Ingredients

The following ingredients have 4 Servings
  • 5 tablespoons butter (divided)
  • 2 tablespoons olive oil
  • 1 pound chicken cutlets (about 4)
  • 1/2 cup all purpose flour
  • salt & pepper (to taste)
  • 2 tablespoons lemon juice
  • 1/2 cup chicken stock or broth
  • 1/2 cup white wine (or additional stock/broth)
  • 1-2 tablespoon capers (drained)
  • 2 tablespoons flat-leaf Italian parsley (chopped)

Instruction

  • Heat 2 tablespoons butter and 2 tablespoons olive oil in a large, nonstick skillet over medium heat.
  • Stir flour, salt, and pepper together in a shallow dish. Dredge each chicken cutlet in flour mixture and add to the hot pan. Cook chicken, about 3 minutes each side until browned and fully cooked. Remove chicken from pan and set aside.
  • In the hot pan, whisk in remaining butter, lemon juice, chicken stock, and white wine to create the sauce. Add in capers, parsley, and chicken pieces.
  • Serve chicken with the piccata sauce poured over the top of the pan-fried chicken with lemon slices or wedges, alongside your favorite pasta or salad.