Quick & Easy Chicken Piccata
80% authentic · Italian-American
A simplified version of Chicken Piccata, perfect for weeknights, using fewer ingredients and a faster sauce preparation.
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Ingredients
- Chicken breast, boneless, skinless4 (about 6 oz each)
- All-purpose flour1/4 cup
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
- Unsalted butter4 tablespoons
- Olive oil1 tablespoon
- Lemon juice, bottled1/4 cup
- Capers, drained2 tablespoons
- Fresh parsley, chopped1 tablespoon
Steps
- 1
Pound chicken breasts to about 1/4-inch thickness. Mix flour with salt and pepper. Dredge chicken in the mixture.
- 2
Heat butter and olive oil in a skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden and cooked through. Remove chicken.
- 3
Reduce heat to medium. Add lemon juice and capers to the skillet. Stir to combine.
- 4
Whisk in 2 tablespoons of butter until melted and sauce thickens slightly. Add remaining 2 tablespoons of butter and whisk until smooth.
- 5
Return chicken to the skillet, spoon sauce over it. Heat for 1 minute.
- 6
Garnish with parsley and serve.
