Ingredients
Method
- Slice chicken into cutlets and season with salt and pepper.
- Season flour with a pinch of salt and pepper. Dredge chicken in the seasoned flour.
- In a skillet over medium-high heat add olive oil. Brown the chicken in batches on each side (don't cook all the way through).
- Turn heat to medium-low. Add capers and wine. Simmer until wine reduces by half.
- Add lemon juice, chicken stock, and cold butter. Swirl pan until butter melts.
- Return chicken to pan. Simmer about 10 minutes until chicken is cooked through.
- Garnish with fresh Italian parsley. Serve with your favorite side dish.
Nutrition
Notes
Pro Tips:
Pound your chicken to uniform thinness (about ½ inch) so it cooks through in minutes without drying out. A light flour coating adds minimal fuss while helping create a golden exterior. The sauce comes together in the same panâdeglaze with lemon juice and broth to capture all those flavorful browned bits. Storage & Meal Prep:
Chicken piccata is best served fresh, but leftovers keep refrigerated for up to 3 days. You can reheat gently in the pan over low heat with a splash of broth to refresh the sauce. Don't overcook when reheating.
Pound your chicken to uniform thinness (about ½ inch) so it cooks through in minutes without drying out. A light flour coating adds minimal fuss while helping create a golden exterior. The sauce comes together in the same panâdeglaze with lemon juice and broth to capture all those flavorful browned bits. Storage & Meal Prep:
Chicken piccata is best served fresh, but leftovers keep refrigerated for up to 3 days. You can reheat gently in the pan over low heat with a splash of broth to refresh the sauce. Don't overcook when reheating.