Chicken Piccata Lemon Sauce (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 boneless, skinless chicken breasts or 6 boneless thighs
02 -
1/2 cup all-purpose flour for dredging
03 -
1 tsp salt
04 -
1/2 tsp black pepper
05 -
1/2 tsp garlic powder
06 -
1/2 tsp smoked paprika
07 -
2 tbsp olive oil
08 -
2 tbsp butter
→ For the Lemon Sauce
09 -
3 cloves garlic, minced
10 -
1/2 cup white wine or chicken broth
11 -
1 cup chicken broth
12 -
Juice of 1 large lemon, about 1/4 cup
13 -
1 tsp lemon zest
14 -
2 tbsp capers, drained and rinsed
15 -
2 tbsp butter
16 -
1 tbsp fresh parsley, chopped
# Instructions:
01 -
Slice chicken breasts in half horizontally to create thin cutlets. In a shallow bowl, mix flour, salt, pepper, garlic powder, and paprika. Dredge each chicken cutlet in the flour mixture, shaking off excess. Heat olive oil and butter in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side, until golden brown. Remove and set aside.
02 -
In the same skillet, reduce heat to medium and add garlic. Sauté for 30 seconds until fragrant. Pour in white wine or chicken broth, scraping up any browned bits from the pan. Let simmer for 2 minutes. Add chicken broth, lemon juice, zest, and capers. Stir well. Return the chicken to the skillet, cover, and simmer for 5 minutes, or until the chicken is fully cooked (internal temp 165°F/75°C). Stir in butter to make the sauce silky and rich.
03 -
Garnish with fresh parsley. Serve hot with pasta, rice, mashed potatoes, or crusty bread.