Chicken Piccata

Name: Chicken Piccata
Total time: 20 min
Yield: 4 serving(s)
Ingredients: ⅓ cup all-purpose flour; salt and ground black pepper to taste; 1 pound thin-sliced boneless, skinless chicken breast; 4 tablespoons unsalted butter, divided; 2 tablespoons olive oil; ¼ cup fresh lemon juice; ¼ cup white wine; ¼ cup chicken stock; 2 tablespoons capers, drained and rinsed; 2 tablespoons chopped fresh parsley

Lauren Dellabella Website

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Chicken piccata is a dish that deserves to be part of every home cook's repertoire. The crowd-pleasing recipe is easy to make and ready in under half an hour—plus who can say no to a buttery lemon sauce? Thinly sliced chicken is dredged in flour, then quickly pan-fried to form a golden crust. You then make the delicious lemon, caper and butter sauce in the same pan—make sure to scrape up all of the crispy bits! This weeknight chicken dish is best served with something starchy to soak up the sauce, like mashed potatoes or plenty of crusty bread.

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Servings: 4

Ready in: 20min PT20M

Ingredients

⅓ cup all-purpose flour
salt and ground black pepper to taste
1 pound thin-sliced boneless, skinless chicken breast
4 tablespoons unsalted butter, divided
2 tablespoons olive oil
¼ cup fresh lemon juice
¼ cup white wine
¼ cup chicken stock
2 tablespoons capers, drained and rinsed
2 tablespoons chopped fresh parsley

Directions

Season flour with salt and pepper. Dredge chicken in flour to coat. Tap gently to remove loose excess flour.
Melt 2 tablespoons of butter with olive oil in a large skillet over medium heat. Cook chicken in hot butter mixture until golden brown, about 4 minutes per side; remove to a plate and cover to keep warm.
Mix lemon juice, wine, chicken stock, and capers together in the skillet; bring to a boil while scraping browned bits of food from the pan; cook for 1 minute.
Return chicken and any juices from the plate to the skillet and simmer in sauce until chicken is cooked through, about 3 minutes. Remove chicken to a serving platter.
Melt remaining 2 tablespoons butter in the sauce; stir.
Pour sauce over chicken and garnish with parsley to serve.

Mealthy tip:

If you or your family have gluten sensitivities, try coating the chicken in cornstarch or your preferred gluten-free flour mix instead of all-purpose flour. Using cornstarch results in an even crispier, crunchier exterior and seals in moisture in the meat.

Tagged:

Dinner Weeknight Quick And Easy Ready In 30 Chicken Italian One Pot Or Pan Chicken Breast Lemon Juice Capers

Reviews

4.5out of 5 Stars

(5 Reviews)

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What others are saying

Sam Dalton says:

Classic chicken piccata! So delicious, love the lemon flavors. This is also my wife's favorite dish, she loves it when I make it. It goes perfect with sautéed spinach.

Laura Griffin says:

I love chicken piccata, but this was my first time making the recipe! It was so easy, why didn't I try it sooner? Such a classic Italian dish, and it was incredible. My boyfriend and I ate the entire thing! This is perfect for weeknights and date nights. I can't wait to make it again!

Sheila Long says:

Classic chicken piccata! I didn't use the capers though. If you really love the lemon flavors you can add a little lemon zest on top for garnish.

Jeremy Hughes says:

My wife has a gluten allergy, so I coated the chicken in a gluten free flour mix instead. I should have used cornstarch though. The chicken wasn't as crispy as I would have liked. Next time I'll use cornstarch.

Jenny J says:

Seasoned the chicken with garlic powder and onion powder, and served it with cauliflower mash and sautéed green beans. Really good dinner!