Ingredients
• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 1/2 cup dry white wine
• 1 cup chicken broth
• 3 tablespoons freshly squeezed lemon juice (about 1 large lemon)
• 2 tablespoons capers, drained and rinsed
• 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Dredge the Chicken: Place the pounded chicken breasts in a shallow dish and season both sides with salt and pepper. Dredge the chicken in the all-purpose flour, shaking off any excess.
- Sear the Chicken: In a large skillet, melt 2 tablespoons of the butter with the olive oil over medium-high heat. Working in batches if necessary, add the floured chicken breasts and cook for 3-4 minutes per side, or until golden brown. Transfer the seared chicken to a plate and set aside.
- Prepare the Sauce: In the same skillet, add the remaining 1 tablespoon of butter and the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the wine to simmer for 2-3 minutes, or until slightly reduced. Then, add the chicken broth, lemon juice, and capers. Bring the sauce to a gentle simmer and let it cook for 2-3 minutes, or until slightly thickened.
- Finish the Dish: Return the seared chicken breasts to the skillet, nestling them in the sauce. Simmer for 5-7 minutes, or until the chicken is cooked through and the sauce has thickened to a velvety consistency.
- Serve and Enjoy: Transfer the Chicken Piccata to a serving platter and garnish with the chopped fresh parsley. Serve immediately, spooning the lemon-caper sauce over the top of the chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: 30-Minute, Flavorful Chicken Piccata Recipe