Description
A classic Italian-American dish that brings together the tangy brightness of lemon, savory chicken, and briny capers, all in under 30 minutes.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1/2 cup fresh lemon juice
- 1 cup chicken broth
- 1/4 cup capers, drained
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the chicken: Season chicken breasts with salt and pepper on both sides.
- Dredge the chicken: Coat seasoned chicken breasts in flour, shaking off excess.
- Heat the skillet: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- Cook the chicken: Add dredged chicken breasts to the skillet and cook for 3-4 minutes on each side until golden brown. Remove and set aside.
- Make the sauce: In the same skillet, combine lemon juice, chicken broth, and capers. Bring to a boil.
- Let it simmer: Reduce heat to low and simmer for about 5 minutes.
- Finish the sauce: Stir in remaining 2 tablespoons of butter until melted.
- Combine chicken and sauce: Return chicken to skillet, spoon sauce over it and let it sit for a minute.
- Garnish and serve: Sprinkle with chopped parsley before serving.
Notes
For a lighter version, adjust the amount of butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Chicken Piccata, Italian Chicken, Quick Dinner, Lemon Sauce