Chicken Piccata Capers Lemon (Print)

Golden chicken breasts finished in a bright lemon butter sauce with capers and fresh parsley.

# Ingredient List:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - Kosher salt, to taste
03 - Freshly ground black pepper, to taste
04 - ½ cup all-purpose flour

→ Sautéing

05 - 2 tablespoons olive oil
06 - 2 tablespoons unsalted butter

→ Sauce

07 - ⅓ cup dry white wine or chicken broth
08 - ½ cup low-sodium chicken broth
09 - ¼ cup fresh lemon juice (about 2 lemons)
10 - 2 tablespoons capers, drained and rinsed
11 - 2 tablespoons cold unsalted butter, cut into pieces
12 - 2 tablespoons fresh parsley, chopped

→ Optional Garnish

13 - Lemon slices

# How-To Steps:

01 - Slice each chicken breast horizontally to create four thin cutlets. Place between two sheets of plastic wrap and gently pound to an even thickness of ½ inch. Season both sides with kosher salt and freshly ground black pepper.
02 - Coat the chicken cutlets evenly with all-purpose flour, shaking off any excess.
03 - Heat olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add the chicken cutlets and cook for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a plate and tent loosely with foil.
04 - Pour dry white wine into the skillet, scraping up any browned bits with a spatula. Simmer for 1 minute, then add chicken broth, fresh lemon juice, and capers. Continue to simmer for 2 to 3 minutes until the sauce slightly reduces.
05 - Reduce heat to low and whisk in cold unsalted butter pieces until the sauce becomes glossy. Return chicken cutlets to the skillet, spoon the sauce over them, and simmer for 1 to 2 minutes to reheat thoroughly.
06 - Plate the chicken cutlets topped with sauce and sprinkle with chopped fresh parsley. Garnish optionally with lemon slices and serve immediately.

# Expert Suggestions:

01 -
  • It's elegant enough to impress guests but takes less time than ordering takeout.
  • The sauce comes together right in the same pan—no dishes, just pure golden flavor.
  • Every ingredient earns its place; there's nothing superfluous or fussy about it.
02 -
  • Don't overcook the chicken—it keeps cooking as the sauce heats it through at the end, and dried-out chicken is the enemy of this dish.
  • The sauce will look thin until you add the butter; that's when the magic happens and it becomes something glossy and luxurious.
  • If your sauce breaks or looks separated, remove the pan from heat and whisk in a splash of cold water or broth to bring it back together.
03 -
  • Keep the heat medium-high but watch for smoke; the flour and butter brown quickly and burning ruins the whole beginning.
  • Save pasta water or vegetable cooking liquid to thin the sauce at the end if it reduces too much—a tablespoon or two keeps it flowing beautifully.

Go Back