Description

Enjoy the delightful Chicken Piccata with Lemon Caper Sauce, a dish that features tender chicken cutlets seared to perfection and coated in a tangy, buttery lemon sauce. Quick to prepare and bursting with flavor, it’s an ideal choice for a weeknight meal or special occasion.

Ingredients

Scale

2 boneless, skinless chicken breasts cut in half lengthwise
Salt and pepper
½ cup all-purpose flour
¼ cup finely grated parmesan cheese
1 tablespoon dried oregano
1 tablespoon garlic powder
2-3 tablespoons olive oil for cooking
2 garlic cloves finely chopped
½ cup dry white wine
1 cup chicken stock
1 lemon juiced
1 lemon thinly sliced
4 tablespoons unsalted butter
¼ cup capers drained
Salt and pepper to taste
2 tablespoons chopped fresh parsley

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Instructions

Slice the chicken breasts lengthwise into 4–6 thinner pieces. Place between plastic wrap and pound to about ¼-inch thickness.
In a shallow bowl, combine flour, salt, and pepper, along with Parmesan, oregano, and garlic powder.
Coat each chicken cutlet in the seasoned flour, shaking off any excess.
Heat olive oil in a large skillet over medium heat. Cook chicken in batches for about 3–4 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.
In the same skillet, add more oil if necessary and sauté the garlic for 30–60 seconds until fragrant.
Pour in the white wine and chicken stock, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes to reduce slightly.
Stir in lemon juice and sliced lemons. Let the sauce simmer for another 2–3 minutes.
Reduce the heat to low and whisk in 2–4 tablespoons of butter until the sauce is glossy. Stir in capers and chopped parsley. Adjust seasoning as necessary.
Return the chicken to the pan, spooning the sauce over the cutlets, or place the chicken on a platter and pour the sauce over the top.

Notes

For added flavor, consider marinating the chicken in lemon juice and garlic for an hour before cooking.
Serve with pasta or a fresh salad for a complete meal.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 440
Sugar: 1g
Sodium: 620mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 43g
Cholesterol: 130mg