Chicken Piccata

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Chicken Piccata

An easy to whip up pasta classic. Can be made in 20 minutes and feel gourmet. Enjoy!


Boneless skinless breast or chicken tenders

Kosher salt

½ cup all-purpose flour

3 Tbsp. extra-virgin olive oil, divided

4 garlic cloves

cup dry white wine

1 Tbsp. drained capers, coarsely chopped

Tbsp. unsalted butter, cut into pieces

2 Tbsp. fresh lemon juice

Chopped parsley and lemon wedges (for serving)


Step 1: Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less).  NOTE: If using tenders they are already in cutlet form and you can use as-is or pound slightly. Season lightly with salt. Place flour in a medium shallow bowl. Working one at a time, place cutlets in the bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.

Step 2: Heat 2 Tbsp. oil in a large skillet over medium-high. Working in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until the chicken is nearly cooked through about 30 seconds. Transfer to a clean plate

Step 3: Add garlic and the remaining 1 Tbsp. oil to the skillet and cook, stirring often and reducing heat if needed to keep the garlic from scorching, until golden brown, about 2 minutes. Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of the skillet, until liquid is almost completely evaporated about 3 minutes. Add ½ cup water, followed by the butter. Swirl the pan vigorously while the butter melts to help it form an emulsion with water, about 1 minute.

Step 4: Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Remove from heat and stir lemon juice into sauce; season with salt. Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges


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