Prep time: 25 mins | Cook time: 30 mins | Total time: 55 mins | Servings: 4 people
Enjoy a restaurant-quality meal with lush chicken in a flavorful sauce with the perfect measure of lemon and butter. This chicken piccata is a simple and quick weeknight meal that you can easily make at home.
Ingredients
Chicken:
3 tbsp olive oil
1 tbsp salted butter
2 large boneless skinless chicken breasts
½ c. flour
1 tsp garlic powder
¼ c. Parmesan cheese, finely grated
1 tsp salt
½ tsp pepper
Sauce:
2 tbsp cold salted butter
4 cloves garlic, thinly sliced
½ c. dry white wine, like chardonnay or pinot grigio
2 tbsp capers, drained
1/4 c. fresh parsley, roughly chopped
1 c. chicken broth
2 tbsp lemon juice
How to make Chicken Piccata
Step 1: On a large plate, mix the Parmesan cheese, garlic powder, salt, and pepper. Set aside.
Step 2: Into 3 thinner pieces, slice each chicken breast. Put them between saran wrap and pound to about 1/4-inch thickness using a meat tenderizer.
Step 3: Pat dry the chicken, then coat all sides with the flour mixture, tapping the excess off.
Step 4: In a large skillet, heat 3 tbsp olive oil and 1 tbsp butter over medium-high heat. Once the butter has melted, add the chicken in batches to the hot skillet and sear each side for about 3 to 4 minutes or until they formed a golden crust. As needed during cooking, add a splash of olive oil and/or decrease the heat.
Step 5: On a plate, transfer the cooked chicken and set it aside.
Sauce:
Step 6: Wipe the pan, leaving only a couple of brown bits for added flavour.
Step 7: Pour in the wine and add the garlic. Adjust the heat to medium and let the mixture gently bubble for about 4 to 5 minutes until only a slight amount of liquid remains. Deglaze the pan using a silicone spatula while the wine reduces.
Step 8: To the sauce, add the capers along with the chicken broth and 1 tbsp lemon juice. Mix well.
Finish the Meal:
Step 9: Return the chicken to the pan along with the juices from the plate.
Step 10: Over the chicken, spoon the sauce to partially cover them. Continue to cook for another 3 to 5 minutes until the sauce has slightly thickened.
Step 11: Adjust the heat to low, then add 2 tbsp cold butter to the pan. Let it melt into the sauce, tilting the pan to dispense the sauce throughout. Then, spoon the sauce again over the chicken.
Step 12: Take the pan off the heat when done and serve the chicken piccata right away garnished with some parsley. Enjoy!
Nutrition Facts:
Calories: 303kcal, Carbohydrates: 16g, Protein: 17g, Fat: 17g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 1103mg, Potassium: 355mg, Fiber: 1g, Sugar: 1g, Vitamin A: 478IU, Vitamin C: 14mg, Calcium: 101mg, Iron: 2mg
Ingredients
- Chicken:
- 3 tbsp olive oil
- 1 tbsp salted butter
- 2 large boneless skinless chicken breasts
- ½ c. flour
- 1 tsp garlic powder
- ¼ c. Parmesan cheese, finely grated
- 1 tsp salt
- ½ tsp pepper
- Sauce:
- 2 tbsp cold salted butter
- 4 cloves garlic, thinly sliced
- ½ c. dry white wine, like chardonnay or pinot grigio
- 2 tbsp capers, drained
- 1/4 c. fresh parsley, roughly chopped
- 1 c. chicken broth
- 2 tbsp lemon juice
Instructions
Step 1: On a large plate, mix the Parmesan cheese, garlic powder, salt, and pepper. Set aside.
Step 2: Into 3 thinner pieces, slice each chicken breast. Put them between saran wrap and pound to about 1/4-inch thickness using a meat tenderizer.
Step 3: Pat dry the chicken, then coat all sides with the flour mixture, tapping the excess off.
Step 4: In a large skillet, heat 3 tbsp olive oil and 1 tbsp butter over medium-high heat. Once the butter has melted, add the chicken in batches to the hot skillet and sear each side for about 3 to 4 minutes or until they formed a golden crust. As needed during cooking, add a splash of olive oil and/or decrease the heat.
Step 5: On a plate, transfer the cooked chicken and set it aside.
Sauce:
Step 6: Wipe the pan, leaving only a couple of brown bits for added flavour.
Step 7: Pour in the wine and add the garlic. Adjust the heat to medium and let the mixture gently bubble for about 4 to 5 minutes until only a slight amount of liquid remains. Deglaze the pan using a silicone spatula while the wine reduces.
Step 8: To the sauce, add the capers along with the chicken broth and 1 tbsp lemon juice. Mix well.
Finish the Meal:
Step 9: Return the chicken to the pan along with the juices from the plate.
Step 10: Over the chicken, spoon the sauce to partially cover them. Continue to cook for another 3 to 5 minutes until the sauce has slightly thickened.
Step 11: Adjust the heat to low, then add 2 tbsp cold butter to the pan. Let it melt into the sauce, tilting the pan to dispense the sauce throughout. Then, spoon the sauce again over the chicken.
Step 12: Take the pan off the heat when done and serve the chicken piccata right away garnished with some parsley. Enjoy!
