Great pick! 🍋🐓 **Chicken Piccata with Lemon Sauce** is a classic Italian-inspired dish — lightly pan-fried chicken breasts in a buttery, lemony sauce with capers. Here’s a detailed recipe for you:
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# 🍋 Chicken Piccata with Lemon Sauce
## Yield
4 servings
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## 📝 Ingredients
### For the Chicken:
* 2 large boneless, skinless chicken breasts (about 1 lb / 450 g)
* ½ cup (65 g) all-purpose flour (for dredging)
* 1 tsp salt
* ½ tsp black pepper
* ½ tsp garlic powder (optional, for extra flavor)
* 3 tbsp olive oil
* 2 tbsp unsalted butter
### For the Lemon Sauce (Piccata Sauce):
* 3 cloves garlic, minced
* 1 cup (240 ml) chicken broth (or dry white wine, or half-and-half mix)
* ⅓ cup (80 ml) fresh lemon juice (about 2 lemons)
* ¼ cup (60 g) brined capers, rinsed
* 3 tbsp unsalted butter (for finishing)
* 2 tbsp fresh parsley, chopped
* Extra lemon slices (for garnish)
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## 👩🍳 Instructions
### Step 1: Prepare the Chicken
1. Slice each chicken breast in half horizontally to make **4 thin cutlets**.
2. Place each cutlet between parchment paper and lightly pound with a rolling pin/meat mallet until about **½ inch thick**.
3. Season both sides with salt, pepper, and garlic powder.
4. Dredge chicken in flour, shaking off excess.
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### Step 2: Cook the Chicken
1. Heat **olive oil and 2 tbsp butter** in a large skillet over medium-high heat.
2. Add chicken cutlets and cook for **3–4 minutes per side** until golden brown and cooked through.
3. Transfer chicken to a plate and cover loosely with foil to keep warm.
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### Step 3: Make the Lemon Piccata Sauce
1. In the same skillet, add a little more oil if needed.
2. Sauté garlic for **30 seconds** until fragrant (don’t burn).
3. Pour in chicken broth (or wine), scraping up brown bits from the pan. Let simmer for **3 minutes**.
4. Add lemon juice and capers; cook another **2 minutes**.
5. Lower heat and whisk in the remaining **3 tbsp butter** until sauce becomes glossy.
6. Stir in chopped parsley. Taste and adjust seasoning (more lemon/salt if needed).
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### Step 4: Combine & Serve
1. Return the chicken cutlets to the pan, spoon sauce over them, and let simmer **2 minutes** to soak in flavors.
2. Plate chicken, drizzle with lemon sauce, and garnish with lemon slices and extra parsley.
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## 🍽 Serving Suggestions
* Serve with **angel hair pasta, mashed potatoes, or rice pilaf** to soak up the sauce.
* Add a side of **steamed asparagus, broccoli, or green beans** for freshness.
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## 💡 Tips
* If you prefer a thicker sauce, whisk 1 tsp cornstarch with 1 tbsp cold water and stir it into the sauce before adding butter.
* Using wine instead of broth gives a more traditional Italian flavor.
* Double the sauce ingredients if serving over pasta.
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Would you like me to also give you a **creamy version of Chicken Piccata** (with a touch of cream added to the sauce) or keep it classic lemon-butter style?
