Chicken Piccata Lemon Capers (Printable)

Tender chicken breasts cooked in a zesty lemon and caper sauce, perfect for a quick meal.

# What You'll Need:

→ Chicken

01 - 2 large boneless skinless chicken breasts halved horizontally (about 1 lb)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1/2 cup all-purpose flour

→ For Sautéing

05 - 3 tablespoons olive oil
06 - 2 tablespoons unsalted butter (use dairy-free substitute if needed)

→ Sauce

07 - 1/2 cup dry white wine or low-sodium chicken broth
08 - 1/4 cup fresh lemon juice (about 2 lemons)
09 - 1/4 cup capers rinsed and drained
10 - 1/3 cup low-sodium chicken broth
11 - 2 tablespoons unsalted butter (use dairy-free substitute if needed)
12 - 2 tablespoons chopped fresh parsley

# Step-by-step:

01 - Place chicken breast halves between two sheets of plastic wrap and pound to 1/2-inch thickness. Season both sides with salt and pepper.
02 - Dredge chicken in flour, shaking off excess.
03 - Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
04 - Add chicken and cook 3-4 minutes per side, until golden and just cooked through. Transfer to a plate and tent with foil.
05 - Pour off excess fat from skillet. Add wine (or broth), scraping up browned bits, and simmer for 2 minutes.
06 - Add lemon juice, capers, and 1/3 cup broth. Simmer for 3 minutes.
07 - Return chicken to skillet and simmer in sauce for 2 minutes, turning once.
08 - Remove from heat. Stir in remaining 2 tablespoons butter and parsley.
09 - Serve chicken with sauce spooned over the top.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like you simmered it all afternoon
  • Everything cooks in one pan which means less cleanup and more flavor from those browned bits
  • The bright lemon flavor cuts through rich chicken while capers add little bursts of salty brightness
02 -
  • Pounding the chicken evenly is the difference between tender, juicy pieces and dried-out edges
  • Do not rush the deglazing step, those browned bits on the bottom of the pan contain half the flavor
  • The final butter must be stirred in off-heat or it might separate and lose that velvety texture
03 -
  • Rinse capers thoroughly unless you love salt, and even then, taste as you go
  • Keep the chicken warm in a low oven if your sauce takes longer than expected
  • A dry, crisp white wine like Sauvignon Blanc or Pinot Grigio complements the brightness perfectly

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