Chicken Piccata
A bright and flavorful Italian classic — pan-seared chicken cutlets in a lemony caper sauce, finished with butter and parsley.
Ingredients
- 2 large boneless skinless chicken breasts, halved and pounded thin
- Salt and pepper to taste
- 1/3 cup all-purpose flour or GF blend
- 2 Tbsp olive oil
- 3 Tbsp unsalted butter divided
- 2 cloves garlic minced
- 1 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 Tbsp capers
- Chopped parsley and lemon slices for garnish
Instructions
- Slice and pound chicken.
- Season and dredge in flour.
- Sear in oil and butter until golden and cooked through.
- Remove chicken; sauté garlic in same pan.
- Add broth and lemon juice.
- See full steps with tips & photos → https://p4pd.org/chicken-piccata/
Notes
- For extra richness, add a splash of white wine with the broth.
- Serve over pasta, mashed potatoes, or sautéed greens.
- To make gluten-free, use a 1:1 GF flour blend for dredging.