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Savory Brown Butter Sage Chicken Piccata

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A quick and easy chicken piccata recipe featuring nutty brown butter, fresh sage, bright lemon, and briny capers for a cozy yet elegant meal.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts, thinly sliced or pounded to ½ inch thickness
  • Salt and freshly ground black pepper, to taste
  • ½ cup all-purpose flour (60 grams) for dredging
  • 4 tablespoons unsalted butter (about 60 grams), divided
  • 10–12 fresh sage leaves, whole
  • Juice of 1 large lemon (about 3 tablespoons / 45 ml), plus thin lemon slices for garnish
  • 2 cloves garlic, minced
  • 2 tablespoons capers, drained
  • ½ cup chicken broth or white wine (120 ml)
  • Chopped fresh parsley, for garnish (optional)

Instructions

  1. Trim any fat from the chicken breasts. Place each breast between two sheets of plastic wrap or inside a zip-top bag. Using a meat mallet or rolling pin, gently pound the chicken to about ½ inch thickness. Season both sides generously with salt and pepper.
  2. In a shallow bowl, spread out the all-purpose flour. Lightly coat each chicken piece in the flour, shaking off any excess.
  3. Heat 2 tablespoons of unsalted butter in a heavy-bottomed skillet over medium heat. Once melted, add the fresh sage leaves. Cook until the butter turns golden brown and smells nutty, about 3-4 minutes. Remove the sage leaves and set aside on paper towels to drain.
  4. Add the remaining 2 tablespoons of butter to the pan. Once melted and hot, add the chicken breasts. Cook for 3–4 minutes per side, or until golden brown and cooked through (internal temperature 165°F). Avoid overcrowding; cook in batches if necessary. Remove chicken and keep warm.
  5. Reduce heat to medium-low. Add minced garlic to the pan and sauté briefly until fragrant, about 30 seconds. Pour in the chicken broth or white wine to deglaze the pan, scraping up browned bits. Stir in lemon juice and capers. Let the sauce simmer gently for 2-3 minutes to reduce slightly.
  6. Return the chicken to the pan, spooning sauce over each piece. Warm through for another minute. Toss the reserved crispy sage leaves back in and sprinkle with chopped parsley if using.
  7. Plate the chicken, spoon extra sauce over the top, and garnish with thin lemon slices. Serve with sides like roasted potatoes, steamed asparagus, or light pasta.

Notes

Watch the butter closely when browning to avoid burning. If the sauce is too thin, thicken with a pinch of flour or cornstarch slurry. Rest chicken briefly after cooking to keep it juicy. For gluten-free, substitute all-purpose flour with almond or gluten-free flour. For dairy-free, use olive oil instead of butter.

Nutrition

Keywords: chicken piccata, brown butter, sage, lemon, capers, easy dinner, quick recipe, weeknight meal, savory chicken

Find it online: https://prismtaste.com/savory-brown-butter-sage-chicken-piccata-recipe-easy-homemade-lemon-capers-guide/