Quick Chicken Piccata with Lemon Caper Sauce
A simple and fast chicken dish featuring a lemon-butter sauce and capers, perfect for a busy weeknight.
Recipe Details
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 min
- Servings: 6
Full Ingredient List
- 2 pounds boneless, skinless chicken breasts, butterflied to create thinner pieces
- 1 cup flour for dredging
- 10 tablespoons unsalted butter
- 4 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped
- 1 tablespoon minced garlic from 4-6 cloves
- 1 ½ cups chicken stock
- 1 teaspoon lemon zest from 1 lemon, plus more to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons capers, drained
- Fresh parsley, chopped, optional
- ½ teaspoon freshly cracked black pepper
- 1 ¾ teaspoons sea salt
Main Dish
Tools and Equipment
- skillet
- bowl for dredging
- sharp knife
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 2 pounds | boneless, skinless chicken breasts | butterflied to create thinner pieces | |
| 1 cup | flour | for dredging | |
| 10 tablespoons | unsalted butter | ||
| 4 tablespoons | extra-virgin olive oil | ||
| 1 | shallot | finely chopped | |
| 1 tablespoon | minced garlic | from 4-6 cloves | |
| 1 ½ cups | chicken stock | ||
| 1 teaspoon | lemon zest | from 1 lemon, plus more to taste | |
| 1 tablespoon | fresh lemon juice | ||
| 2 tablespoons | capers | drained | |
| optional | fresh parsley | chopped | |
| ½ teaspoon | black pepper | freshly cracked | |
| 1 ¾ teaspoons | sea salt |
Instructions
- Step 1: Season the chicken with the pepper and 1½ teaspoons of salt. Place flour in a shallow bowl and dredge chicken pieces, shaking off excess. (Tips: Discard the flour after dredging.)
- Step 2: Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet over medium-high heat. Cook half of the chicken until golden brown and cooked through, about 2-3 minutes per side. Repeat with remaining chicken, adding more butter and oil as needed. Transfer cooked chicken to a serving platter. (Tips: Ensure pan is not overcrowded for even cooking.)
- Step 3: Add the shallot to the pan and cook until soft, about 2 minutes. Add garlic and cook for 1 minute more. (Tips: Use the pan drippings for extra flavor.)
- Step 4: Add chicken stock and simmer until reduced by half, 4-5 minutes. Reduce heat to low, then stir in remaining 4 tablespoons butter, capers, lemon zest, lemon juice, and remaining ½ teaspoon salt. (Tips: Scrape up the brown bits from the bottom of the pan for maximum flavor.)
- Step 5: Pour sauce over chicken and garnish with parsley before serving. (Tips: Serve immediately for the best taste and texture.)
Additional Information
Notes: Pounding the chicken cutlets can help ensure even cooking. Adjust the amount of lemon or capers based on personal taste preferences.