How to Make Lemony Chicken Piccata

Ingredients

• 4 pieces Boneless Skinless Chicken Breast (6‑8 oz each; cut into 3 even cutlets per breast and pounded to 1/2 inch thickness)
• 2 teaspoons Kosher Salt (Season chicken and help retain moisture)
• 0.5 teaspoon Freshly Ground Black Pepper (Season chicken)
• 0.25 cup All-Purpose Flour (Light coating for the cutlets; pat off excess)
• 4 tablespoons Vegetable Oil (For pan‑searing the chicken and for the sauce base)
• 1 whole Lemon (Zested, juiced, and thinly sliced (including zest, juice, and pith))
• 1 medium Shallot (Minced for the sauce)
• 1 clove Garlic (Minced)
• 1 cup Chicken Broth (Low‑sodium preferred)
• 3 tablespoons Fresh Lemon Juice (In addition to the juice from the whole lemon)
• 3 tablespoons Unsalted Butter (Whisked in off the heat to finish the sauce)
• 2 tablespoons Capers (Rinsed and drained)
• 1 tablespoon Fresh Parsley (Chopped; adds brightness)

Instructions

1. Trim and Pound Chicken

   Slice each chicken breast horizontally to make two halves, then cut the thinner half into a cutlet. Cut the thicker half in half horizontally to create a second cutlet. Pound each cutlet with a meat mallet to an even 1/2‑inch thickness.

   Time: PT5M

2. Season Chicken

   Sprinkle the cutlets evenly with 2 tsp kosher salt and ½ tsp freshly ground black pepper. Let them rest at room temperature for 15 minutes so the salt can penetrate the meat.

   Time: PT15M

3. Dredge in Flour

   Place ¼ cup all‑purpose flour in a shallow dish. Lightly coat each cutlet, shaking off any excess flour. Pat the surface gently with your hand to remove clumps.

   Time: PT3M

4. First Batch – Pan‑Sear

   Heat 2 tbsp vegetable oil in a 12‑inch skillet over medium‑high heat until shimmering. Add half of the cutlets, laying them away from you. Cook 2‑3 minutes per side until golden brown.

   Time: PT6M

   Temperature: Medium‑high

5. Second Batch – Pan‑Sear

   Remove the first batch and set aside. Add another 2 tbsp oil if needed, then cook the remaining cutlets the same way, 2‑3 minutes per side.

   Time: PT6M

   Temperature: Medium‑high

6. Prepare Lemon Slices

   While the chicken cooks, halve the lemon, remove seeds, and thinly slice the whole half (including zest, pith, and flesh). Set the slices aside in a small bowl.

   Time: PT3M

7. Build the Sauce Base

   In the same skillet, add 1 tsp vegetable oil. Sauté the minced shallot until softened (about 2 minutes). Add the minced garlic and cook 1 minute more. Pour in 1 cup chicken broth, 3 tbsp fresh lemon juice, and the lemon slices. Bring to a gentle simmer.

   Time: PT5M

   Temperature: Medium

8. Finish Cooking Cutlets in Sauce

   Return all chicken cutlets to the skillet, spooning some sauce over them. Simmer gently for 4 minutes until the sauce thickens and the chicken is fully cooked through.

   Time: PT4M

   Temperature: Low

9. Enrich the Sauce

   Remove the cutlets to a serving platter. Turn off the heat. Whisk in 3 tbsp unsalted butter until fully emulsified. Stir in 2 tbsp capers, 1 tbsp chopped parsley, and a pinch of salt to taste.

   Time: PT3M

10. Plate and Serve

    Arrange the chicken cutlets on the platter and spoon the lemon‑caper sauce, including the lemon slices, over each piece. Garnish with a little extra parsley if desired.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

8 g

Fat

20 g

Fiber

1 g