Chicken Piccata: Lemon and Caper Escalopes

Treat your family to a quick and flavorful dish with these tender chicken escalopes, drizzled in a zesty lemon sauce enhanced by capers and fresh parsley. A simple yet elegant meal, perfect for any occasion.

Ingredients

• 30 g (3 tbsp) all-purpose unbleached flour
• 450 g (1 lb) chicken escalopes
• 55 g (1/4 cup) butter
• 15 ml (1 tbsp) olive oil
• 250 ml (1 cup) chicken broth
• 15 ml (1 tbsp) lemon juice
• 30 ml (2 tbsp) capers
• 30 ml (2 tbsp) chopped flat-leaf parsley (+ extra for garnish)
• Lemon wedges (optional, for serving)

Instructions

1. Coat the chicken: Season the escalopes with salt and pepper, then dredge them in flour, shaking off the excess.
2. Sear the chicken: In a large, hot pan (preferably stainless steel), melt 30 g of butter with the olive oil. Sear the chicken for 2 to 3 minutes on each side until fully cooked, then set aside.
3. Deglaze: Pour the chicken broth into the pan, scraping up any browned bits, and let it reduce by half. Stir in the lemon juice, then season with salt and pepper.
4. Finish the sauce: Lower the heat and add the remaining butter, stirring until melted. Mix in the capers and parsley.
5. Reheat and serve: Return the chicken and its juices to the pan, coating the escalopes in the sauce. Adjust seasoning if needed.
6. Plate and garnish: Arrange the chicken on plates, drizzle with the sauce, and sprinkle with fresh parsley. Serve with lemon wedges on the side.

A light, flavorful dish that pairs beautifully with fresh pasta or sautéed vegetables!