Chicken Piccata, Classic Italian Recipe

Ingredients

• 4 pieces Chicken Breast (skinless, boneless)
• 1/4 cup All-Purpose Flour (for dredging, lightly coated)
• 2 tablespoons Unsalted Butter (cut into small pieces)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 3/4 cup Chicken Broth (low‑sodium)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1/4 cup Capers (rinsed and drained)
• to taste Salt (preferably kosher)
• to taste Black Pepper (freshly ground)

Instructions

1. Season the chicken

   Pat the chicken breasts dry, then season both sides generously with salt and freshly ground black pepper.

   Time: PT2M

2. Dredge in flour

   Place the flour in a shallow dish and lightly coat each breast, shaking off any excess.

   Time: PT2M

3. Heat butter‑oil mixture

   Add the butter and olive oil to the skillet over medium‑high heat until the butter foams and the mixture is shimmering.

   Time: PT2M

   Temperature: medium‑high

4. Sear the chicken

   Place the chicken breasts in the hot pan. Cook 3–4 minutes per side until a golden crust forms, then transfer to a plate.

   Time: PT8M

   Temperature: medium‑high

5. Deglaze with broth

   Add the chicken broth to the pan, scraping the browned bits from the bottom with a wooden spoon.

   Time: PT2M

   Temperature: medium‑high

6. Add lemon and capers

   Stir in the fresh lemon juice and the rinsed capers.

   Time: PT1M

   Temperature: medium‑high

7. Reduce the sauce

   Let the sauce simmer, stirring occasionally, until it thickens slightly, about 3–4 minutes.

   Time: PT4M

   Temperature: medium‑high

8. Finish cooking the chicken

   Return the chicken to the pan and simmer for 2–3 minutes, allowing the meat to finish cooking and absorb the sauce.

   Time: PT3M

   Temperature: medium‑high

9. Plate and serve

   Transfer the chicken to serving plates and spoon the lemon‑caper sauce over each piece. Serve with pasta, rice, or crusty bread.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

35g

Carbohydrates

8g

Fat

24g

Fiber

1g