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15) Chicken Piccata with Capers

Bright, a little salty, with lemon and capers in every bite. This one looks impressive enough for guests but cooks in about 15 minutes on a Tuesday. The thin cutlets are key — they cook fast and stay tender, and the pan sauce comes together quickly once the chicken is out.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 boneless skinless chicken breasts
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • ½ cup chicken broth
  • ¼ cup fresh lemon juice
  • 2 tablespoons capers drained
  • 2 tablespoons chopped fresh parsley optional

Method
 

  1. Slice each chicken breast in half lengthwise to make four thin pieces.
  2. Sprinkle both sides with salt and pepper.
  3. Place the flour on a plate and coat each piece of chicken lightly. Shake off extra flour.
  4. Heat olive oil and 1 tablespoon butter in a large skillet over medium heat.
  5. Cook the chicken for 3–4 minutes per side until golden and cooked through. Remove it to a plate.
  6. Pour chicken broth and lemon juice into the pan. Scrape the bottom with a spoon.
  7. Stir in capers and the last tablespoon of butter. Let the sauce simmer for 2–3 minutes.
  8. Return the chicken to the pan and spoon sauce over the top. Sprinkle with parsley.