Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup chicken broth
- 1/2 cup fresh lemon juice
- 1/4 cup capers, rinsed and drained
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 tablespoons unsalted butter
- Fresh parsley, chopped, for garnish
Instructions
- Season and dredge the chicken: Pat chicken breasts dry, season with salt and pepper, and dredge in flour, shaking off any excess.
- Brown the chicken: In a large skillet over medium-high heat, melt 2 tablespoons butter with the olive oil until hot and shimmering.
- Cook until golden: Add the chicken to the skillet and cook about 4–5 minutes per side until golden and cooked through, then remove and set aside.
- Make the sauce: Pour chicken broth, lemon juice, and capers into the same skillet, scraping up any browned bits, and bring to a simmer.
- Finish and return chicken: Return the chicken to the skillet and simmer 2–3 minutes so flavors meld, then remove from heat and stir in remaining butter until the sauce is smooth.
- Serve with garnish: Plate the chicken, spoon sauce over each piece, and sprinkle with chopped parsley before serving.
Notes
Serve over angel hair pasta or mashed potatoes. Pair with sautéed green beans or roasted asparagus.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg
Keywords: chicken piccata, easy chicken recipe, dinner recipes