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Chicken Piccata with Lemon

A close-up of four golden-brown chicken piccata cutlets in a white bowl, topped with a lemon-butter sauce, capers, and fresh parsley.
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A quick skillet chicken dinner with lemon-caper butter sauce, perfect for weeknight meals or spring dinners.

Ingredients

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  • 4 boneless, skinless chicken cutlets
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp olive oil
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tbsp capers, drained
  • 2 tbsp unsalted butter
  • 2 tbsp chopped fresh parsley

Instructions

  1. Season chicken cutlets with salt and pepper, then coat lightly in flour.
  2. Heat olive oil in a skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden. Remove and set aside.
  3. Add chicken broth, lemon juice, and capers to the skillet. Simmer for 2 minutes.
  4. Stir in butter until melted. Return chicken to the skillet and coat with sauce.
  5. Sprinkle with parsley before serving.

Notes

  • Serve with pasta or steamed vegetables.
  • For a gluten-free option, use gluten-free flour.

Nutrition

Find it online: https://gourmetgaze.com/chicken-piccata-with-lemon-recipe/