Ah, Chicken Piccata—one of my favorites. It’s a light, lemony, and buttery dish that makes you feel like you’re dining in a cozy Italian trattoria. This is a dish I often make when I needed something quick, but still full of flavor. It’s simple, but like I always say, the best food is simple and made with love. Now, let’s get to the recipe. Here is our recipe for Chicken Piccata (or in Italian, Pollo alla Piccata), and I’ve also included some tips to make sure you get it just right.
Difficulty Level: easy
Chicken Piccata Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons fresh parsley, chopped (for garnish)
- Lemon slices (for garnish)
Chicken Piccata Instructions
- First, you need to pound those chicken breasts so they’re nice and thin. You want them about 1/2 inch thick. Season with salt and pepper on both sides.
- Dredge each chicken breast in flour, shaking off the excess. This gives them a nice light crust.
- In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat. When the butter is melted and the pan is hot, cook the chicken for 3-4 minutes on each side, until golden brown and cooked through. Then set the chicken aside on a plate.
- In the same pan, pour in the white wine, scraping up any brown bits from the bottom of the pan. Let the wine reduce for 2 minutes.
- Add the chicken broth and lemon juice, and let the sauce simmer for another 3-4 minutes until slightly reduced.
- Now, stir in the capers and the remaining 2 tablespoons of butter. The sauce should be silky and full of flavor.
- Return the chicken to the pan, spooning the sauce over each piece. Let it cook together for 2 more minutes.
- Garnish with fresh parsley and lemon slices before serving.
Nutrition
Tips
1: Make sure to pound the chicken breasts thin—this helps them cook evenly and quickly.
2: Don’t skip rinsing the capers! They can be a little too salty if you don’t rinse them first.
3: If you don’t have white wine, you can use chicken broth instead, but the wine gives it a nice depth of flavor.
4: Always use fresh lemon juice. None of that bottled stuff—it makes a big difference.
Also Read: Quick & Delicious: Make This Sourdough Pizza Bowl in Just 15 Minutes
