Easy Chicken Piccata

Golden chicken, caramelized shallots, briny capers, and a velvety, lemon-butter sauce – this is the ultimate dinnertime delicacy.

Course Main Course

Cuisine American, Italian

Keyword chicken cutlets, chicken with lemon, piccata, skillet chicken

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 362kcal

4 thin-sliced or pounded-thin boneless skinless chicken breasts see note above, about 1 to 1 1/4 pounds
Salt and freshly ground black pepper
1/3 cup all-purpose flour
4 tablespoons butter divided
2 tablespoons olive oil
1/4 cup minced shallot or onion
2 cloves garlic minced
1/3 cup dry white wine or chicken broth
1/2 cup chicken broth
2 tablespoons drained capers
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon zest
Chopped fresh parsley for serving optional
Lemon slices for garnish optional

Season both sides of the chicken with salt and black pepper. Place the flour in a shallow dish, add the chicken and turn to coat both sides. Shake off excess flour.
Heat 2 tablespoons of the butter and all of the oil together in a large skillet over medium-high heat. When the butter is bubbling, add the chicken and cook until golden brown on both sides. If necessary, work in batches to prevent overcrowding the pan.
Transfer the chicken to a plate and set aside. Add the shallot to the same pan over medium heat and cook for 3 minutes, until soft. Add the garlic and cook for 30 seconds.
Add the wine (or broth), bring to a simmer, and cook for 30 seconds, scraping up any browned bits from the bottom of the pan. Add the chicken broth, remaining 2 tablespoons of butter, capers, lemon juice, and lemon zest and bring to a simmer. Return the chicken to the pan with any accumulated juices on the plate.
Return to a simmer. Cook for 2 to 4 minutes, until the chicken is cooked through, and the sauce thickens slightly.
Garnish with parsley and lemon slices, if using, and serve.