Easy Chicken Piccata

Here’s a clean and professional recipe for Easy Chicken Piccata, written in English without icons:

Best for: Quick weeknight dinners or elegant meals
Serves: 4

Ingredients:

• 4 boneless, skinless chicken breasts

• Salt and pepper, to taste

• 1/2 cup all-purpose flour, for dredging

• 3 tablespoons olive oil

• 4 tablespoons unsalted butter, divided

• 1/2 cup fresh lemon juice (about 2 lemons)

• 1/2 cup chicken broth

• 1/4 cup capers, drained

• Fresh parsley, chopped (for garnish)

Instructions:

1. Flatten chicken breasts to even thickness (about 1/2 inch) using a meat mallet or rolling pin.

2. Season both sides with salt and pepper.

3. Dredge each chicken breast in flour, shaking off excess.

4. In a large skillet, heat olive oil and 2 tablespoons butter over medium-high heat.

5. Add chicken and cook until golden brown and cooked through, about 4–5 minutes per side. Remove chicken and set aside.

6. In the same skillet, add lemon juice, chicken broth, and capers. Bring to a simmer, scraping up any browned bits from the pan.

7. Reduce heat and stir in remaining 2 tablespoons butter until melted and sauce slightly thickens.

8. Return chicken to the skillet, spoon sauce over the top, and heat for 1–2 minutes.

9. Garnish with chopped parsley and serve immediately.

Tips:

• Serve with pasta, rice, or steamed vegetables.

• For extra flavor, add minced garlic when cooking the chicken.

• Use fresh lemon juice for the best taste.

Would you like a recipe for a side dish to pair with Chicken Piccata?