Chicken Piccata

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5–2 lbs total), pounded to 1/4–1/2 inch thickness
• Salt and black pepper, to taste
• 1/2 tsp garlic powder (optional)
• 1/2 cup all-purpose flour, for dredging
• 3–4 tbsp olive oil
• 4 tbsp unsalted butter, divided
• 1/2 cup dry white wine (like Pinot Grigio) or chicken broth
• 1/2 cup low-sodium chicken broth
• 1/4 cup fresh lemon juice (from about 2 lemons)
• 3 tbsp capers, rinsed and drained
• 2 tbsp chopped fresh parsley, for garnish
• Lemon slices, for serving (optional)

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Method

1. Prepare the Chicken
   • If the chicken breasts are thick, slice them in half horizontally or pound to even thickness (1/4–1/2 inch) between plastic wrap or parchment.
   • Season both sides with salt, black pepper, and garlic powder (if using).
   • Dredge each piece in flour, shaking off any excess.
2. Cook the Chicken
   • Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat.
   • Cook the chicken in batches to avoid overcrowding, 3–4 minutes per side, until golden and cooked through (internal temp: 165°F).
   • Transfer to a plate and tent with foil. Add more oil if needed for the remaining pieces.
3. Make the Sauce
   • In the same skillet, pour in white wine (or broth substitute) and scrape up the browned bits. Simmer 1–2 minutes.
   • Add chicken broth, lemon juice, and capers. Simmer another 2–3 minutes until slightly thickened.
   • Whisk in the remaining 2 tbsp butter to finish. Adjust seasoning with more salt, pepper, or lemon juice to taste.
4. Combine and Serve
   • Return the chicken to the pan and spoon sauce over the top. Let it heat through for 1–2 minutes.
   • Garnish with fresh parsley and lemon slices.
   • Serve immediately with pasta, rice, or crusty bread.

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Tips

• For a gluten-free version, use a 1:1 gluten-free flour substitute.
• If the sauce is too tart, add a pinch of sugar or more butter to mellow it.
• Leftovers keep well for up to 2 days in the fridge; reheat gently to avoid drying out the chicken.