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Chicken Piccata with Lemon Sauce


  • Author: Sarah White
  • Total Time: 35 minutes
  • Yield: 4 servings

Description

 A classic Italian-inspired dish featuring tender chicken cutlets in a bright, buttery lemon-caper sauce. Elegant, easy, and ready in 30 minutes.


Ingredients

 • 8 boneless, skinless chicken breast halves (about 4 oz each)
• 1/2 cup egg substitute or 2 large eggs, beaten
• 1/2 cup all-purpose flour
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons butter, divided
• 2 tablespoons plus 1/4 cup dry white wine or chicken broth, divided
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 to 3 tablespoons capers, drained
• 2 tablespoons chopped fresh parsley (optional)


Instructions

  1. Pound or butterfly chicken breasts to even thickness and season both sides with salt and pepper. 
  2. Dip each piece in egg substitute, letting excess drip off, then dredge lightly in flour. 
  3. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. 
  4. Cook chicken 3–4 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm. 
  5. Deglaze pan with 2 tablespoons wine or broth, scraping up browned bits. 
  6. Add remaining wine or broth, lemon juice, capers, and remaining butter. Simmer 2–3 minutes until slightly thickened. 
  7. Return chicken to pan and spoon sauce over. Warm through for 1–2 minutes. 
  8. Garnish with parsley and serve immediately.

Notes

 Serve over pasta, mashed potatoes, or with steamed vegetables. Store leftovers in an airtight container up to 3 days. Reheat gently with a splash of broth.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian