Prep time: 25 mins | Cook time: 30 mins | Total time: 55 mins | Servings: 4 PEOPLE
Make this restaurant-quality meal at home and enjoy a filling, most flavorful meal that your family will ask for again and again! I am sure you’ll love the juicy chicken smothered in a luscious sauce with just the right amount of lemon and butter. Make sure not to miss this recipe, it’s worth all the hype!
Ingredients
Chicken:
3 tbsp olive oil
1 tbsp salted butter
2 large boneless skinless chicken breasts
¼ c. Parmesan cheese, finely grated
½ c. flour
1 tsp garlic powder
1 tsp salt
½ tsp pepper
Sauce:
2 tbsp capers, drained
4 cloves garlic, thinly sliced
2 tbsp lemon juice
1 c. chicken broth
½ c. dry white wine, like chardonnay or pinot grigio
1/4 c. fresh parsley, roughly chopped
2 tbsp cold salted butter
How to make Chicken Piccata
Step 1: On a large plate, whisk the flour, Parmesan cheese, garlic powder, salt, and pepper. Set aside.
Step 2: Slice the chicken breast into 3 thinner pieces. Place the pieces in between saran wrap and pound them using a meat tenderizer until about 1/4-inch thickness.
Step 3: Make sure to pat the chicken dry before dredging in the flour mixture, coating both sides. Then, shake the excess mixture off.
Step 4: In a large skillet, heat 3 tbsp olive oil and 1 tbsp butter over medium-high heat. In batches, sear the chicken for about 3 to 4 minutes on each side until the crust turned golden. As needed during cooking, you can splash olive oil in the skillet and/or decrease the heat. Transfer the chicken to a plate when done. Turn the heat off.
Sauce:
Step 5: Wipe the pan leaving only a couple of brown bits. Pour in the wine and add the garlic. Simmer for about 4 to 5 minutes or until most of the liquid has evaporated. Scrape the bottom of the pan using a silicone spatula to release the remaining remnants as the wine reduces.
Step 6: Now, add the capers to the pan along with the chicken broth and 2 tbsp lemon juice. Stir well.
To finish the meal:
Step 7: Return the chicken to the pan along with the juices from the plate. Over the chicken, spoon the sauce. Partially cover the pan and continue to cook for an additional 3 to 5 minutes until the sauce has slightly thickened.
Step 8: Decrease the heat, then add 2 tbsp cold butter. Allow it to melt into the sauce, tilting the pan to dispense the sauce throughout. Spoon the sauce again over the chicken.
Step 9: Serve the chicken piccata 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
- ¼ c. Parmesan cheese, finely grated
- ½ c. flour
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- Sauce:
- 2 tbsp capers, drained
- 4 cloves garlic, thinly sliced
- 2 tbsp lemon juice
- 1 c. chicken broth
- ½ c. dry white wine, like chardonnay or pinot grigio
- 1/4 c. fresh parsley, roughly chopped
- 2 tbsp cold salted butter
Instructions
Step 1: On a large plate, whisk the flour, Parmesan cheese, garlic powder, salt, and pepper. Set aside.
Step 2: Slice the chicken breast into 3 thinner pieces. Place the pieces in between saran wrap and pound them using a meat tenderizer until about 1/4-inch thickness.
Step 3: Make sure to pat the chicken dry before dredging in the flour mixture, coating both sides. Then, shake the excess mixture off.
Step 4: In a large skillet, heat 3 tbsp olive oil and 1 tbsp butter over medium-high heat. In batches, sear the chicken for about 3 to 4 minutes on each side until the crust turned golden. As needed during cooking, you can splash olive oil in the skillet and/or decrease the heat. Transfer the chicken to a plate when done. Turn the heat off.
Sauce:
Step 5: Wipe the pan leaving only a couple of brown bits. Pour in the wine and add the garlic. Simmer for about 4 to 5 minutes or until most of the liquid has evaporated. Scrape the bottom of the pan using a silicone spatula to release the remaining remnants as the wine reduces.
Step 6: Now, add the capers to the pan along with the chicken broth and 2 tbsp lemon juice. Stir well.
To finish the meal:
Step 7: Return the chicken to the pan along with the juices from the plate. Over the chicken, spoon the sauce. Partially cover the pan and continue to cook for an additional 3 to 5 minutes until the sauce has slightly thickened.
Step 8: Decrease the heat, then add 2 tbsp cold butter. Allow it to melt into the sauce, tilting the pan to dispense the sauce throughout. Spoon the sauce again over the chicken.
Step 9: Serve the chicken piccata garnished with some parsley. Enjoy!
