Chicken Piccata with Lemon Caper Sauce


4 boneless skinless chicken breast halves (4 ounces each)

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons olive oil

2 tablespoons butter

1/4 cup chicken broth

1/4 cup lemon juice

2 tablespoons capers, drained

1 tablespoon fresh parsley, chopped

Lemon slices, for garnish


Prepare the Chicken:

Flatten the chicken breasts to 1/4 inch thickness using a meat mallet or rolling pin. In a shallow bowl, mix flour, salt, and pepper. Dredge the chicken in the flour mixture, shaking off excess.

Cook the Chicken:

In a large skillet, heat olive oil and butter over medium heat. Add chicken; cook until golden brown on each side and no longer pink, about 3-4 minutes per side. Remove chicken from the skillet and keep warm.

Make the Lemon Sauce:

In the same skillet, add chicken broth and lemon juice. Bring to a boil while scraping up any browned bits from the pan. Stir in capers and simmer until the sauce is slightly reduced, about 2 minutes.


Return chicken to the skillet and heat through. Garnish with chopped parsley and lemon slices. Serve the chicken drizzled with the lemon caper sauce.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 250 kcal per serving | Servings: 4 servings😋


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