Print

Chicken Piccata

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A heartwarming Italian dish featuring seared chicken breasts in a tangy lemon and caper sauce.

Ingredients

Scale
  • 4 pieces boneless, skinless chicken breasts (around 6 ounces each)
  • Salt and pepper, to taste
  • 1/2 cup all-purpose flour, for dredging
  • 4 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 1 cup chicken broth (make sure it’s halal)
  • 1/4 cup capers, rinsed and drained
  • Fresh parsley, chopped for garnish (to taste)

Instructions

  1. Prepare the chicken: Pat the chicken breasts dry with paper towels, season with salt and pepper.
  2. Dredge the chicken: Spread out the flour in a shallow dish and dredge each chicken breast, shaking off excess flour.
  3. Sauté the chicken: In a large skillet, heat olive oil and 2 tablespoons of butter, then cook the chicken for about 3 to 4 minutes on each side until golden brown.
  4. Make the sauce: In the same skillet, reduce heat and add lemon juice, chicken broth, and capers, scraping up brown bits. Simmer for about 5 minutes.
  5. Finalize the sauce: Return the chicken to the skillet, adding remaining butter and simmer for another minute.
  6. Garnish and serve: Transfer chicken to platters, drizzle with sauce, and sprinkle with parsley.

Notes

Pairs well with mashed potatoes, jasmine rice, or a simple salad. Store leftovers in the fridge for up to 3 days.

Nutrition

Find it online: https://recypez.com/chicken-piccata-2/

Scroll to Top