Date Night Chicken Piccata (Printable)

Tender chicken breasts cooked in lemon-butter sauce with capers and fresh parsley.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 1/3 cup all-purpose flour for dredging

→ For Sautéing

04 - 2 tablespoons olive oil
05 - 2 tablespoons unsalted butter, plus more for finishing

→ Sauce

06 - 1/3 cup dry white wine or low-sodium chicken broth
07 - 1/2 cup low-sodium chicken broth
08 - 1/4 cup freshly squeezed lemon juice from 1 large lemon
09 - 2 tablespoons capers, drained
10 - 2 tablespoons chopped fresh parsley

→ Garnish

11 - Lemon slices
12 - Extra fresh parsley

# How To Make:

01 - Place chicken breasts between two sheets of plastic wrap. Pound to an even 1/2-inch thickness using a meat mallet or rolling pin.
02 - Season both sides of each chicken breast with salt and pepper. Dredge lightly in flour, shaking off any excess.
03 - In a large skillet over medium-high heat, heat olive oil and 2 tablespoons butter until sizzling and fragrant.
04 - Add chicken to the hot skillet. Sauté for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a plate and tent loosely with foil to keep warm.
05 - Pour white wine into the same skillet, scraping up browned bits from the bottom with a wooden spoon. Simmer for 1 to 2 minutes until slightly reduced.
06 - Stir in chicken broth, lemon juice, and capers. Simmer for 2 to 3 minutes until sauce thickens slightly.
07 - Return chicken to the skillet and spoon sauce over the top. Simmer for 2 minutes to warm through. Remove from heat and swirl in 1 tablespoon cold butter for richness. Sprinkle with fresh parsley.
08 - Serve immediately, garnished with lemon slices and additional parsley if desired.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like you spent all day simmering it.
  • That tangy lemon butter sauce makes everything it touches taste luxurious.
  • Pounded chicken cooks evenly and stays impossibly tender every single time.
02 -
  • Cold butter is the secret to that restaurant quality glossy finish and it emulsifies better when whisked in off the heat.
  • Dont skip dredging the chicken in flour because that light coating is what helps your beautiful sauce cling to every bite.
  • White wine can be swapped for more broth but if you use wine, choose something you would actually enjoy drinking.
03 -
  • Pound your chicken between two sheets of plastic wrap to prevent tearing and keep your workspace clean.
  • Use a stainless steel pan instead of nonstick if you want those browned bits that build incredible sauce flavor.

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