Lemon Butter Chicken Piccata

Quick facts

Ingredients

• 2 large boneless skinless chicken breasts, halved into 4 cutlets
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 1/2 cup low-sodium chicken broth
• 1/3 cup fresh lemon juice
• 2 tbsp capers, drained
• 1 tsp lemon zest
• 2 tbsp chopped parsley

Step-by-step method

1. Season chicken with salt and pepper and dredge lightly in flour.

2. Heat oil and 1 tablespoon butter in a skillet over medium-high. Cook chicken 3–4 minutes per side until golden; transfer to a plate.

3. Add broth and lemon juice, scraping the pan. Simmer 3–4 minutes until reduced slightly.

4. Add capers and lemon zest. Lower heat and whisk in remaining butter one tablespoon at a time.

5. Return chicken to pan and simmer 2 minutes until hot and cooked through to 165°F.

6. Finish with parsley and spoon sauce over each cutlet.

Tips for the best result

• Fresh lemon juice gives the cleanest flavor.
• Whisk butter in over low heat to keep the sauce smooth.
• Rinse very salty capers before using.

Storage and reheating

Refrigerate up to 3 days. Reheat over low heat to avoid splitting the butter sauce.

Approximate nutrition per serving

Approximately 410 calories per serving. Nutrition is an estimate and varies with brands, portion size and substitutions.