Chicken Piccata
A delicious Italian dish featuring tender chicken in a bright lemony sauce, perfect for a quick weeknight dinner.
Ingredients
Chicken and Coating
- 1.5 pounds boneless, skinless chicken breasts, cut into 1/2-inch thick cutlets
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Cooking Ingredients
- 6 tablespoons unsalted butter
- 1/4 cup olive oil
- 1/2 cup dry white wine
- 1/4 cup chicken broth
- 2 tablespoons lemon juice
- 1/4 cup capers, drained
- 2 tablespoons chopped fresh parsley
Serving Suggestions
- Lemon wedges, for serving
Instructions
Prepare the Chicken
- Mix the flour, salt, black pepper, and garlic powder in a shallow dish. Dredge each chicken cutlet in the flour mixture to coat fully.
Cook the Chicken
- Heat butter and olive oil in a large skillet over medium-high heat. Add the cutlets and cook for 3-4 minutes on each side until golden and cooked through. Set aside.
Make the Sauce
- Lower the heat to medium and add the remaining butter. When it melts, pour in the white wine, scraping up browned bits. Stir in the chicken broth and lemon juice, simmer for 2-3 minutes. Add capers and parsley. Return chicken to skillet and coat with sauce. Serve with lemon wedges.
Notes
Store Chicken Piccata in the fridge for 3-4 days or freeze it for up to 3 months. To reheat, use an air fryer or oven at 350°F for about 10 minutes.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 24gSaturated Fat: 10gSodium: 800mgSugar: 1g
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