Description
A classic Italian-American dish featuring tender chicken breasts in a tangy lemon-caper sauce.
Ingredients
- boneless, skinless chicken breasts – 4 (about 1.5 lbs or 680 g)
- salt – to taste
- black pepper – to taste
- all-purpose flour – 1/2 cup (for dredging)
- olive oil – 2 tablespoons
- unsalted butter – 4 tablespoons
- fresh lemon juice – 1/2 cup (about 2-3 lemons)
- garlic – 2 cloves, minced
- chicken broth – 1 cup
- capers – 2 tablespoons, rinsed and drained
- fresh parsley – 2 tablespoons, chopped (for garnish)
Instructions
- Prepare the chicken: Place the chicken breasts between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them to an even thickness of about 1/2 inch. Season both sides with salt and black pepper.
- Dredge the chicken: Spread the flour on a plate. Dredge each chicken breast in the flour, shaking off any excess.
- Cook the chicken: In a large skillet over medium-high heat, heat the olive oil and 2 tablespoons of butter. Once hot, add the chicken breasts and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Make the sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
- Add capers and finish the sauce: Stir in the capers and let the sauce simmer for about 3-4 minutes until slightly reduced. Add the remaining 2 tablespoons of butter to the sauce, stirring until melted and combined.
- Return the chicken: Place the cooked chicken breasts back into the skillet, spooning the sauce over them. Cook for an additional 2 minutes to heat through.
- Serve: Transfer the chicken to serving plates, spooning the lemon-caper sauce over the top. Garnish with freshly chopped parsley. Serve immediately with your choice of sides, such as pasta, rice, or a fresh salad.
Notes
- For an extra burst of flavor, consider adding a splash of white wine to the sauce after sautéing the garlic.
- Ensure the chicken is cooked to an internal temperature of 165°F (75°C) for safety.
- This dish pairs wonderfully with a crisp white wine, such as Sauvignon Blanc.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg
Keywords: Lemon Chicken Piccata, Italian chicken, lemon caper sauce