5-Ingredient Chicken Piccata
Chicken piccata sounds Italian and complicated and it is neither. Butter, lemon, capers, and flour-dredged chicken — that's the whole recipe. The sauce comes together from the pan drippings in two minutes. This is a 25-minute weeknight dinner with the kind of results that make people ask what restaurant you ordered from.
What You Need
- 2 chicken breasts, pounded to 1/2-inch thickness
- 1/4 cup all-purpose flour
- 3 tablespoons capers
- 2 lemons, juiced
- 4 tablespoons butter
How to Make It
- 1
Season chicken with salt and pepper. Dredge lightly in flour, shaking off the excess.
- 2
Melt 2 tablespoons of butter in a skillet over medium-high. Cook chicken 3–4 minutes per side until golden and cooked through. Remove to a plate.
- 3
Add capers to the pan and let them sizzle for 30 seconds. Pour in lemon juice and scrape up any browned bits from the bottom of the pan — that's flavor. Cook 2 minutes until slightly reduced. Add remaining butter and swirl the pan to melt it into a glossy sauce. Return chicken to the pan, spoon sauce over it, and cook 1 minute to meld.
