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Chicken Piccata

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A classic Chicken Piccata with tender pan-seared chicken cutlets in a bright lemon-butter sauce with capers, delivering a perfect balance of savory and citrus flavors.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Pan Fry
  • Cuisine: Italian
  • Diet: Halal

Ingredients

  • 4 chicken cutlets (about 500 g)
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • 1/2 cup white wine
  • 3 tablespoons capers, drained
  • 2 tablespoons fresh parsley, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Season the chicken cutlets with salt and black pepper on both sides.
  2. Lightly dredge each cutlet in flour, shaking off excess.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Cook the chicken for 3–4 minutes per side until golden and cooked through, then remove and set aside.
  5. In the same skillet, add white wine and lemon juice, scraping up any browned bits.
  6. Simmer for 2–3 minutes until slightly reduced.
  7. Stir in capers and butter, allowing the butter to melt into a smooth sauce.
  8. Return the chicken to the skillet and spoon the sauce over it.
  9. Cook for an additional 2 minutes to combine flavors.
  10. Garnish with chopped parsley and serve immediately.

Notes

  • Substitute white wine with chicken broth for a non-alcoholic version.
  • Add garlic or shallots for deeper flavor.
  • For a creamier sauce, stir in a splash of cream.
  • Use turkey or veal as an alternative to chicken.
  • Serve with pasta, rice, or vegetables.
  • Store leftovers in the refrigerator for up to 3 days and reheat gently.

Nutrition

Find it online: https://savorymomskitchen.com/chicken-piccata/