Chicken Piccata with Lemon Caper Sauce
Tender pan-seared chicken in a buttery lemon-caper sauce, served over pasta.
Ingredients
- 2 large chicken breasts sliced into thin cutlets
- Salt and black pepper to taste
- ½ cup all-purpose flour for dredging
- 2 tablespoons olive oil
- 3 tablespoons butter divided
- 2 cloves garlic minced
- ½ cup dry white wine
- ¾ cup chicken broth
- ¼ cup fresh lemon juice
- 2 tablespoons capers drained
- 1 tablespoon lemon zest
- 2 tablespoons chopped fresh parsley
For serving:
- 8 ounces pasta cooked
- Extra parsley and black pepper for garnish
- Parmesan cheese optional
Instructions
- Slice each chicken breast horizontally into thin cutlets. Season both sides with salt and pepper, then dredge lightly in flour and shake off the excess.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken for 3–4 minutes per side, until golden and cooked through to 165°F. Transfer to a plate.
- Reduce the heat to medium. Add the garlic and cook for about 30 seconds, stirring. Pour in the wine, scraping the browned bits from the skillet, and simmer 2–3 minutes.
- Add the chicken broth, lemon juice, capers, and lemon zest. Simmer for about 3 minutes, then whisk in the remaining 2 tablespoons butter until the sauce is glossy.
- Return the chicken to the skillet and spoon sauce over it. Simmer 1–2 minutes to warm through. Sprinkle with parsley.
- Serve the chicken and sauce over cooked pasta. Finish with extra parsley, black pepper, and Parmesan if desired.
