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Chicken Piccata with Lemon Sauce – A Bright, Savory Classic

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Chicken Piccata with Lemon Sauce is a vibrant, tangy dish featuring golden pan-fried chicken cutlets simmered in a lemony butter sauce with capers and parsley.

Ingredients

Scale

  • 2 large boneless skinless chicken breasts

  • 1/2 cup all-purpose flour

  • Salt and pepper to taste

  • 2 tablespoons olive oil

  • 3 tablespoons unsalted butter

  • 1/2 cup dry white wine

  • 3/4 cup low-sodium chicken broth

  • 1/4 cup fresh lemon juice (about 2 lemons)

  • 2 tablespoons capers, rinsed

  • 2 tablespoons chopped fresh parsley

  • Lemon slices for garnish (optional)

Instructions

  • Slice chicken breasts horizontally and pound to 1/2-inch thick cutlets.

  • Season with salt and pepper, then dredge lightly in flour.

  • Heat olive oil in a large skillet and pan-fry chicken until golden and cooked through, about 3–4 minutes per side.

  • Remove chicken and deglaze pan with white wine, scraping browned bits.

  • Add chicken broth, lemon juice, and capers. Simmer for 5 minutes.

  • Stir in butter to finish the sauce.

  • Return chicken to skillet and simmer 2 minutes to warm through.

  • Garnish with parsley and lemon slices. Serve hot.

Notes

For gluten-free, use rice flour. Use chicken thighs for a juicier variation. Store leftovers in the fridge for up to 3 days.

Find it online: https://dishloomz.com/chicken-piccata-with-lemon-sauce-a-bright-savory-classic/