Chicken Piccata with Lemon Caper Sauce
This Chicken Piccata recipe is made with golden Parmesan-crusted cutlets and a buttery white wine caper sauce. It’s perfectly bright and savory.
Servings: 4 servings
Calories: 385kcal
Cost: $12
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts cut in half, langthwise
- Salt and pepper
- ½ cup all-purpose flour
- ¼ cup finely grated Parmesan cheese
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 2-3 tablespoons olive oil for cooking
For the Lemon Caper Sauce
- 2 garlic cloves finely chopped
- ½ cup dry white wine
- 1 cup chicken stock
- 1 lemon juiced
- 1 lemon thinly sliced
- 4 tablespoons unsalted butter
- ¼ cup capers drained
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the chicken. Slice the chicken breasts lengthwise into 4–6 thinner pieces. Place between plastic wrap and pound to about ¼-inch thickness.
- Make the dredge. In a shallow bowl, mix the flour, salt and pepper, Parmesan, oregano, and garlic powder.
- Dredge the chicken. Coat each chicken cutlet in the seasoned flour, shaking off any excess.
- Sear. Heat a large skillet over medium heat and add olive oil. Cook the chicken in batches for about 3–4 minutes per side, until golden and cooked through. Transfer to a plate and set aside.
- Build the sauce. In the same skillet, add more oil if needed and sauté the garlic for 30–60 seconds until fragrant.
- Deglaze. Pour in the white wine and chicken stock, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes to reduce slightly.
- Add lemon. Stir in the lemon juice and sliced lemons. Let the sauce simmer another 2–3 minutes.
- Finish the sauce. Reduce heat to low and whisk in 2–4 tablespoons butter until glossy. Stir in capers and chopped parsley. Taste and adjust seasoning.
- Finish the dish. Return the chicken to the pan and spoon the sauce over the cutlets. Alternatively, place the chicken on a platter and pour the sauce over the top.
Notes
- Pat the chicken dry before dredging.
- Pound cutlets evenly for even cooking.
- Lightly coat in seasoned flour, then shake off excess.
- Add cold butter at the end for a glossy sauce.
- Taste before salting (capers + Parmesan add salt).
Nutrition
Calories: 385kcal | Carbohydrates: 24g | Protein: 19g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 562mg | Potassium: 455mg | Fiber: 3g | Sugar: 3g | Vitamin A: 634IU | Vitamin C: 33mg | Calcium: 133mg | Iron: 2mg