Prep time: 10 mins | Cook time: 10 mins | Serves: 4
Chicken Piccata is a classic Italian favorite. It is simple to make. Quick, and delicious. Chicken Piccata is tender chicken in a buttery lemony sauce. It is a restaurant-quality meal that you can easily make at home.
INGREDIENTS
2 tbsp capers, drained
1/4 c. all-purpose flour
2 large boneless, skinless chicken breasts
3 garlic cloves, smashed
1/3 c. dry white wine
4 tbsp unsalted butter, chopped
Juice from 1 lemon
3 tbsp extra-virgin olive oil, divided
Fresh parsley, chopped, for serving (optional)
Kosher salt and freshly ground black pepper, to taste
How to Make Classic Chicken Piccata
Step 1: In half lengthwise, slice the chicken breasts. Between two pieces of plastic wrap or wax paper, place each slice of chicken and pound to about half an inch thickness. Then, season with salt and pepper.
Step 2: To a shallow dish, add flour, salt, and pepper. Stir well until combined.
Step 3: Dredge the chicken in flour, one piece at a time, pressing the flour into the chicken. Gently shake the excess off and set the floured chicken aside.
Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once the oil is hot, add the cutlets in batches to the skillet and cook for about 2 minutes, undisturbed until one side is deep golden brown. Flip the cutlets and continue to cook for another 30 seconds until nearly cooked through. To a plate, transfer the cutlets and set them aside.
Step 5: To the same skillet, add the garlic and the rest of the olive oil. Cook for about 2 minutes until the garlic is golden brown, stirring often. Pour in the wine and add the capers. Cook for additional 3 minutes, scraping any brown bits from the pan until the liquid is almost gone. Next, pour in half a cup of water. Add the butter and swirl the pan as the butter melts. This takes about a minute.
Step 6: Place the cutlets back into the skillet and cook for about 2 minutes until the chicken is completely cooked and the sauce has thickened. Take off the heat when done and stir in the lemon juice. As needed, adjust the seasoning.
Step 7: Serve the Chicken Piccata immediately. Enjoy!
Ingredients
- 2 tbsp capers, drained
- 1/4 c. all-purpose flour
- 2 large boneless, skinless chicken breasts
- 3 garlic cloves, smashed
- 1/3 c. dry white wine
- 4 tbsp unsalted butter, chopped
- Juice from 1 lemon
- 3 tbsp extra-virgin olive oil, divided
- Fresh parsley, chopped, for serving (optional)
- Kosher salt and freshly ground black pepper, to taste
Instructions
Step 1: In half lengthwise, slice the chicken breasts. Between two pieces of plastic wrap or wax paper, place each slice of chicken and pound to about half an inch thickness. Then, season with salt and pepper.
Step 2: To a shallow dish, add flour, salt, and pepper. Stir well until combined.
Step 3: Dredge the chicken in flour, one piece at a time, pressing the flour into the chicken. Gently shake the excess off and set the floured chicken aside.
Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once the oil is hot, add the cutlets in batches to the skillet and cook for about 2 minutes, undisturbed until one side is deep golden brown. Flip the cutlets and continue to cook for another 30 seconds until nearly cooked through. To a plate, transfer the cutlets and set them aside.
Step 5: To the same skillet, add the garlic and the rest of the olive oil. Cook for about 2 minutes until the garlic is golden brown, stirring often. Pour in the wine and add the capers. Cook for additional 3 minutes, scraping any brown bits from the pan until the liquid is almost gone. Next, pour in half a cup of water. Add the butter and swirl the pan as the butter melts. This takes about a minute.
Step 6: Place the cutlets back into the skillet and cook for about 2 minutes until the chicken is completely cooked and the sauce has thickened. Take off the heat when done and stir in the lemon juice. As needed, adjust the seasoning.
Step 7: Serve the Chicken Piccata immediately. Enjoy!
