# Easy Chicken Piccata · Salt & Lavender

Easy Chicken Piccata · Salt & Lavender takes 25 min (5 min prep, 20 min cooking) and serves 4.

Recipe by saltandlavender.com · original: https://www.saltandlavender.com/chicken-piccata/  
Cuisine: Italian · Dish: Meat & poultry mains  
On Meez: https://meezenplace.app/recipes/easy-chicken-piccata-3 (with step-by-step Cook Mode)

This easy chicken piccata recipe is a classic Italian American dish with a lemon butter caper sauce that's fast to make at home!

## Ingredients (serves 4)

- 2 large chicken breasts
- Salt & pepper (to taste)
- Flour (for dredging)
- 4 tablespoons butter (divided)
- 1 tablespoon olive oil
- ¼ cup chicken broth (or dry white wine)
- 1 tablespoon lemon juice + zest of 1 lemon
- 1 tablespoon brined capers (drained)
- ½ cup heavy/whipping cream
- Garnish (optional) chopped parsley and/or freshly grated parmesan cheese
- ¼ teaspoon garlic powder

## Steps

1. Slice the chicken breasts lengthwise (butterfly then cut in half) to make 4 thinner cutlets
2. Trim off any fat from the chicken
3. Season the chicken generously with salt, pepper, and garlic powder
4. Coat the chicken in flour
5. Add 2 tablespoons of the butter plus the olive oil to a skillet over medium-high heat
6. Once the pan is hot, cook the chicken pieces until golden, about 4-5 minutes per side
7. Transfer the chicken to a plate
8. Take the pan off the heat and add the chicken broth, lemon juice, lemon zest, remaining 2 tablespoons of butter, and capers to the skillet
9. Scrape up any browned bits from the pan
10. Stir in the cream and return the pan to the heat
11. Once it's bubbling again, add the chicken back into the pan
12. Cook until the chicken is cooked through and the sauce has reduced to your liking, turning down the heat if bubbling furiously and adding more broth if the sauce thickens too much
13. Garnish with freshly chopped parsley and/or parmesan cheese if desired

## Good to know

### Swaps

No heavy cream? You can leave it out for a thinner, more traditional piccata sauce.

### Storing it

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in a skillet over low heat until steaming hot, so the sauce doesn't break.

### Making it ahead

You can slice and season the chicken cutlets up to a day ahead and keep them covered in the fridge until ready to cook.

## Nutrition (per serving, 1 serving, as published by saltandlavender.com)

- Calories: 393 kcal
- Protein: 26 g
- Carbohydrates: 7 g
- Sugar: 1 g
- Fiber: 1 g
- Fat: 29 g
- Saturated fat: 15 g
- Cholesterol: 143 mg
- Sodium: 352 mg