1-Getting started with chicken piccata is easier than you might think, and this guide walks you through it all. First, slice the 2 large chicken breasts lengthwise to make four thin cutlets, and trim off any fat for a clean, even cook. Season the cutlets with salt and pepper to taste, and 1/4 teaspoon garlic powder, then coat them in flour for dredging to create that nice crispy layer.

2-Heat 2 tablespoons of the butter and 1 tablespoon olive oil in a skillet over medium-high heat. Cook the chicken for 4-5 minutes per side until it’s golden brown, then transfer it to a plate to rest. This step ensures the chicken stays juicy and flavorful.

3-Remove the skillet from heat and add 1/4 cup chicken broth or dry white wine, 1 tablespoon lemon juice, the zest of 1 lemon, the remaining 2 tablespoons butter, and 1 tablespoon brined capers. Scrape the brown bits from the bottom of the skillet to mix in all that tasty goodness and build a rich sauce base.

4-Stir in 1/2 cup heavy or whipping cream and return the pan to heat until the mixture bubbles. Add the chicken back to the skillet and cook for 5 minutes or until it’s cooked through and the sauce has reduced. If you skip the cream, increase the chicken broth to 3/4 cup for a lighter version, and thin the sauce with more broth if it gets too thick.

5-This method makes the dish adaptable, like using tips from our chicken piccata variations to mix things up. Remember, the key is to keep an eye on the heat to avoid overcooking.