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A close-up of ingredients for a Chicken Piccata Recipe including fresh parsley, lemon wheels, and golden-brown pan-seared chicken cutlets.

The Best Golden-Brown Chicken Piccata Recipe with Lemon Caper Sauce

A classic, hyper-realistic Chicken Piccata Recipe featuring golden-brown pan-seared chicken cutlets served in a glistening, buttery lemon caper sauce. Garnished with diced onions, whole capers, fresh parsley, and translucent lemon wheels.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 large Chicken Breasts Halved horizontally to make 4 thin cutlets.
  • 1/2 cup All-Purpose Flour For dredging.
  • 1 tsp Kosher Salt Plus more to taste.
  • 1/2 tsp Black Pepper Freshly ground.
  • 2 tbsp Olive Oil For searing.
  • 2 tbsp Unsalted Butter For searing.
  • 1/4 cup Diced Onions Finely diced.
  • 1/2 cup Chicken Broth High quality.
  • 3 tbsp Fresh Lemon Juice Seedless.
  • 1/4 cup Whole Capers Drained.
  • 3 tbsp Cold Unsalted Butter To emulsify the sauce.
  • 1 whole Lemon Sliced into translucent wheels.
  • 2 tbsp Fresh Parsley Finely chopped.

Equipment

  • 1 Large Skillet Stainless steel or cast-iron works best.
  • 1 Meat Mallet Used to pound the chicken cutlets.

Instructions
 

Step-by-Step Cooking Instructions
  1. Slice chicken breasts horizontally into 4 cutlets and pound to an even 1/4-inch thickness. Season with salt and pepper, then lightly dredge in flour, shaking off excess.
  2. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Sear the cutlets for 3-4 minutes per side until a golden-brown crust forms, then remove to a plate.
  3. Reduce heat to medium. Add the diced onions and sauté for 2 minutes until softened, scraping up the browned bits from the pan.
  4. Pour in the chicken broth and fresh lemon juice, letting it reduce by half for about 3 minutes. Stir in the capers, reduce heat to low, and whisk in the cold butter until glistening and emulsified.
  5. Return the chicken and nestle the lemon wheels into the sauce to warm. Remove from heat, garnish with fresh chopped parsley, and serve immediately.

Notes

Pound for Even Cooking: Pounding your chicken cutlets ensures they cook quickly and evenly.
Use Cold Butter: Whisking cold butter into the warm sauce ensures the sauce emulsifies into a glossy, glistening coating.
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