Classic Spring Lemon Chicken Piccata with Capers and Fresh Parsley
Tender pan-seared chicken cutlets are bathed in a bright, buttery lemon-caper sauce that captures the essence of spring. This elegant Italian-American classic comes together in under 30 minutes for an impressive weeknight dinner.
Ingredients
- 4 boneless, skinless chicken breasts (about 680g total)
- 60g plain flour for dredging
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 240ml chicken stock
- 80ml fresh lemon juice (about 2 large lemons)
- 3 tablespoons capers, drained
- 3 cloves garlic, minced
- 3 tablespoons fresh parsley, chopped
- 1 lemon, thinly sliced for garnish
Instructions
Place chicken breasts between two sheets of cling film and pound to an even 1cm thickness using a meat mallet or rolling pin.
Season the flour with salt and pepper in a shallow dish, then dredge each chicken cutlet, shaking off excess flour.
Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat until shimmering.
Add chicken cutlets and cook for 3-4 minutes per side until golden brown and internal temperature reaches 74°C (165°F). Remove to a plate and tent with foil.
Reduce heat to medium, add garlic to the pan and sauté for 30 seconds until fragrant.
Pour in chicken stock and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
Add capers and cook for 2-3 minutes until sauce reduces slightly.
Remove pan from heat and stir in remaining 2 tablespoons butter until melted and sauce is glossy.
Return chicken to the pan, spooning sauce over the cutlets. Garnish with fresh parsley and lemon slices before serving.
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