sauce: Add 1 tbsp butter to the skillet. Deglaze with wine/broth, scraping up browned bits. Stir in lemon juice, zest, capers, and chicken broth; simmer for 2-3 minutes.
5. Finish: Whisk in remaining 2 tbsp butter until glossy. Return chicken to pan to coat. Garnish with parsley and serve immediately.
Notes
Pro-Tips:
• Pound the chicken to an even thickness to ensure uniform cooking and prevent dry edges.
• Whisk in the final tablespoon of butter off the heat to create a smooth, emulsified sauce.
• Reserve a splash of lemon juice to add at the very end for an extra-bright finish.
Variations:
• Creamy Piccata: Stir in ¼ cup heavy cream at the very end for a richer sauce.
• Herb-Infused: Add a teaspoon of fresh thyme or oregano to the sauce.
• Protein Swap: Use veal scallopini or pork tenderloin medallions instead of chicken.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Pan-Sear
- Cuisine: Italian-American