Chicken Piccata
Delightful chicken cutlets in a zingy lemon caper sauce, perfect for weeknights or impressing guests.
Ingredients
Main Ingredients
- 4 cutlets 4 chicken cutlets juicy and tender
- 1/2 cup 1/2 cup all-purpose flour for a light and crispy coating
- Salt and pepper to taste enhancing every taste
- 2 tablespoons 2 tablespoons olive oil to create a beautiful sear
- 4 tablespoons 4 tablespoons butter rich and creamy
- 1/2 cup 1/2 cup chicken broth adding depth to the sauce
- 1/4 cup 1/4 cup fresh lemon juice zesty and refreshing
- 2 tablespoons 2 tablespoons capers for a delightful briny kick
- Chopped parsley for garnish vibrant and fresh
- Pasta of choice (for serving) a comforting base that balances the dish perfectly
Instructions
Preparation
- Season the chicken cutlets generously with salt and pepper.
- Dredge each cutlet in flour, ensuring to shake off any excess.
Cooking
- In a large skillet, heat olive oil over medium-high heat. Add chicken cutlets carefully to avoid splattering.
- Sear the cutlets for about 3-4 minutes on each side until they are golden brown. Remove from the pan and keep warm.
- In the same skillet, add butter and let it melt. Add chicken broth and fresh lemon juice, scraping up browned bits from the bottom.
- Stir in the capers and return chicken cutlets to the skillet, warming them in the sauce for another 2-3 minutes.
Serving
- Plate chicken cutlets over a bed of pasta, drizzling with sauce and garnishing with parsley.
Notes
Ensure chicken is pounded to an even thickness for uniform cooking. Use fresh ingredients for the best flavor. Can substitute for healthier alternatives like skinless chicken breasts or gluten-free flour.