Lemon Herb Chicken Piccata with Capers
Experience the bright flavors of summer with this quick and delightful Lemon Herb Chicken Piccata with Capers. This dish features tender chicken cutlets that are perfectly seared to a mouthwatering golden-brown, complemented by a luscious, zesty sauce made from fresh lemon juice, aromatic garlic, and tangy capers. Ideal for a weeknight dinner or an impressive gathering, this recipe is adapted to maximize the bright flavors of lemon, ensuring each bite bursts with freshness. Serve it over a bed of pasta or alongside vibrant greens, and brighten your table with this easy-to-make yet elegant dish.
4
Servings
160
Calories
12
Ingredients
Ingredients
chicken cutlets
8 (pounded to even thickness)
salt
to taste (for seasoning)
freshly ground black pepper
to taste (for seasoning)
flour
1/2-1 cup (for dusting)
vegetable oil
4 tablespoons (for sautéing)
dry white wine
1/2 cup (for deglazing)
garlic
2 teaspoons (minced)
low sodium chicken broth
1 cup (for sauce)
fresh lemon juice
4 tablespoons (freshly squeezed)
capers
2 tablespoons (drained)
unsalted butter
4 tablespoons (for finishing)
fresh lemon slices
8 (thinly sliced)
Instructions
1
Begin by gently pounding the chicken cutlets to achieve an even thickness of just under 1/2 inch. Season both sides generously with salt and freshly ground black pepper, then lightly dust with flour, shaking off the excess.
2
In a large sauté pan, add the vegetable oil and heat over medium-high until shimmering. Once hot, add the floured chicken cutlets to the pan. Sauté for 2-3 minutes on one side until golden brown, then flip and cover the pan. Cook for an additional 1-2 minutes on the other side, or until browned and cooked through. Once done, transfer the cutlets to a warm plate and pour off any excess fat from the pan.
3
To deglaze the pan, pour in the dry white wine, scraping up any browned bits with a wooden spoon. Add the minced garlic and cook until fragrant and slightly golden, approximately 2 minutes, ensuring that the liquid reduces to almost nothing.
4
Next, add the low sodium chicken broth, fresh lemon juice, and drained capers to the pan. Return the chicken cutlets to the pan and cook for an additional minute on each side, allowing the flavors to meld. Once cooked, transfer the cutlets back to the warmed plate, keeping them warm.
5
To finish the sauce, layer the thin lemon slices in the bottom of the pan and add the unsalted butter. Stir gently until the butter is fully melted and combined with the sauce, creating a silky finish.
6
To serve, place the chicken cutlets on a plate, generously pour the lemon-caper sauce over them, and garnish each cutlet with a fresh lemon slice. Optionally, sprinkle with chopped fresh parsley for an added burst of color.
Nutrition Information
7g
Fat
12.5g
Carbs
13.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Lemon Herb Chicken Piccata with Capers?
It is a bright and zesty Italian-inspired dish featuring tender, golden-brown chicken cutlets in a sauce made from lemon juice, garlic, capers, and butter.
How many servings does this recipe make?
This recipe yields 4 servings.
What are the main ingredients for this recipe?
The main ingredients include 8 chicken cutlets, flour, vegetable oil, dry white wine, garlic, chicken broth, lemon juice, capers, butter, and fresh lemon slices.
How should I prepare the chicken cutlets?
Gently pound the chicken cutlets to an even thickness of just under 1/2 inch before seasoning and flouring.
Why do I need to pound the chicken cutlets?
Pounding the chicken ensures it reaches an even thickness, allowing it to cook uniformly and stay tender.
What seasoning is used for the chicken?
The chicken cutlets are seasoned generously on both sides with salt and freshly ground black pepper.
How do I coat the chicken for sautéing?
Lightly dust the seasoned chicken cutlets with flour, making sure to shake off any excess before placing them in the pan.
How long do I sauté the chicken cutlets?
Sauté the chicken for 2-3 minutes on the first side until golden brown, then flip and cook for an additional 1-2 minutes until cooked through.
What type of oil is used for frying the chicken?
The recipe calls for 4 tablespoons of vegetable oil for sautéing the chicken.
How do I deglaze the pan for the sauce?
Pour in 1/2 cup of dry white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
What kind of wine is best for this recipe?
A dry white wine is recommended for deglazing the pan and building the sauce.
How much garlic is needed for the sauce?
You will need 2 teaspoons of minced garlic, which is cooked until fragrant and slightly golden.
What type of chicken broth is used?
The recipe specifies using 1 cup of low sodium chicken broth.
When do I add the capers?
Add the drained capers to the pan along with the chicken broth and fresh lemon juice after the garlic has been sautéed.
How much lemon juice is required?
The recipe requires 4 tablespoons of freshly squeezed lemon juice.
What is the purpose of adding butter at the end?
Stirring in 4 tablespoons of unsalted butter at the end creates a silky, emulsified finish for the piccata sauce.
How do I serve the chicken piccata?
Place the chicken on a plate, pour the sauce over it, and garnish with fresh lemon slices and optional fresh parsley.
What can I serve with Lemon Herb Chicken Piccata?
This dish is delicious served over a bed of pasta or alongside vibrant fresh greens.
How many calories are in a serving?
Each serving contains approximately 160 calories.
What is the fat content per serving?
There are 7 grams of fat per serving.
How much protein is in this dish?
This recipe provides 13.5 grams of protein per serving.
What are the total carbohydrates per serving?
There are 12.5 grams of carbohydrates per serving.
Can I add fresh herbs to this recipe?
Yes, you can sprinkle chopped fresh parsley over the finished dish for added color and freshness.
Do I need to drain the capers?
Yes, the 2 tablespoons of capers should be drained before being added to the sauce.
Is this recipe considered a quick dinner?
Yes, it is tagged as a quick dinner and is designed to be easy to make for weeknights.
What should the texture of the sauce be?
The sauce should have a silky finish once the butter is fully melted and combined.
How do I know when the garlic is ready?
Cook the garlic for approximately 2 minutes until it is fragrant and slightly golden.
Can I use salted butter instead of unsalted?
While the recipe calls for unsalted butter to control the salt level, you can use salted butter but may want to reduce the extra salt added earlier.
What size pan should I use?
A large sauté pan is recommended to provide enough space for the chicken cutlets.
How many lemon slices are used for garnish?
The recipe uses 8 thin lemon slices for layering in the sauce and garnishing the plates.