Chicken Piccata

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1.5 lbs boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 4 tbsp unsalted butter
• 3 tbsp olive oil
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 3 tbsp capers
• 2 tbsp fresh parsley

Directions

1. Slice chicken breasts in half horizontally to make thin cutlets, then pound lightly to even thickness. Season both sides with salt and pepper and dredge each piece in flour, shaking off the excess.
2. Heat 2 tablespoons butter and all the olive oil in a large skillet over medium-high heat. Cook the chicken cutlets about 3 minutes per side until golden brown, then transfer to a plate.
3. Pour the white wine into the same skillet and let it bubble for one minute, scraping up any browned bits from the bottom of the pan.
4. Stir in the lemon juice and capers and let the sauce simmer for another 2 minutes until slightly reduced.
5. Remove the pan from heat and swirl in the remaining 2 tablespoons of butter until the sauce is smooth and glossy.
6. Return the chicken to the pan, spoon the sauce over the top, and garnish with chopped parsley before serving.

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