Can I use bottled lemon juice?

Nope - fresh squeezed only! Bottled juice tastes metallic compared to the bright pop of fresh lemons. I keep mine at room temperature before juicing - they give up more juice that way. Pro tip: roll them firmly on the counter first to break down the membranes.

How do I prevent soggy chicken?

The secret is patting your cutlets bone-dry with paper towels before dredging in flour. Any surface moisture creates steam instead of that golden crust we love. Also, let them rest on a wire rack after cooking - this prevents condensation from forming underneath.

Can I make this gluten-free?

Absolutely! Swap the all-purpose flour 1:1 with your favorite gluten-free blend (I like ones with xanthan gum). The dredging won’t stick quite as evenly, but the flavor will still be fantastic. Just handle the cutlets gently when flipping.

Why add capers at the end?

Those briny little flavor bombs lose their pop if cooked too long. I stir them in right at the last minute so they keep their texture and pungent saltiness that cuts through the rich butter so perfectly. Taste first - sometimes I rinse them if they’re extra salty!

Irresistible 30-Minute Chicken Piccata with Lemony Bliss

Classic Chicken Piccata

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Quickly sauté chicken cutlets in a tangy lemon-caper butter sauce for an elegant 30-minute dinner. Perfect with pasta or veggies.

Author: Sophia Collins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Sautéing
Cuisine: Italian
Diet: Low Lactose

Ingredients

Scale

2 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons butter
1/3 cup chicken broth
1/4 cup fresh lemon juice
1/4 cup capers, drained
2 tablespoons chopped fresh parsley

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Instructions

Pound chicken breasts to 1/4-inch thickness and cut into cutlets.
Mix flour, salt, and pepper in a shallow dish. Dredge chicken in the mixture.
Heat olive oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden. Remove and set aside.
In the same skillet, melt butter. Add chicken broth, lemon juice, and capers. Simmer for 2 minutes.
Return chicken to the skillet, coating it in the sauce. Cook for 1-2 minutes.
Sprinkle with parsley and serve immediately.

Notes

For extra flavor, add a splash of white wine to the sauce.
Serve over pasta, mashed potatoes, or steamed vegetables.
Find more recipe ideas on Pinterest.

Nutrition

Serving Size: 1 chicken cutlet with sauce
Calories: 320
Sugar: 1g
Sodium: 650mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 26g
Cholesterol: 90mg

Find it online: https://kitchenuser.net/chicken-piccata-recipe-lemon-caper-sauce/