Description
Chicken Piccata brings zesty lemon and tangy capers together in a quick skillet dance that makes dinner feel like a restaurant-quality treat. Crispy chicken cutlets dressed in a silky sauce turn an ordinary weeknight meal into something special you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 4 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- ¼ cup dry white wine
- ¼ cup chicken broth
- ¼ cup lemon juice
Seasonings and Cheese:
- ¼ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons capers
Fats and Garnish:
- 4 tablespoons olive oil
- 4 tablespoons butter
- 2 tablespoons fresh parsley
- Lemon wedges
Instructions
- Sandwich each chicken breast between plastic wrap sheets. Flatten to a uniform ¼-inch thickness using a meat mallet or rolling pin.
- Mix ½ cup flour, ¼ cup Parmesan, 1 teaspoon salt, and ½ teaspoon pepper in a shallow dish.
- Thoroughly coat each chicken breast in the seasoned flour mixture, ensuring complete coverage. Tap off excess flour.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat until butter melts and begins to bubble.
- Carefully place two chicken breasts in the hot skillet. Cook for 3-4 minutes per side until golden brown and internal temperature reaches 165F.
- Transfer first batch of cooked chicken to a plate. Loosely cover with foil to retain warmth.
- Add remaining 2 tablespoons olive oil and 2 tablespoons butter to the skillet. Cook remaining chicken breasts using the same method.
- Pour ½ cup white wine into the skillet. Scrape up all the delicious browned bits from the pan’s bottom.
- Allow wine to simmer for 2-3 minutes, reducing slightly.
- Add ¼ cup chicken broth and ¼ cup fresh lemon juice. Stir to combine and create a cohesive sauce.
- Simmer sauce for 2-3 minutes until it slightly thickens.
- Stir in 2 tablespoons drained capers.
- Taste sauce and adjust seasoning as needed.
- Return chicken to the skillet, coating each piece thoroughly with the tangy sauce.
- Let chicken warm in sauce for 1-2 minutes to absorb flavors.
- Sprinkle 2 tablespoons fresh chopped parsley over the chicken.
- Serve immediately with lemon wedges alongside your favorite side dish.
Notes
- Pound the chicken evenly to ensure consistent cooking and tender meat, which helps prevent dry or tough portions.
- Use a blend of olive oil and butter for the best flavor and golden-brown crust that adds richness to the dish.
- Choose a dry white wine like Pinot Grigio or Sauvignon Blanc for the sauce, avoiding sweet varieties that can throw off the balance.
- For a gluten-free version, substitute all-purpose flour with almond flour or cornstarch, which will still create a nice crispy coating.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 384 kcal
- Sugar: 1 g
- Sodium: 598 mg
- Fat: 23 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 125 mg