Classic Chicken Piccata

by

🍋 Classic Chicken Piccata

Ingredients (Serves 4)

For the chicken:

  • 2 large boneless, skinless chicken breasts (about 1½ lbs total)
  • Salt and black pepper, to taste
  • ½ cup all-purpose flour (for dredging)
  • 3 tbsp olive oil
  • 2 tbsp unsalted butter

For the sauce:

  • ½ cup dry white wine (or chicken broth)
  • Âľ cup chicken broth
  • 3 tbsp fresh lemon juice (about 1 lemon)
  • 2–3 tbsp capers, drained
  • 2 tbsp unsalted butter (to finish the sauce)
  • 2 tbsp fresh parsley, chopped

Instructions

1. Prepare the chicken

  • Slice each chicken breast horizontally into 2 thinner cutlets (you’ll have 4 total).
  • Pat dry with paper towels and season both sides with salt and pepper.
  • Dredge lightly in flour, shaking off excess.

2. Sear the chicken

  • In a large skillet, heat olive oil and 2 tbsp butter over medium-high heat.
  • Add chicken and cook about 3–4 minutes per side, until golden brown and just cooked through.
  • Transfer to a plate and cover to keep warm.

3. Deglaze the pan

  • In the same skillet, add white wine and simmer for about 1–2 minutes, scraping up any browned bits (they add flavor!).
  • Add chicken broth, lemon juice, and capers.
  • Simmer for 3–4 minutes, letting the sauce reduce slightly.

4. Finish the sauce

  • Lower the heat and whisk in 2 tbsp butter until smooth and glossy.
  • Taste and adjust seasoning with salt and pepper if needed.

5. Return the chicken

  • Return chicken to the pan and spoon the sauce over it.
  • Simmer gently for 2 minutes, just to heat through and let flavors blend.

6. Serve

  • Sprinkle with fresh parsley.
  • Serve immediately with extra sauce drizzled on top.

Serving Suggestions

  • Serve with angel hair pasta, rice pilaf, or mashed potatoes.
  • Add a side of sautĂ©ed spinach or steamed asparagus for color and balance.
  • Garnish with lemon slices for presentation.

Tips & Variations

  • No wine? Use extra chicken broth plus a splash of white wine vinegar or lemon juice.
  • Creamy piccata: Add ÂĽ cup heavy cream to the sauce before adding the butter for a richer flavor.
  • Make-ahead: You can sear the chicken in advance, then finish the sauce right before serving.

Leave a Comment