Easy Chicken Piccata

Serving up steaming hot chicken piccata for an elegant dinner option.

This easy recipe provides crispy, buttery chicken breasts and a tasty lemony white wine sauce with capers. It’s so beautiful, delicious, and easy that it's ideal for celebrations and crazy weeknight dinners. Prepare your favorite pasta while the chicken cooks, and you’ve got it made in the shade.

Course dinner, Main

Cuisine Italian

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 440kcal

Author Imma

Ingredients

2 boneless skinless boneless skinless chicken breasts, cut horizontally into 4 flat fillets
salt and pepper to taste (see notes)
⅓ cup (40g) all-purpose flour
½ teaspoon (1g) Italian seasoning
1 teaspoon (4g) onion powder
1 teaspoon (5g) garlic powder
3 tablespoons (42g) unsalted butter, divided
1 tablespoon (15ml) cooking oil
¼ cup (25g) minced onions
1 tablespoon (15g) minced garlic
¼ cup (60ml) dry white wine
1 cup (236ml) chicken stock
½ lemon, juiced
3-4 tablespoons (30-45g) capers
1 tablespoon (4g) chopped fresh parsley for garnishing

Instructions

Slice the chicken breasts in half lengthwise, pat them dry, then season them with salt and pepper to taste.
Whisk the flour, Italian seasoning, onion powder, and garlic powder in a medium shallow bowl. Dredge the breasts in the flour mixture, and shake off excess.
Heat a tablespoon of butter and oil in a large skillet over medium-high heat.
When the butter has melted, add the chicken and pan-fry for 3-4 minutes, then flip and cook for 2-3 minutes (how long depends on the thickness of the slices). Work in batches if using a small skillet.
Transfer the chicken to a plate and set aside.
Melt the other two tablespoons of butter in the same pan, and saute the onion and garlic for a minute or two until the onion is soft and translucent.
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 the wine almost evaporates, stirring occasionally, for 3-5 minutes. Then reduce the heat to low, stir in the capers.
Add the remaining butter, allow it to melt, and stir it into the sauce.
Do a taste test, then adjust salt and pepper as needed.
Return the chicken to the pan, including its juice, and simmer 3-5 minutes.
Garnish with parsley if desired and serve immediately with pasta and parmesan cheese.

Notes

Freezing the chicken breasts for about 10-15 minutes before slicing them firms them enough to make the process easier.
To salt to taste, start with ¾ teaspoon per pound of chicken. Taste the sauce at the end, and add more if desired.
If you’d like a thicker sauce, simmer it a little longer or add a cornstarch slurry (½ teaspoon cornstarch with a teaspoon of water) and stir constantly until the sauce bubbles and thickens.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used in the recipe.

Nutrition