Chicken Piccata Recipe
Chicken Piccata is a quick and flavorful one-pan dish featuring tender chicken in a vibrant lemon-caper sauce. This recipe offers a restaurant-quality dining experience in the comfort of your home.
Ingredients
- For the Chicken Piccata:
- Boneless skinless chicken breasts (3 large pieces)
- All-purpose flour 1/2 cup
- Unsalted butter 4 tablespoons, divided
- Olive oil 3 tablespoons
- Fresh lemon juice 1/4 cup, from 1 large lemon
- Dry white wine such as Chardonnay (1/2 cup)
- Capers rinsed under cold water (3 tablespoons)
- Salt 1 teaspoon, or to taste
- Black pepper 1/2 teaspoon, or to taste
- For Garnish:
- Lemon sliced into thin rings (1 small)
- Fresh parsley chopped (1/4 cup)
Instructions
- Slice each chicken breast lengthwise to yield six thin cutlets. Season both sides of the cutlets with salt and black pepper.
- Place the flour in a shallow dish and coat each chicken piece lightly, shaking off any excess. Arrange the coated cutlets in a single layer on a plate.
- Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter. When the butter begins to sizzle, place three chicken cutlets in the skillet. Sauté each side for 2–4 minutes, or until the internal temperature reaches 165°F. Transfer the cooked chicken to a serving platter. Repeat the process with the remaining chicken, adding 1 tablespoon of oil and 1 tablespoon of butter to the skillet as needed.
- Keeping the skillet at medium-high heat, pour in the white wine, followed by the lemon juice, 1 tablespoon of butter, and the rinsed capers. Allow the mixture to simmer for 1 minute, scraping up any browned bits from the pan to infuse the sauce with additional flavor.
- Dip the cooked chicken cutlets into the sauce one by one, ensuring they are well-coated, and return them to the platter. Continue simmering the sauce for an additional 2 minutes to slightly thicken.
- Pour the sauce over the chicken, then garnish with lemon slices and fresh parsley before serving.