Chicken Piccata with Lemon Sauce
Four thin chicken cutlets with a bright lemon-caper sauce, finished with butter and parsley. A thermometer determines doneness.
Ingredients
Chicken and sauce
- 4 pieces boneless skinless chicken breast cutlets About ½ inch thick; approximately 1½–2 pounds total
- to taste salt and black pepper
- ½ cup all-purpose flour For dredging only; discard surplus after raw chicken contact
- 3 tablespoons olive oil
- 3 tablespoons butter Divided: 1 tablespoon browning, 2 tablespoons finishing
- ½ cup fresh lemon juice Strained
- 1 cup chicken broth
- ¼ cup capers Drained
- 2 tablespoons chopped fresh parsley Optional garnish
Instructions
- Prepare four boneless, skinless breast cutlets, about ½ inch thick and 1½–2 pounds total. Season to taste, coat lightly with flour, and shake away the surplus.
- In a wide skillet, heat the olive oil with the first tablespoon of butter over medium to medium-high heat. Sear cutlets roughly 3–4 minutes per side, using two batches if they cannot lie flat without overlap.
- Place browned cutlets on a plate. Pour broth and lemon juice into the skillet, add drained capers, and loosen golden pan residue with a spoon. Bring to a gentle simmer.
- Return all cutlets and their plate juices to the pan. Simmer about 3–7 minutes, checking early, until every thickest center measures 165°F; extend cooking for thicker pieces.
- Remove from the heat and stir in the remaining 2 tablespoons butter. Divide chicken and sauce between four plates and finish with optional parsley.
Notes
Use four approximately ½-inch-thick cutlets. Butter is divided 1 tablespoon for browning and 2 tablespoons for finishing. The 40-minute estimate allows skillet batches; actual time depends on thickness. Discard used dredging flour. Poultry must reach 165°F.