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Chicken Piccata with Lemon Caper Sauce

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
4 servings
Dinner Italian
Chicken Piccata with Lemon Caper Sauce
Ingredients
  • 4 (6 ounce) skinless, boneless chicken breast halves
  • 1/4 cup all-purpose flour
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup white wine
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers
  • 2 teaspoons minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley
Instructions
1
Cover each chicken breast with two layers of heavy-duty plastic wrap and use a meat mallet or small skillet to flatten them into 1/2-inch thick pieces.
2
Prepare a shallow dish by spreading flour evenly across its surface. Gently press the chicken breasts into the flour, ensuring they are fully coated.
3
Heat butter and olive oil in a large skillet over medium-high heat until melted. Cook the chicken breasts in the hot butter mixture for 3 to 5 minutes on each side, or until they are no longer pink in the center and the juices run clear. Transfer the cooked chicken to a serving platter, covering it with a lid to keep it warm.
4
Pour white wine, lemon juice, capers, and garlic into the skillet. Bring the mixture to a boil by scraping the browned bits from the bottom of the skillet with a wooden spoon. Continue to cook at a boil until the sauce has slightly thickened, approximately 2 minutes.
5
Season the sauce with salt and pepper to taste. Drizzle the prepared sauce over and around the cooked chicken, finishing it off with a sprinkle of parsley.