Chicken Piccata with Capers
A classic Italian dish featuring chicken breasts cooked in a lemon-butter sauce with capers.
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Main Ingredients
- 4 pieces Chicken Breasts boneless, skinless
- ½ cup All-Purpose Flour
- ¼ cup Olive Oil
- ¼ cup Butter unsalted
- ½ cup Chicken Broth
- ¼ cup Lemon Juice freshly squeezed
- ¼ cup Capers drained
- to taste Salt
- to taste Black Pepper freshly ground
Pound the chicken breasts to an even thickness using a meat mallet.
Season the chicken with salt and pepper, then dredge in flour, shaking off any excess.
Heat the olive oil and 2 tablespoons of butter in a skillet over medium-high heat.
Cook the chicken until golden brown, about 3-4 minutes per side. Remove and set aside.
Add the chicken broth, lemon juice, and capers to the skillet. Bring to a boil, scraping up any browned bits.
Return the chicken to the skillet and simmer for 5 minutes. Remove chicken to a platter.
Whisk in the remaining butter into the sauce. Pour over the chicken and serve.
Calories: 350kcal | Carbohydrates: 10g | Protein: 30g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 100mg | Sodium: 600mg | Potassium: 400mg | Fiber: 1g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 30mg | Iron: 2mg