Chicken Piccata with Lemon and Capers

Ingredients

4 boneless, skinless chicken breasts – halved lengthwise into thin cutlets

¾ cup (100 g) all-purpose flour – for dredging the chicken

½ cup (120 ml) dry white wine – such as Pinot Grigio or Sauvignon Blanc

1 cup (240 ml) low-sodium chicken stock – adds depth to the sauce without overpowering

2 tablespoons capers in brine, drained – for a burst of tangy, briny flavor

1 tablespoon fresh lemon juice – brightens and balances the richness

2 tablespoons unsalted butter – divided, for both the sauce and finishing touch

1 tablespoon olive oil – for pan-frying the cutlets

Salt and freshly ground black pepper – to season the chicken and enhance the sauce

Instructions

Prepare the Chicken

Slice the chicken breasts in half lengthwise to create thin cutlets. Place them between sheets of plastic wrap and gently pound with a meat mallet or rolling pin until they are about ¼ inch (1 cm) thick.

Season and Coat

Lightly season both sides of the chicken with salt and pepper. Dredge each cutlet in the flour, shaking off any excess.

Pan-Fry the Cutlets

Heat the olive oil in a large skillet over medium-high heat. Once hot, cook the chicken cutlets in batches, about 4 minutes per side, until golden brown and fully cooked. Transfer to a plate, cover with foil, and keep warm.

Make the Sauce Base

Reduce the heat to low and add 1 tablespoon of butter. Once melted, pour in the white wine and chicken stock. Increase the heat to high and whisk continuously, allowing the sauce to reduce and thicken slightly, about 5–6 minutes.

Finish the Sauce

Stir in the remaining butter, capers, and lemon juice until the butter has fully melted and the flavors are combined.

Bring It All Together

Return the chicken cutlets to the pan, coating them in the sauce. If your skillet isn’t large enough, arrange the chicken on a serving platter and pour the sauce over the top.

Serve and Enjoy

Serve immediately, spooning extra sauce over each portion. This dish pairs beautifully with pasta, mashed potatoes, or steamed vegetables.