Prep time: 25 mins | Cook time: 30 mins | Total time: 55 mins | Servings: 4 PEOPLE
Easily make this restaurant-quality Chicken Piccata at home with this easy recipe. The chicken and smothered in a simple, flavorful white wine sauce reduction sauce that is packed with amazing flavors with the perfect amount of lemon and butter.
Ingredients
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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
1 c. chicken broth
2 tbsp capers, drained
2 tbsp lemon juice
1/4 c. fresh parsley, roughly chopped
½ c. dry white wine, like Chardonnay or Pinot Grigio
How to make Chicken Piccata
Step 1: On a large plate, mix the flour, Parmesan cheese, garlic powder, salt, and pepper, then set aside.
Step 2: Into three thinner slices, cut each chicken breast. Place each piece between saran wrap and thinly pound the meat to about 1/4 inch thickness using a meat tenderizer.
Step 3: Next, pat dries the chicken and dredge each in the flour mixture on both sides, tapping the excess off.
Step 4: In a large skillet, heat 3 tbsp olive oil and 1 tbsp butter over medium-high heat. Then, add the chicken (in batches) and sear for about 3 to 4 minutes on each side until golden. As needed, add a splash of olive oil during cooking and/or decrease the heat. On a plate, transfer the seared chicken and set it aside.
Step 5: To make the sauce, wipe clean the pan, leaving only a couple of brown bits.
Step 6: To the skillet, pour in the wine and add the garlic. Set the skillet over medium heat and let the mixture gently bubble for about 4 to 5 minutes or until only a small amount of the liquid remains. Using a silicone spatula, deglaze the pan while simmering. Then, add the capers along with the chicken broth and 2 tbsp lemon juice. Stir well.
Step 7: Return the chicken to the skillet along with any juices from the plate.
Step 8: Over the chicken, spoon the sauce. Partially cover the skillet and continue to cook for another 3 to 5 minutes until the sauce has slightly thickened. Adjust the heat to low and add 2 tbsp cold butter, allowing it to melt into the sauce.
Step 9: To distribute the sauce, tilt the pan. Over the chicken, spoon the sauce. When done, take the skillet off the heat.
Step 10: Serve the Chicken Piccata immediately, garnished with parsley. Enjoy!
Nutrition Facts:
Calories: 303 kcal, 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
- 1 c. chicken broth
- 2 tbsp capers, drained
- 2 tbsp lemon juice
- 1/4 c. fresh parsley, roughly chopped
- ½ c. dry white wine, like Chardonnay or Pinot Grigio
Instructions
Step 1: On a large plate, mix the flour, Parmesan cheese, garlic powder, salt, and pepper, then set aside.
Step 2: Into three thinner slices, cut each chicken breast. Place each piece between saran wrap and thinly pound the meat to about 1/4 inch thickness using a meat tenderizer.
Step 3: Next, pat dries the chicken and dredge each in the flour mixture on both sides, tapping the excess off.
Step 4: In a large skillet, heat 3 tbsp olive oil and 1 tbsp butter over medium-high heat. Then, add the chicken (in batches) and sear for about 3 to 4 minutes on each side until golden. As needed, add a splash of olive oil during cooking and/or decrease the heat. On a plate, transfer the seared chicken and set it aside.
Step 5: To make the sauce, wipe clean the pan, leaving only a couple of brown bits.
Step 6: To the skillet, pour in the wine and add the garlic. Set the skillet over medium heat and let the mixture gently bubble for about 4 to 5 minutes or until only a small amount of the liquid remains. Using a silicone spatula, deglaze the pan while simmering. Then, add the capers along with the chicken broth and 2 tbsp lemon juice. Stir well.
Step 7: Return the chicken to the skillet along with any juices from the plate.
Step 8: Over the chicken, spoon the sauce. Partially cover the skillet and continue to cook for another 3 to 5 minutes until the sauce has slightly thickened. Adjust the heat to low and add 2 tbsp cold butter, allowing it to melt into the sauce.
Step 9: To distribute the sauce, tilt the pan. Over the chicken, spoon the sauce. When done, take the skillet off the heat.
Step 10: Serve the Chicken Piccata immediately, garnished with parsley. Enjoy!
