Easy Chicken Piccata

This easy piccata recipe is a classic Italian American dish with a caper sauce that's fast to make at home!

Ingredients

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• 2 large chicken breasts cut in half lengthwise
• salt to taste
• Pepper to taste
• 1/4 teaspoon garlic powder
• flour (for dredging)
• 4 tablespoons butter divided
• 1 tablespoon olive oil
• 1/4 cup chicken broth or dry white wine
• 1 tablespoon lemon juice + zest of 1 lemon
• 1 tablespoon brined capers drained
• 1/2 cup heavy cream
• Garnish (optional) chopped parsley and freshly grated parmesan cheese

Instructions

• Slice chicken breasts lengthwise (I butterfly then cut in half) to make 4 thinner cutlets. Trim off any fat. Season chicken generously with salt and pepper and sprinkle with garlic powder . Coat the chicken in flour .
• Add 2 tablespoons of the butter plus the olive oil to a skillet over medium-high heat.
• Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden.
• Remove the chicken from skillet and set aside.
• Take the pan off the heat and add the chicken broth , lemon juice , lemon zest, remaining 2 tablespoons of butter , and capers to the skillet. Scrape up any brown bits.
• Stir in the cream and return the pan to the heat. Once it's bubbling again, add the chicken back into the pan. If you want to make this recipe without cream, increase the chicken broth to 3/4 cup.
• Cook for another 5 minutes or until the chicken is cooked through and the sauce has reduced to your liking (you may need to turn down the heat a bit if it's bubbling furiously). If the sauce thickens too much, add more broth.
• Garnish with freshly chopped parsley and parmesan cheese.

Notes

• If using smaller chicken breasts , leave them intact (but you will likely need to cook them for a bit longer).
• If you don't want the cream in it, I recommend omitting it entirely vs. using something like half-and-half because the sauce is likely to curdle and not thicken as well.
• Use low-sodium chicken broth if sensitive to salt .
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

This recipe was originally published on September 4, 2015. It's been updated with new photos and better instructions but is the same great recipe!

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