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Chicken Piccata is a timeless classic in Italian cuisine, celebrated for its bright, zesty flavors and elegant presentation. This dish features tender chicken breasts sautéed to perfection, then coated in a luscious sauce made with tangy lemon, savory capers, and a hint of white wine. The combination of these ingredients creates a harmonious balance that is both refreshing and indulgent, making Chicken Piccata a favorite choice for family dinners, special occasions, or even a simple weeknight meal. Its versatility allows it to shine on any table, whether paired with a fresh salad, pasta, or crusty bread.

Classic Chicken Piccata

Discover the vibrant flavors of Lemon-Zesty Classic Chicken Piccata, a timeless Italian dish that’s as easy to make as it is delicious. This recipe features tender chicken breasts sautéed to perfection in a tangy lemon and caper sauce, with just a hint of white wine for depth. Perfect for family dinners or special occasions, serve it alongside pasta, salad, or crusty bread for a truly delightful meal. Experience the balance of bright, zesty flavors in every bite!
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Ingredients
  

2 boneless, skinless chicken breasts (about 1 pound total)

Salt and freshly ground black pepper, to taste

1/2 cup all-purpose flour (for dredging)

4 tablespoons unsalted butter, divided

2 tablespoons extra-virgin olive oil

1/2 cup dry white wine (such as Sauvignon Blanc)

1 cup chicken broth

2 tablespoons capers, rinsed and drained

1/4 cup fresh lemon juice (about 2 lemons)

Zest of 1 lemon

Fresh parsley, chopped (for garnish)

Lemon slices (for garnish)

Instructions
 

Prep the Chicken: Place the chicken breasts between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/2 inch. Season both sides with salt and pepper.

    Dredging: In a shallow bowl, spread the flour. Dredge each chicken breast in the flour, shaking off any excess, and set aside.

      Cooking the Chicken: In a large skillet over medium heat, melt 2 tablespoons of butter and the olive oil together. Once hot, add the dredged chicken breasts. Cook for about 3-4 minutes per side until golden brown and cooked through. An instant-read thermometer should read 165°F (75°C). Remove the chicken from the skillet and keep warm on a plate.

        Making the Sauce: In the same skillet, add the white wine. Scrape any browned bits from the bottom of the pan with a wooden spoon. Let it reduce for about 1-2 minutes.

          Adding Flavors: Pour in the chicken broth, add the capers, lemon juice, and lemon zest. Increase heat to medium-high and let the sauce simmer for another 3-4 minutes, allowing it to reduce slightly.

            Finish the Sauce: Remove the skillet from heat and stir in the remaining 2 tablespoons of butter until melted and the sauce is silky.

              Serving: Return the cooked chicken to the skillet, spoon some sauce over it, and let it warm through for about a minute.

                Garnish and Enjoy: Transfer the chicken to a serving platter, drizzle with more sauce, and garnish with fresh chopped parsley and lemon slices. Serve with pasta, rice, or a fresh green salad.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings