Easy Chicken Piccata Recipe - crispy, buttery chicken breasts dredged in a well-seasoned flour mixture, pan-fried and simmered in a tasty lemony white wine piccata sauce with capers. Easy yet fancy dish for pasta nights or on special occasions!
In a medium shallow bowl, whisk together flour, Italian seasoning, onion powder and garlic powder.
Pat dry chicken and season with salt and pepper to taste. Dredge the chicken in the flour mixture, shake off any excess and set aside.
In a large skillet, heat 1 tablespoon of butter and oil over medium-high heat. When butter has melted (work in batches to avoid overcrowding the pan), add the chicken and cook flipping once, until golden and cooked through - about 3-4 minutes on each side, depending on the thickness of the fillet. Transfer chicken to a plate and repeat the process for the remaining pieces adding more oil if needed.
Melt another 1 tablespoon of butter in the same pan; add in the onion and garlic and sauté till onion is soft and translucent, about a minute or two. Add the wine, chicken stock and lemon juice and bring to a boil, scraping up any brown bits from the bottom of the pan for extra flavor. Cook until wine almost evaporates, stirring occasionally, about 3-5 minutes.
Reduce the heat to low, stir in the capers and remaining 1 tablespoon of butter, allow it to melt, adjust salt and pepper to taste. Return the chicken to the pan including the juice on the plate and simmer for about 3 to 5 more minutes.
Garnish with parsley and serve immediately with pasta and parmesan cheese, if desired.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.