Chicken Piccata with Capers (Print Version)

Tender chicken breasts cooked in a bright, lemony caper sauce with fresh herbs and butter.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts, halved horizontally (about 1 lb)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1/2 cup all-purpose flour

→ For Sautéing

05 - 3 tablespoons olive oil
06 - 2 tablespoons unsalted butter (use dairy-free substitute if needed)

→ Sauce

07 - 1/2 cup dry white wine or low-sodium chicken broth
08 - 1/4 cup fresh lemon juice (about 2 lemons)
09 - 1/4 cup capers, rinsed and drained
10 - 1/3 cup low-sodium chicken broth
11 - 2 tablespoons unsalted butter (use dairy-free substitute if needed)
12 - 2 tablespoons chopped fresh parsley

# How-To Steps:

01 - Place chicken breast halves between two sheets of plastic wrap and pound to 1/2-inch thickness. Season both sides with salt and pepper.
02 - Dredge chicken in flour, shaking off excess.
03 - Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
04 - Add chicken and cook 3-4 minutes per side, until golden and just cooked through. Transfer to a plate and tent with foil.
05 - Pour off excess fat from skillet. Add wine (or broth), scraping up browned bits, and simmer for 2 minutes.
06 - Add lemon juice, capers, and 1/3 cup broth. Simmer for 3 minutes.
07 - Return chicken to skillet and simmer in sauce for 2 minutes, turning once.
08 - Remove from heat. Stir in remaining 2 tablespoons butter and parsley. Serve chicken with sauce spooned over the top.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like something from a nice Italian restaurant
  • Perfect for weeknight dinners but elegant enough for dinner guests
  • The bright lemon flavor works in every season and never feels heavy
02 -
  • Dont skip pounding the chicken thin or it will cook unevenly and feel tough instead of tender
  • Let the chicken get properly golden before flipping, that color equals flavor
  • The final butter must be added off heat or it will separate and lose its silky texture
03 -
  • Rinse your capers thoroughly or the sauce will be overwhelmingly salty
  • Have all ingredients measured before you start cooking, the sauce comes together fast
  • Use a stainless steel pan instead of nonstick to get better browning on the chicken

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