Date Night Chicken Piccata (Printable Version)

Tender chicken breasts cooked in a lemon-butter sauce with capers and fresh parsley.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 1/3 cup all-purpose flour for dredging

→ For Sautéing

04 - 2 tablespoons olive oil
05 - 2 tablespoons unsalted butter plus more for finishing

→ Sauce

06 - 1/3 cup dry white wine or low-sodium chicken broth
07 - 1/2 cup low-sodium chicken broth
08 - 1/4 cup freshly squeezed lemon juice from about 1 large lemon
09 - 2 tablespoons capers, drained
10 - 2 tablespoons chopped fresh parsley

→ Garnish Optional

11 - Lemon slices
12 - Extra parsley

# Directions:

01 - Place chicken breasts between two sheets of plastic wrap. Pound to an even 1/2-inch thickness using a meat mallet.
02 - Season both sides generously with salt and pepper. Dredge lightly in flour, shaking off any excess.
03 - In a large skillet over medium-high heat, heat olive oil and 2 tablespoons butter until sizzling and fragrant.
04 - Add chicken to the hot skillet. Sauté for 3 to 4 minutes per side until golden brown and just cooked through. Transfer to a plate and tent loosely with foil to keep warm.
05 - Pour white wine into the same skillet, using a wooden spoon to scrape up the browned bits from the bottom. Simmer for 1 to 2 minutes until slightly reduced.
06 - Stir in chicken broth, lemon juice, and capers. Simmer for 2 to 3 minutes until sauce thickens slightly and flavors meld.
07 - Return chicken to the skillet, spooning sauce over the top. Simmer for 2 minutes to warm through completely.
08 - Remove from heat. Swirl in 1 tablespoon cold butter for a glossy finish. Sprinkle with fresh chopped parsley.
09 - Serve immediately, garnished with lemon slices and extra parsley if desired.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like something that simmered all afternoon
  • Its the kind of impressive yet unfussy dish that makes weeknight dinners feel like an occasion
02 -
  • Dont skip the plastic wrap when pounding chicken or you'll end up with shredded meat and a very messy counter
  • The final butter must be cold when you add it or it wont properly emulsify into the sauce
03 -
  • Have all ingredients measured and ready before you start cooking, the sauce moves fast once you begin
  • Warm your plates in the oven for a few minutes so the sauce stays silky when served

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