Piccata di Pollo (Chicken Piccata)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 14 min

Total 24 min

Ingredients

2 boneless, skinless chicken breasts, about 1 lb (454 g) total
Salt and black pepper, to taste
1/2 cup (60 g) all-purpose flour
3 tbsp (45 g) unsalted butter, divided
2 tbsp (30 ml) olive oil
1/3 cup (80 ml) fresh lemon juice
1/2 cup (120 ml) chicken broth
1/4 cup (40 g) brined capers, rinsed
1/4 cup (15 g) fresh parsley, chopped
Lemon slices, for garnish (optional)

Instructions

1. Slice each chicken breast in half horizontally to create two thin cutlets. Season both sides with salt and black pepper. Dredge each cutlet in all-purpose flour, shaking off excess flour.
2. In a large skillet, heat 1 tablespoon of butter and 2 tablespoons of olive oil over medium-high heat. Once the butter is melted, add the chicken cutlets to the skillet. Cook for about 2-3 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the lemon juice, chicken broth, and capers. Bring to a boil while scraping up any bits from the bottom of the skillet for extra flavor. Simmer the sauce for about 5 minutes, allowing it to reduce slightly.
4. Reduce the heat to low and stir in the remaining 2 tablespoons of butter until melted and the sauce is smooth. Return the chicken cutlets to the skillet, spooning the sauce over them. Cook for an additional 1-2 minutes to heat the chicken through.
5. Sprinkle chopped parsley over the chicken piccata and garnish with lemon slices if desired. Serve immediately, pairing it with pasta, rice, or vegetables.