‘Cini ‘Tini Chicken Piccata

Ingredients

For the chicken

• 4 boneless, skinless chicken breasts
• Salt and black pepper, to taste
• 1/2 cup all-purpose flour
• 2 tbsp olive oil
• 2 tbsp butter

For the piccata sauce

• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tbsp capers, drained
• 2 tbsp butter
• 1 garlic clove, minced
• 1 tsp lemon zest
• Optional: splash of dry white wine

Garnish

• Fresh parsley
• Lemon slices

Instructions

1. Prepare the chicken
   Pound chicken breasts to even thickness. Season with salt and pepper, then lightly dredge in flour.
2. Sear the chicken
   Heat olive oil and butter in a skillet over medium-high heat. Cook chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
3. Make the sauce
   In the same skillet, sauté garlic briefly. Add chicken broth, lemon juice, and white wine if using. Simmer for 2–3 minutes.
4. Add capers and butter
   Stir in capers, lemon zest, and butter until the sauce becomes glossy.
5. Return chicken to skillet
   Add chicken back to the pan and spoon sauce over the top. Simmer for 1–2 minutes.
6. Serve
   Garnish with parsley and lemon slices before serving.

Tips

• Thin chicken cutlets cook faster and stay tender.
• Fresh lemon juice makes a huge difference in flavor.
• Don’t skip capers — they provide the signature tangy bite.
• Use white wine for added depth and elegance.
• Serve immediately while the sauce is silky and warm.
• Extra sauce is excellent over pasta or mashed potatoes.

Serving Suggestions

Pairs perfectly with:

• Angel Hair Pasta
• Roasted Potatoes
• Steamed Green Beans
• Crusty bread for soaking up the lemon-butter sauce