Chicken Piccata
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Chicken piccata is an Italian-American classic that looks impressive but takes less than 30 minutes. Thin golden chicken cutlets are bathed in a bright, buttery pan sauce of white wine, lemon, and briny capers. The key is getting a good sear on the chicken so the flour coating turns golden — that flavorful crust dissolves slightly into the sauce, thickening it naturally. Don't skip the capers; they add a little burst of salty brine that elevates the entire dish.
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 4 tbsp butter, divided
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- Juice and zest of 1 lemon
- 3 tbsp capers, drained
- 1/4 cup fresh parsley, chopped
- Linguine or mashed potatoes for serving
Instructions
- Slice chicken breasts horizontally into thin cutlets; pound to even 1/2-inch thickness
- Season with salt and pepper and dredge in flour, shaking off excess
- Heat 2 tbsp butter and olive oil in large skillet over medium-high heat
- Cook chicken cutlets 3-4 minutes per side until golden; remove to plate
- Add remaining butter and garlic; cook 1 minute
- Add white wine; cook 2 minutes, scraping up browned bits
- Add chicken broth, lemon juice, and lemon zest; simmer 3 minutes
- Stir in capers and return chicken to pan; spoon sauce over
- Simmer 2 minutes until sauce slightly thickens
- Garnish with fresh parsley and serve
Notes
Pounding the chicken to even thickness ensures it cooks evenly without drying out. Don't rush the sear — that golden crust is what makes the sauce special.
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