Lemon Chicken Piccata
This restaurant-quality lemon chicken piccata features thin chicken cutlets dredged in flour and pan-fried until golden, then bathed in a bright and briny lemon caper butter sauce. It is an Italian classic that comes together in just 25 minutes on a busy weeknight.
Golden pan-fried chicken cutlets in a classic lemon caper butter sauce that tastes like a fancy Italian restaurant.
Nutrition per serving
Ingredients
Protein
Citrus
Briny
Coating
Fat
Liquid
Instructions
Prepare and Dredge the Chicken
Season chicken cutlets with salt and pepper on both sides. Dredge each piece in flour shaking off any excess. The light flour coating creates a delicate crust and helps thicken the sauce.
Pan-Fry the Chicken
Heat olive oil in a large skillet over medium-high heat until shimmering. Cook the chicken for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a plate and tent with foil to keep warm.
Build the Piccata Sauce
Pour off excess oil leaving about a tablespoon in the pan. Add white wine and scrape up any browned bits from the bottom. Simmer for 2 minutes then add lemon juice, lemon slices, and capers. Simmer for another 2 minutes.
Finish with Butter and Serve
Remove the pan from the heat and swirl in the cold butter one tablespoon at a time until the sauce is glossy and emulsified. Return the chicken to the pan to coat in the sauce and serve immediately over pasta or with crusty bread.
Substitutions
Common mistakes
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