Chicken Piccata

Ingredients

• 1.5 lbboneless chicken breasts$13.62
• 1 tspkosher salt$0.02
• 0.5 tspblack pepper$0.11
• 0.5 cupall-purpose flour$0.24
• 2 tbspolive oil$0.71
• 4 tbspunsalted butter$0.85
• 0.5 cupchicken broth$0.44
• 0.25 cuplemon juice$0.44
• 2 tbspcapers, drained$0.79
• 2 tbspfresh parsley, chopped$0.39
• Total for 4 servings$17.61

Most of the cost is boneless chicken breasts ($13.62) and unsalted butter ($0.85). With oil, spices and staples already at home, the shop drops to about $15.41. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Season both sides of the chicken cutlets evenly with the kosher salt and black pepper. Place the all-purpose flour in a shallow dish and dredge each cutlet, shaking off any excess coating.
2. Heat the olive oil and 1 tablespoon of the unsalted butter in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer (in batches if needed) and sear for 2 to 3 minutes per side until golden brown and cooked through to an internal temperature of 165°F (74°C). Transfer the chicken to a warm plate.
3. Pour the chicken broth and lemon juice into the same skillet over medium heat, scraping up the browned fond from the bottom with a wooden spoon. Stir in the drained capers and simmer for 2 to 3 minutes until the liquid reduces slightly.
4. Remove the skillet from the heat. Whisk in the remaining 3 tablespoons of cold unsalted butter one piece at a time until melted, creamy, and glossy. Stir in the fresh parsley.
5. Return the chicken cutlets to the pan to coat with the warm sauce, or spoon the pan sauce over the plated cutlets, and serve immediately.