This Lemon Chicken Piccata recipe features tender breaded chicken cutlets smothered in a zesty, buttery lemon sauce, heightened with flavorful capers. Get ready for a burst of deliciousness!
1/4cupWhite WineOptional - may omit and increase chicken stock (like Chardonnay)
1/2cupChicken broth
1/4cupLemon Juiceabout 2 lemons
2TbspCapersmore or less to your taste preference
Optional Garnish
2TbspParsleyfreshly Minced
Instructions
For the Chicken Cutlets
Slice each chicken breast in half lengthwise. Pound to even out the thickness. Season the chicken breasts with salt and pepper on both sides..
Prepare the flour dredge for the chicken by seasoning the flour with salt, pepper, parmesan cheese, garlic powder, and onion powder. For easy clean-up use a zip-top bag or plastic container with a tight-fitting lid. Add the chicken cutlets then seal tight and shake to coat. Remove cutlets from the back and shake off any excess flour before coating in egg wash.
Prepare the egg wash by scrambling two eggs in a shallow pie tin or dish. Dip the floured chicken cutlets into the egg and then toss it back into the flour dredge. Again, shake off any excess flour. Repeat with the remaining cutlets.
Heat the olive oil in a 12-inch skillet over medium heat. When the oil is hot, remove the chicken from the dredge and shake off any excess flour. Place each cutlet into the pan and cook on both sides until golden brown and cooked through (165 degrees F), While the chicken is cooking, turn it over frequently to avoid burning. Adjust the heat if necessary, When the chicken is cooked through, remove it from the pan and set aside.
Prepare the Lemon Caper Sauce
In the same pan, add the butter and garlic and saute for two minutes before adding the (optional) white wine. Allow the wine to boil off for about 2 minutes before adding the lemon juice, and chicken broth. Season with salt and pepper to taste. Bring to a boil and then reduce to a simmer.
Add the cutlets back into the sauce and simmer for 2 minutes. Garnish with a sprinkling of fresh parsley.
Notes
Storing:
Store leftover chicken piccata in an airtight container in the refrigerator for up to 3 days.
Freezing:
To freeze, place cooled chicken piccata in a freezer-safe container or resealable bag, removing as much air as possible. Freeze for up to 2-3 months.
Reheating:
To reheat, thaw overnight in the refrigerator if frozen. Then, warm gently in a skillet over low heat, adding a splash of chicken broth to prevent drying out. Alternatively, microwave in short intervals, stirring occasionally, until heated through.