Description
A flavorful Mediterranean twist on classic Chicken Piccata featuring tender butterflied chicken breasts pan-seared to golden perfection and simmered in a tangy lemon, caper, and garlic sauce. This dish combines buttery richness with zesty freshness, making it a perfect light yet satisfying meal.
Ingredients
Scale
Chicken
- 2 skinless chicken breasts, butterflied
- Salt and pepper, optional for seasoning
Coating
- 1/2 cup flour (whole wheat or almond flour can be used)
Cooking Fats
- 6 tablespoons (3/4 stick) butter (divided)
- 2 tablespoons extra virgin olive oil, plus more as needed
Sauce
- 1/4 cup fresh lemon juice
- 1/2 cup chicken stock
- 1 1/2 tablespoons capers, rinsed and chopped
- 2 garlic cloves, smashed or minced
Garnish (Optional)
- Sliced lemon
- Chopped parsley
Instructions
- Prepare the Chicken: Place the flour in a shallow bowl. Butterfly the chicken breasts as described, then optionally season them with salt and pepper. Dredge each breast in the flour, tapping off the excess. Set the coated chicken aside on a plate.
- Brown the Chicken: Heat a large skillet over medium-high heat. Melt 2 tablespoons of butter with 1 tablespoon of olive oil (or alternatively 3 tablespoons olive oil) in the skillet. Add chicken cutlets in batches, browning two at a time to avoid overcrowding. Cook the first side for about 2 1/2 minutes until golden, then flip and cook the other side for about 1 minute. Remove cooked chicken and place on a clean plate. Use additional butter or olive oil between batches as needed; you may not use all the butter called for initially.
- Make the Sauce and Finish Cooking: In the same skillet, add lemon juice, chicken stock, capers, and garlic. Bring to a boil, then reduce heat to simmer. Return the chicken to the skillet and simmer for 2 to 5 minutes until fully cooked through. Add more butter or olive oil as desired to enrich the sauce.
- Serve: Plate the chicken breasts and spoon the sauce over them. Garnish with sliced lemon and chopped parsley if desired. Serve immediately for best flavor and presentation.
Notes
- Butterflying the chicken breasts helps them cook evenly and quickly.
- Flour dredging creates a nice crust and helps thicken the sauce.
- Use fresh lemon juice for the brightest flavor.
- You can substitute whole wheat or almond flour for a gluten-free option.
- Adjust amount of butter and olive oil to make the dish lighter or richer.
- Serve with pasta, rice, or a fresh green salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Keywords: Chicken Piccata, Mediterranean Chicken, Lemon Caper Chicken, Pan-fried Chicken, Quick Chicken Dinner
