Name: Easy Chicken Piccata – Classic Lemon Butter Sauce Recipe
Ingredients: 2 large boneless, skinless chicken breasts; Salt and freshly ground black pepper, to taste; 1/2 cup all-purpose flour; 2 tablespoons olive oil; 3 tablespoons unsalted butter, divided; 1/2 cup chicken broth; 1/4 cup freshly squeezed lemon juice (about 1-2 lemons); 1/4 cup dry white wine (optional); 2 tablespoons capers, drained and rinsed; Lemon slices, for garnish; Chopped fresh parsley, for garnish

Ingredients

Scale

2 large boneless, skinless chicken breasts
Salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
1/2 cup chicken broth
1/4 cup freshly squeezed lemon juice (about 1–2 lemons)
1/4 cup dry white wine (optional)
2 tablespoons capers, drained and rinsed
Lemon slices, for garnish
Chopped fresh parsley, for garnish

Instructions

1. Prepare the Chicken: Slice each chicken breast in half horizontally to create two thinner cutlets. Season both sides with salt and pepper. Dredge the chicken pieces in flour, shaking off any excess.
2. Cook the Chicken: In a large skillet over medium-high heat, heat the olive oil and 2 tablespoons of butter. Once hot, add the chicken cutlets and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Make the Sauce: In the same skillet, add the chicken broth, lemon juice, and white wine (if using). Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan. Stir in the capers and reduce the heat to a simmer. Let the sauce reduce slightly, about 2 minutes.
4. Combine and Serve: Return the cooked chicken to the skillet, spooning some sauce over each piece. Simmer for another 2 minutes to allow the flavors to meld. Remove from heat and stir in the remaining tablespoon of butter until melted. Garnish with lemon slices and chopped parsley before serving.