Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Horizontal image of a white plate with cooked poultry pieces covered in a citrus and caper sauce next to whole garlic and lemon slices.

Chicken Piccata


  • Author: Fanny Slater
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

Buttery chicken meets briny capers and tart lemon in this perfect piccata. Make this Italian delicacy for tonight’s dinner.


Ingredients

Scale
  • 4 boneless skinless chicken breast halves (or 2 whole breasts, butterflied and cut in half), pounded to 1/2 inch thick
  • 1 teaspoon coarse salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 cup all-purpose flour
  • 3 tablespoons olive oil, divided
  • 6 tablespoons unsalted butter, divided
  • 2 large cloves garlic, minced
  • 1 cup dry white wine
  • 1 cup homemade or low-sodium chicken stock
  • Zest of 1 large lemon
  • Juice of 1 large lemon
  • 2 tablespoons capers
  • 2 tablespoons chopped fresh Italian parsley, divided

Instructions

  1. Season the chicken breasts with the salt and pepper, and then dredge them in the flour. Shake off any excess.
  2. In a large skillet, melt 2 tablespoons of the olive oil and 2 tablespoons of the butter over medium-high heat. When the butter begins to foam and sizzle, add the chicken and cook until golden brown, about 2 minutes per side. Remove and set aside on a plate.
  3. Reduce the heat to medium-low, add the remaining tablespoon of olive oil, and swirl to coat the pan. Add the garlic and cook until light golden brown, about 30 seconds.
  4. Whisking as you pour, to scrape up any brown bits from the bottom, add the white wine, chicken stock, lemon zest, lemon juice, and capers. Bring the mixture to a boil.
  5. Return the chicken and any juices to the pan. Simmer uncovered, occasionally spooning the sauce onto the poultry, until cooked through and the sauce is reduced by half, about 3-5 minutes. 
  6. Divide the chicken among 4 plates, and then vigorously whisk the remaining butter into the pan sauce. Once the butter has melted and the sauce has thickened, whisk in 1 tablespoon of the parsley.
  7. Season the sauce to taste with additional salt and pepper, and then evenly pour over the plated poultry. Garnish with the remaining parsley and serve.
  • Category: Chicken
  • Method: Stovetop
  • Cuisine: Italian

Keywords: chicken, piccata, capers, lemon