With soft, pan-seared chicken cutlets dipped in a buttery lemon-caper sauce, Golden Piccata Bliss is a dazzling take on the traditional Italian favorite that brings sunshine to your plate. Each mouthful is the ideal balance of zest, savory richness, and herbal freshness—juicy within and crisp on the surface. This meal is sophisticated enough for entertaining but still easy enough for a weeknight treat, finished with a dash of parsley and a hint of garlic. For a dish that really lives up to its name, serve it over sautéed greens, mashed potatoes, or spaghetti.
Golden Piccata Bliss
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Calories
350
Author:
Angie M.
With soft, pan-seared chicken cutlets dipped in a buttery lemon-caper sauce, Golden Piccata Bliss is a dazzling take on the traditional Italian favorite that brings sunshine to your plate. Each mouthful is the ideal balance of zest, savory richness, and herbal freshness—juicy within and crisp on the surface. This meal is sophisticated enough for entertaining but still easy enough for a weeknight treat, finished with a dash of parsley and a hint of garlic. For a dish that really lives up to its name, serve it over sautéed greens, mashed potatoes, or spaghetti.
Ingredients
2 boneless, skinless chicken breasts (sliced in half horizontally to make 4 cutlets)
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Salt and freshly ground black pepper
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½ cup all-purpose flour (for dredging)
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2–3 tablespoons olive oil
2 tablespoons unsalted butter (divided)
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3–4 garlic cloves (minced)
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½ cup dry white wine (or chicken broth)
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¾ cup chicken broth
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¼ cup fresh lemon juice (about 2 lemons)
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2–3 tablespoons capers (drained)
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2 tablespoons chopped fresh parsley (for garnish)
Lemon slices (optional, for garnish)
Directions
Prepare the chicken
Pat the chicken cutlets dry with paper towels. Season both sides with salt and pepper. Dredge lightly in flour and shake off the excess.
Sear the chicken
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add chicken and cook 3–4 minutes per side, until golden and cooked through.
Remove chicken from pan and set aside on a plate.
Make the sauce
Lower the heat to medium. In the same skillet, add garlic and sauté for about 30 seconds.
Pour in white wine (or chicken broth) to deglaze the pan, scraping up brown bits with a wooden spoon.
Stir in chicken broth, lemon juice, and capers. Simmer for 3–5 minutes until slightly reduced.
Finish the sauce
Stir in the remaining 1 tablespoon of butter for richness. Return chicken to the skillet and spoon sauce over the top. Simmer for 2–3 minutes.
Serve
Sprinkle with chopped parsley and garnish with lemon slices if desired.
Serve over pasta, mashed potatoes, or a bed of sautéed spinach.