Description
A classic Italian-American dish featuring tender chicken cutlets in a bright, tangy lemon butter sauce with capers.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- Salt and black pepper to taste
- 3 tbsp olive oil
- 3 tbsp butter
- 2 cloves garlic, minced
- 1 cup dry white wine
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp capers
- Fresh parsley for garnish
- Lemon slices for garnish
Instructions
- Slice the chicken breasts in half horizontally to create thin cutlets. Lightly season with salt and pepper, then dredge in flour, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until golden brown. Remove and set aside.
- In the same skillet, melt butter and sauté garlic for 30 seconds. Add white wine, scraping up any browned bits. Stir in lemon juice and capers, and let reduce for 2-3 minutes.
- Return the chicken to the skillet, spooning the sauce over the top. Simmer for another 2-3 minutes.
- Garnish with fresh parsley and lemon slices, then serve immediately.
Notes
For a gluten-free option, use gluten-free flour. Substitute white wine with chicken broth if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg
Keywords: chicken piccata, lemon sauce, capers, Italian, easy dinner