Description
This Tasty Chicken Piccata with Lemon Sauce is a classic Italian-American dish featuring tender, golden-brown chicken breasts simmered in a bright, tangy lemon and caper sauce. Perfectly balanced with garlic, white wine, and butter, this recipe delivers a flavorful and elegant meal ideal for weeknight dinners or special occasions.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- ½ cup all-purpose flour (for dredging)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Cooking and Sauce
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter (divided)
- 3 cloves garlic (minced)
- ½ cup dry white wine (or chicken broth)
- ¾ cup low-sodium chicken broth
- ¼ cup fresh lemon juice
- 2 tablespoons capers (drained)
- 2 tablespoons fresh parsley (chopped)
- lemon slices for garnish (optional)
Instructions
- Dredge the chicken: In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off any excess to ensure an even coating.
- Cook the chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 4 to 5 minutes on each side until they are golden brown and cooked through. Transfer the cooked chicken to a plate and cover to keep warm.
- Prepare the sauce: Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet. Stir in the minced garlic and cook for about 30 seconds, until fragrant. Pour in the white wine or chicken broth, scraping up any browned bits from the bottom of the skillet.
- Simmer the sauce: Add the low-sodium chicken broth, fresh lemon juice, and drained capers to the skillet. Bring the mixture to a simmer and cook for 4 to 5 minutes, allowing the sauce to slightly reduce and thicken.
- Finish the dish: Return the chicken breasts to the skillet, spoon the sauce over them, and simmer for an additional 2 to 3 minutes to meld the flavors and reheat the chicken. Remove from heat when done.
- Garnish and serve: Sprinkle the chopped fresh parsley over the chicken and garnish with lemon slices if desired. Serve immediately for best flavor.
Notes
- Serve the chicken piccata over angel hair pasta, mashed potatoes, or steamed vegetables to complement the tangy lemon sauce.
- For a gluten-free variation, substitute the all-purpose flour with a gluten-free flour blend for dredging.
- Use low-sodium chicken broth to better control the salt content in the dish.
- White wine can be replaced with additional chicken broth if preferred or to avoid alcohol.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
