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In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat.
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Add chicken and sauté for about 3–4 minutes per side, or until golden brown and cooked through.
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Remove chicken from the pan and set aside on a plate (cover loosely with foil to keep warm).
3. Make the Lemon Sauce:
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In the same pan, pour in the white wine or chicken broth. Scrape up any browned bits from the bottom of the skillet.
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Add remaining chicken broth, lemon juice, and capers. Let simmer for 2–3 minutes, allowing the sauce to reduce slightly.
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Stir in the remaining 2 tablespoons of butter until melted and sauce becomes glossy.
4. Return Chicken to Pan:
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Place chicken back into the skillet and spoon the sauce over the top.
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Simmer for 2 more minutes to warm everything through and infuse flavor.
5. Garnish and Serve:
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Sprinkle with fresh parsley and garnish with lemon slices if desired.
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Serve immediately with your favorite side dish.
Serving Suggestions
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With Pasta: Angel hair or spaghetti tossed in a bit of olive oil and lemon zest.
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With Vegetables: Steamed asparagus, sautéed spinach, or roasted green beans.
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With Potatoes: Mashed potatoes or roasted baby potatoes work wonderfully.
Storage Tips
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Refrigerate: Store leftovers in an airtight container for up to 3 days.
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Reheat: Gently reheat in a skillet over low heat, adding a splash of broth if needed.
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Freeze: Not recommended, as the sauce may separate and the texture of the chicken may change.
Variants
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Gluten-Free Option: Use cornstarch or gluten-free flour for dredging.
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Creamy Piccata: Add a splash of heavy cream to the sauce for a richer flavor.
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Fish Piccata: Substitute chicken with thin white fish fillets such as sole or cod.
Conclusion
Chicken Piccata with Lemon Sauce is a bright, flavorful dish that balances richness with acidity in every bite. With simple ingredients and a fast prep time, it’s a reliable favorite for both casual and formal meals. Once you try this classic recipe, it’s bound to become a regular in your kitchen rotation
