Chicken Piccata Recipe
Total Time
30 mins
Prep Time
15 mins
Cook Time
15 mins
Rating
4.97 out of 5 stars
(112)
Ingredients
6 servings
- 3 large chicken breasts, boneless, skinless
- 1/2 cup all-purpose flour
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 4 Tbsp unsalted butter, divided
- 3 Tbsp olive oil
- 1/2 cup dry white wine such as chardonnay
- 1/4 cup fresh lemon juice (juice of 1 large lemon)
- 3 Tbsp capers, rinsed under cold water
- 1 small lemon, sliced into rings
- 1/4 cup parsley
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Preparation
Step 1
Cut chicken breasts in half lengthwise to make 6 cutlets. Season both sides with salt and pepper.
Step 2
Add 1/2 cup flour to a shallow dish. Dredge chicken to coat with flour, shaking off excess. Place on a plate.
Step 3
Heat a large skillet over medium/high heat. Add 2 Tbsp olive oil and 2 Tbsp butter. Add 3 pieces of dredged chicken and sauté 2-4 minutes per side or until 165˚F on an instant-read thermometer. Remove to a serving platter. Repeat with remaining chicken, adding 1 Tbsp oil and 1 Tbsp butter.
Step 4
In the same skillet, add 1/2 cup wine, 1 Tbsp butter, 1/4 cup lemon juice, and 1/4 cup rinsed capers. Simmer for 1 minute, then dip chicken pieces into sauce and return to platter. Simmer sauce for another 2 minutes to thicken, then drizzle over chicken. Garnish with lemon slices and parsley.
Step 5
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Chef's notes
Cook the chicken for 2-4 minutes per side depending on thickness.
Use an instant-read thermometer to test for doneness when chicken reaches 165 degrees.
Capers are classic to chicken piccata, but you can substitute with olives or omit them.
