This lemon chicken piccata or lemon chicken scaloppini is a classic Italian recipe that everybody loves, quick and easy to make with few ingredients, perfect for any weekday meal or even for entertaining!
In Italy lemon piccata or scaloppini is made either with veal, turkey, pork or chicken, take your pick! The meat is cut in thin slices that are pan seared in a few minutes
I went with chicken today, the whole family likes it and it is more budget friendly.
The sauce is made with broth, white wine, lemon juice and finished with butter, then it is sprinkled with a handful of capers, very flavorful.
I rather like to slice my chicken breasts thinly, hold a sharp kitchen knife perpendicular to the breast and cut slices about 1/2 inch thick, you will get about 5 slices per breast depending on its weight. Another solution is to halve the chicken breasts horizontally or you can pound them.
This chicken piccata can be served with a side of sauteed potatoes and green beans for instance, I served it with a mix of green peas and green asparagus.
2 pounds (900 g.) chicken breasts, skinless, thinly sliced or halved horizontally
Salt and pepper to taste
1/2 cup (65 g.) all-purpose flour
1/2 cup (120 ml) white wine
3/4 cup (180 ml) chicken broth
2 tbsp. lemon juice
1/4 cup capers in vinegar or to taste
About 6 tbsp. butter
Sprinkle the chicken breasts with salt and pepper, add the flour to a shallow bowl and dredge the chicken on both sides, shake off excess flour and set aside
Into a large frying pan, on high heat, heat a tbsp. of butter and a tbsp. of vegetable oil, fry the chicken on both sides about 3 minutes per side, proceed in batches, add more butter in between batches if necessary, set aside on a plate
Lower the heat to medium/high, add the white wine, cook until reduced to half, add the broth and lemon juice, cook away until reduced to half
Add two tbsp. butter and melt stirring constantly, this will thicken your sauce
Sprinkle salt and pepper to taste, add the capers (no need to cook them), stir
Put the chicken back into the frying pan just to re-heat, drizzle with the sauce and capers, serve immediately
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