Chicken Piccata with Lemon Sauce 🍗

A classic Italian dish with perfectly pan-seared chicken in a tangy, buttery lemon sauce, bursting with fresh flavors from capers and a hint of white wine. Simple, elegant, and utterly delicious!

Ingredients
For the Chicken Piccata:

4 boneless, skinless chicken breasts
Salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour (for dredging)
2 tablespoons olive oil
2 tablespoons unsalted butter
For the Lemon Sauce:

1/2 cup dry white wine (or chicken broth if preferred)
1/2 cup fresh lemon juice (about 2 lemons)
1 tablespoon capers, drained and rinsed
1/4 cup chicken broth
2 tablespoons unsalted butter (for sauce)
2 tablespoons fresh parsley, chopped (for garnish)

Instructions :
1. Prepare the Chicken:
Season the chicken breasts generously with salt and pepper on both sides.
Lightly dredge the chicken in flour, shaking off the excess.
2. Cook the Chicken:
In a large skillet, heat olive oil over medium-high heat.
Once hot, add the chicken breasts and cook for about 4-5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F).
Transfer the chicken to a plate and set aside.
3. Make the Lemon Sauce:
In the same skillet, add the white wine and cook for about 2 minutes to reduce slightly.
Add the lemon juice, chicken broth, and capers. Stir to combine and bring to a simmer.
Cook for another 2-3 minutes, allowing the sauce to reduce and intensify in flavor.
4. Finish the Sauce and Chicken:
Stir in the butter to the sauce, whisking until it melts into a smooth, glossy finish.
Return the chicken breasts to the skillet and coat them in the sauce. Let them simmer for another 2-3 minutes, allowing the flavors to meld.

5. Serve:
Transfer the chicken to plates and spoon the lemon-caper sauce over the top.
Garnish with freshly chopped parsley for a burst of color and flavor.
Serving Suggestions:
Serve with pasta, rice, or roasted vegetables to soak up the delicious lemon sauce.
Pair with a crisp white wine, like Sauvignon Blanc or Pinot Grigio, to complement the citrus flavors.

Tips & Variations:
For a thicker sauce, add a teaspoon of cornstarch mixed with a little water to the sauce while simmering.
If you don’t have capers, you can use green olives for a similar briny flavor.

🌟 Enjoy this refreshing and flavorful Chicken Piccata with a tangy lemon sauce, the perfect balance of savory and citrus!