Go Back

Lemon Chicken Piccata

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts pounded to 1/2-inch thickness
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil
  • 4 tablespoons unsalted butter divided
  • 1 cup chicken broth
  • 1/3 cup fresh lemon juice about 2 lemons
  • 1/4 cup capers drained
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Mix flour, salt, and pepper in a shallow dish. Dredge each chicken breast in the flour mixture, shaking off excess.
  2. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Cook chicken for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate.
  3. Add chicken broth and lemon juice to the skillet, scraping up any browned bits from the bottom. Bring to a boil and let simmer for 3-4 minutes until reduced by half.
  4. Stir in capers and remaining 2 tablespoons butter, swirling the pan until the butter melts and the sauce is glossy.
  5. Return chicken to the skillet, spoon sauce over the top, and simmer for 1-2 minutes. Garnish with fresh parsley before serving.