Chicken Piccata Recipe
This impressive Chicken Piccata recipe is easy to make and ready in less than 30 minutes! Golden chicken cutlets are topped with a velvety lemon butter and caper sauce for the best easiest Italian dinner ever!
Servings 4 servings
Calories 348kcal
Ingredients
- 2 large boneless and skinless chicken breasts
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 3 tablespoons olive oil
- 4 tablespoons butter divided
- 4 garlic cloves minced
- 1/2 cup dry white wine
- 1/2 cup chicken broth/stock
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers drained
- 1-2 tablespoons fresh parsley chopped
- Lemon slices to serve optional
Instructions
- Slice each chicken breast in half crosswise to make 4 cutlets. Lightly pound each cutlet between sheets of plastic wrap to an even thickness.
- Season each chicken cutlet with salt and pepper on both sides. Spread the flour on a plate, and dredge each cutlet in flour. Shake off any excess flour and transfer to a plate.
- In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Working in batches, if necessary to avoid crowding the pan, cook the chicken cutlets for about 3 minutes per side or until golden brown. Remove the chicken from the skillet and transfer them to a plate.
- Remove the skillet from the heat and add 2 tablespoons of butter. When the butter is melted, stir in the garlic.
- Return the skillet to the heat and cook the garlic for about 30 – 50 seconds, stirring constantly to prevent the garlic from burning. Add the wine and bring to a boil, scraping up any browned bits stuck to the bottom of the skillet.
- Pour in the broth, lemon juice and capers and stir to combine. Lower the heat and add the remaining butter. Using a whisk, stir in the butter vigorously to form a sauce. Simmer for about 2 minutes and check for seasoning.
- Return the chicken (and any collected juices) to the skillet and simmer until the chicken is completely cooked through, about 3-4 minutes (time will vary depending on the thickness of each chicken breast cutlet).
- Stir in the parsley and serve with lemon slices if desire.
Notes
- Exact cooking times will vary depending on the size and thickness of each cutlet.
- When searing the chicken, don't crowd the pan to prevent steaming the chicken. You want to get a nice golden sear. Sear the chicken in batches if needed.
- If you don't want to use wine for this recipe, simply substitute the wine with chicken broth or stock.
Nutrition
Calories: 348kcal | Carbohydrates: 15g | Protein: 14g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 66mg | Sodium: 387mg | Potassium: 283mg | Fiber: 1g | Sugar: 1g | Vitamin A: 451IU | Vitamin C: 8mg | Calcium: 14mg | Iron: 1mg