Light Chicken Piccata
A lighter take on classic chicken piccata with a bright lemon-caper butter sauce.
Equipment
- Cutting Board
- Plastic Wrap
- Meat Mallet or Rolling Pin
- Large Skillet
- Spatula or tongs
- Measuring Spoons
- Measuring cup
Ingredients
- 1 pound chicken breasts about 2 breasts, halved and pounded thin
- 4 tablespoons unsalted butter divided (2 Tbsp for cooking, remaining for sauce)
- 1 1/2 teaspoons lemon zest
- 1 1/2 tablespoons lemon juice freshly squeezed
- 2 tablespoons capers drained
- 1/3 cup low-sodium chicken broth
- salt and pepper to taste for seasoning chicken
Instructions
- Slice each chicken breast horizontally to create thinner cutlets, then place between plastic wrap and pound gently with a meat mallet or rolling pin until about 1/4-inch thick. Season both sides lightly with salt and pepper.
- Heat a large skillet over medium-high heat and add 2 tablespoons of the butter. When the butter is bubbling, add the chicken cutlets in a single layer and cook until golden brown, about 3–4 minutes per side. Transfer the cooked chicken to a plate and keep warm.
- Pour the chicken broth into the hot pan and scrape up any browned bits with a spatula. Add the remaining butter, lemon juice, lemon zest, and capers to the pan.
- Allow the sauce to simmer until it reduces by roughly 25% and the butter melts into a glossy sauce, about 2–3 minutes.
- Return the chicken to the skillet and spoon the sauce over each piece to heat through, about 1–2 minutes. Serve immediately with the pan sauce spooned over the chicken.
Notes
- Pound chicken between plastic wrap to avoid tearing the meat.
- Use fresh lemon juice for best flavor.
- Drain capers before adding to control saltiness.
- Do not overcook chicken; thin cutlets cook quickly.