Lemon Chicken Piccata recipe

lemon chicken piccata in creamy lemon butter sauce with white wine and capers

5 from 11 votes

Lemon Chicken Piccata is pan fried chicken cutlets in a creamy lemon butter sauce with white wine and capers. Serve with your favorite pasta for a special weeknight dinner or Sunday supper!

Prep Time15

Cook Time15

Total Time30

Course: Main

Cuisine: Italian

Servings:

Author: Dee

Cost: $10

Ingredients

4 small chicken breasts about 2 pounds total
1 teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon ground black pepper
½ cup all purpose flour
2 tablespoons olive oil
2 tablespoons butter
½ cup white wine I used Pino Grigio
1 small lemon juice of, about 1/4 cup
¼ cup heavy cream
2 tablespoons capers drained

Instructions

Place chicken breasts between 2 sheets of wax paper or into a gallon size freezer bag, and pound with the flat side of a mallet or rolling pin until they're about 1/4 inch thick
Season with salt, pepper and garlic powder
Dredge chicken in flour, and shake off excess flour.
Heat the olive oil and butter in a large skillet, and add chicken breasts
Cook until brown on one side, then flip over and cook until brown on both sides. About 8 minutes, total. You may have to reduce heat or add more oil or butter if it starts to get too brown or dry.
Remove chicken to a platter and cover to keep warm
Pour wine or broth in the pan, and deglaze and scrape up browned bits with a flat spatula or wooden spoon
Add lemon juice, allow to simmer slightly, then stir in heavy cream, and mix until blended.
Lower heat, add capers, then add chicken back to sauce and cook until sauce is thick and chicken is 165, according to meat thermometer

Notes

You can use chicken broth instead of wine or in addition to wine if you want a thinner sauce.

To make cooking process go faster, have all ingredients measured out and have everything set in place before you start cooking.

Taste sauce before serving for additional seasoning or to add more butter, cream or broth if sauce is too tangy.

Nutrition