Chicken Piccata Recipe

Prepare the Chicken

Begin by placing the chicken breasts between two sheets of plastic wrap. Gently pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin to ensure even cooking.

Season and Dredge

Season both sides of the chicken breasts with salt and black pepper. Spread the flour on a plate and dredge each piece of chicken in the flour, shaking off any excess.

Sear the Chicken

In a large skillet over medium-high heat, add the olive oil and 2 tablespoons of butter. Once hot, add the dredged chicken breasts. Cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Make the Sauce

In the same skillet, add the chicken broth, lemon juice, and capers. Stir to combine and scrape up any browned bits from the bottom of the pan. Bring to a simmer and let it cook for about 5 minutes.

Finish the Sauce

Add the remaining 2 tablespoons of butter to the sauce, stirring until melted and smooth. Return the chicken to the skillet, spooning the sauce over the top to coat.

Garnish

Sprinkle freshly chopped parsley over the chicken for garnish.

Serve

Serve the Chicken Piccata immediately, drizzled with the sauce and accompanied by your choice of side dishes, such as pasta or vegetables.