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Four pieces of chicken on a white platter with white wine lemon sauce and topped with capers and parsley

Chicken Piccata

Tammy Circeo
So very simple and yet so delicious! Sauteed chicken with capers and a lemon butter sauce will make you look very accomplished in the kitchen!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 2 boneless skinless chicken breasts, cut in half horizontally and optionally pounded to ¼-inch thickness
  • salt and pepper to season
  • neutral oil such as avocado oil, to brown the chicken in
  • ½  cup white wine
  • 3 Tablespoons fresh lemon juice
  • 2 Tablespoons capers
  • 2 Tablespoons butter
  • 1 Tablespoon fresh parsley chopped

Instructions
 

  • Season the chicken with salt and pepper. Heat a skillet over medium heat, add the oil, and cook the chicken in a single layer until golden, 2-3 minutes per side. The cooking time will vary depending on the thickness of the cutlet. Transfer the chicken to a baking dish and put in a 200°F oven to keep warm.
  • Pour the wine into the skillet and scrape up any bits while the wine is reducing. Add the lemon juice and capers. Turn off the heat, add the butter, and swirl until it is melted. Pour the sauce over the chicken. Garnish with parsley.

Notes

If you eat dairy free, you don't have to finish the sauce with the butter. It's an extra bit of luxury that is delicious and traditional, but you shouldn't let the fact that you don't eat dairy keep you from enjoying this dish! 
Keyword chicken, chicken piccata
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