Description
Tender chicken breasts, pounded thin and pan-fried to golden perfection, then smothered in a bright and tangy lemon-caper sauce. This classic Chicken Piccata is quick, easy, and bursting with flavor!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons olive oil, divided
- 4 tablespoons butter, divided
- 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/4 cup chicken broth
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/4 inch.
- In a shallow dish, combine the flour, Parmesan cheese, salt, and pepper.
- Dredge each chicken breast in the flour mixture, making sure to coat both sides completely. Shake off any excess flour.
- Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- Carefully place two of the chicken breasts in the skillet. Cook for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the cooked chicken breasts from the skillet and set them aside on a plate. Cover them loosely with foil to keep them warm.
- Add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter to the skillet. Repeat the cooking process with the remaining chicken breasts.
- Remove the chicken from the skillet and set aside.
- With the skillet still over medium heat, pour in the white wine. Scrape up any browned bits from the bottom of the pan.
- Let the wine simmer for about 2-3 minutes, allowing it to reduce slightly.
- Add the chicken broth and lemon juice to the skillet. Stir to combine.
- Bring the sauce to a simmer and let it cook for another 2-3 minutes, allowing it to thicken slightly.
- Stir in the capers.
- Taste the sauce and adjust the seasoning as needed.
- Return the cooked chicken breasts to the skillet with the sauce.
- Spoon the sauce over the chicken, making sure to coat each piece evenly.
- Let the chicken simmer in the sauce for a minute or two, allowing it to absorb the flavors.
- Remove the skillet from the heat.
- Sprinkle the chopped fresh parsley over the chicken.
- Serve the Chicken Piccata immediately. Garnish with lemon wedges. Delicious served over pasta, mashed potatoes, rice, or roasted vegetables.
Notes
- Pounding the chicken to an even thickness is key for even cooking.
- Don’t overcrowd the pan when cooking the chicken. Cook in batches to ensure proper browning.
- Use a good quality dry white wine for the sauce.
- Freshly squeezed lemon juice is essential for the best flavor.
- Don’t overcook the chicken.
- Adjust the seasoning to your liking.
- For a richer sauce, you can add a tablespoon of heavy cream at the end (optional).
- If you don’t have white wine, you can substitute with more chicken broth.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes