Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb / 450 g)
- 1/2 cup (60 g) all-purpose flour
- Salt and pepper to taste
- 4 tablespoons (60 ml) olive oil
- 4 tablespoons (60 g) unsalted butter
- 1/2 cup (120 ml) fresh lemon juice
- 1 cup (240 ml) chicken broth
- 1/4 cup (40 g) capers, rinsed
- 2 tablespoons (8 g) chopped fresh parsley
Instructions
- Season the chicken breasts with salt and pepper, then dredge in flour, shaking off the excess.
- In a large skillet, heat olive oil and 2 tablespoons (30 g) of butter over medium-high heat. Add the chicken and cook for 3-4 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add lemon juice, chicken broth, and capers. Bring to a simmer, scraping any browned bits from the bottom.
- Add the chicken back to the skillet and cook for another 3-4 minutes, allowing the sauce to reduce slightly.
- Stir in the remaining butter and parsley just before serving. Serve hot.
Notes
- Serve with pasta or a fresh salad for a complete meal.
- Feel free to substitute chicken with fish for a seafood variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: easy chicken piccata recipe, chicken piccata, quick dinner