Chicken Piccata is an Italian-American classic known for its tender chicken cutlets bathed in a tangy and savory lemon-butter-caper sauce. This recipe will guide you through creating a restaurant-quality Chicken Piccata right in your own kitchen. It’s a flavorful and elegant dish that’s perfect for a special dinner or any time you want to impress your guests.
Classic Chicken Piccata Recipe
Chicken Piccata features thin chicken cutlets that are lightly floured, pan-fried until golden brown, and then bathed in a zesty sauce made with lemon juice, white wine, capers, and butter. The result is a harmonious blend of flavors that's both vibrant and satisfying. Serve it over pasta or with a side of vegetables for a complete meal.
Equipment
- meat mallet
- plastic wrap
- large skillet
- tongs
Ingredients
- boneless, skinless chicken breasts
- salt and black pepper
- all purpose flour
- olive oil
- butter
- white wine
- lemon juice
- chicken broth
- capers
- fresh parsley
Instructions
- Place each chicken breast between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound them to an even thickness of about 1/2 inch. Season both sides with salt and black pepper.
- Dredge each chicken breast in the all-purpose flour, shaking off any excess.
- Heat the olive oil and 1 tablespoon of butter in a large skillet or frying pan over medium-high heat.
- Once the oil is hot, add the chicken cutlets and cook for about 3-4 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, add the white wine, lemon juice, chicken broth, and capers. Scrape any browned bits from the bottom of the pan with a wooden spoon.
- Allow the sauce to simmer and reduce by half, which should take about 5 minutes.
- Reduce the heat to low, and add the remaining 1 tablespoon of butter and chopped fresh parsley to the sauce. Stir until the butter melts and the sauce thickens slightly.
- Return the cooked chicken cutlets to the skillet and simmer for an additional 2-3 minutes to heat them through and coat them with the sauce.
- Arrange the chicken piccata on serving plates. Spoon the sauce and capers over the top.Garnish with additional fresh parsley if desired.
- Serve your homemade Chicken Piccata hot, either on its own or with pasta, rice, or steamed vegetables.
Video
Notes
- If you don't have white wine, you can use chicken broth as a substitute.
- Adjust the amount of lemon juice and capers to suit your taste.
- Be cautious when cooking with wine, as alcohol can ignite. Remove the pan from the heat when adding wine if you're using an open flame.
Nutrition
Serving: 700g
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