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Easy Chicken Piccata

This is the ultimate proof that fancy-sounding food doesn't have to be hard. It’s bright, buttery, and those briny capers give it a 'pop' that makes you feel like a chef—even if you’re still in your pajamas. Ready in 30 minutes and better than the restaurant version, trust me.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

THE CHICKEN
  • 4 boneless, skinless chicken breasts Pounded to 1/2-inch thickness for even cooking.
  • 0.5 cup all-purpose flour Seasoned with salt and pepper.
  • 3 tbsp olive oil For that perfect golden sear.
THE SAUCE
  • 5 tbsp unsalted butter Divided; keep 3 tbsp cold for the finish.
  • 0.33 cup dry white wine Sauvignon Blanc or Pinot Grigio work best.
  • 0.75 cup chicken broth Low sodium gives you more salt control.
  • 0.33 cup fresh lemon juice About 2 large lemons; don't use the bottled stuff!
  • 3 tbsp capers Drained; rinse them if you want less salt.
  • 2 tbsp fresh parsley Chopped for a bright finish.

Equipment

  • Large skillet
  • Meat Mallet or Heavy Pan

Method
 

  1. Pound the chicken flat and dredge it in the seasoned flour. Shake off the excess so it's a thin coating. Heat the oil and 1 tbsp of butter and sear the chicken until golden brown. Set aside on a plate and tent with foil.
  2. Pour the wine into the same pan and scrape up the brown bits (the fond). Let it bubble for a minute to reduce the alcohol 'bite.'
  3. Add the broth, lemon juice, and capers. Let it simmer for about 3-5 minutes until the sauce reduces and thickens slightly.
  4. Remove the pan from the heat. Whisk in the cold butter one tablespoon at a time. This is the professional way to get a glossy, velvety emulsion.
  5. Put the chicken back in the pan and spoon the sauce over it. Garnish with parsley and lemon slices. Serve immediately and don't forget the 'Single Bite' shot!

Notes

Sofia's Real Tips: 1. Always use cold butter to finish the sauce; warm butter will just make it greasy. 2. Fresh lemons are non-negotiable—bottled juice has a metallic taste. 3. Zero-waste trick: Scrub your cutting board with the leftover lemon halves. 4. If you don't do wine, just swap it for more broth with a tiny splash of white wine vinegar.