Lemon Chicken Piccata Delight
Juicy pan-seared chicken in a bright, buttery lemon-caper sauce. Weeknight easy, restaurant-worthy flavor.
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Servings:
Ingredients
Main Ingredients
- 1.25 lb thin chicken cutlets
- 0.5 cup all-purpose flour for dredging
- 1 tsp kosher salt divided
- 0.5 tsp black pepper freshly ground
- 2.5 tbsp olive oil
- 3 tbsp unsalted butter divided
- 2 tsp minced garlic
- 1 cup low-sodium chicken broth
- 0.33 cup dry white wine or use more broth
- 0.25 cup fresh lemon juice
- 2.5 tbsp capers, drained
- 1 tsp lemon zest
- 2 tbsp chopped fresh parsley plus more to garnish
- 0.13 tsp red pepper flakes optional, for heat
Instructions
Preparation Steps
- Pat chicken dry. Season lightly with some salt and pepper.
- Whisk flour with remaining salt and pepper in a shallow dish.
- Dredge chicken in flour, shaking off excess.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high.
- Sear chicken until golden and just cooked, 3–4 minutes per side. Transfer to a plate.
- Lower heat to medium. Sauté garlic 30 seconds in the same pan.
- Deglaze with white wine, scraping browned bits. Reduce by half, about 2 minutes.
- Stir in broth, lemon juice, capers, lemon zest, and red pepper flakes. Simmer 3 minutes.
- Whisk in remaining 2 tablespoons butter. Return chicken and simmer 2–3 minutes to thicken.
- Sprinkle with parsley. Taste and adjust seasoning. Serve with extra sauce spooned over.
Notes
Try serving over angel hair or creamy mashed potatoes. For more body, whisk 1 tsp cornstarch into 1 tbsp cold broth and stir in at the simmer.
This recipe is an original creation inspired by classic Lemon Chicken Piccata Delight flavors. All ingredient ratios and instructions are independently developed.