Chicken Piccata
Ingredients
- 4 boneless
skinless chicken breasts, about 2 lbs.
- plus more to taste1 tsp. kosher salt
- plus more to taste1/2 tsp. black pepper
- 1/3 c. all-purpose flour
- 2 tbsp. butter
divided
- 4 tbsp. olive oil
divided
- 3/4 c. dry white wine
- 1/2 c. low-sodium chicken broth
- 3 tbsp. lemon juice
- 1/2 c. heavy cream
- 1 tbsp. chopped fresh parsley
plus more for serving
- 2 tbsp. capers
optional
- 8 oz. angel hair pasta
Directions
- 1
Have a pot of water simmering on the stove for the pasta.
- 2
If the chicken breasts are overly thick, pound them until slightly flattened. Sprinkle both sides of the chicken with the salt and pepper, then dredge in the flour.
- 3
In a large skillet, heat 1 tablespoon of the butter and 2 tablespoons of the oil over medium heat. Fry 2 chicken breasts at a time until golden brown on both sides, about 3 minutes on each side (a little longer if the breasts are thicker; a little shorter if the breasts are thinner). Remove the chicken to a plate. Add the remaining tablespoon of butter and remaining 2 tablespoons of olive oil. Repeat with the remaining chicken breasts, monitoring the oil/butter mixture to make sure it doesn't burn and decreasing the heat as needed.
- 4
After removing the chicken, lower the heat to medium-low. Pour in the wine, chicken broth, and lemon juice. Whisk the sauce, scraping the bottom of the pan. Increase the heat to medium and allow the sauce to cook, bubble, and thicken until reduced by about half or two-thirds. Sprinkle in a little salt and pepper as it's cooking.
- 5
Reduce the heat to low and pour in the heavy cream. Whisk the sauce together and allow it to cook until the sauce thickens and coats the surface of a spoon, 1 to 2 minutes. Taste and adjust the seasonings or other ingredients. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it's too strong! Sprinkle in some parsley and capers, and stir.
- 6
Right at the end, cook the pasta until al dente—do not overcook!
- 7
Using tongs, place a medium-sized mound of pasta on a plate. Place a cooked chicken breast beside it, then spoon the sauce over the chicken and the pasta. The sauce is strong, so no need to drown it. Sprinkle a little more parsley over the top.
Chicken Piccata
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About this Recipe
Craving a dish that feels elegant yet comes together with comforting ease? This Chicken Piccata recipe delivers tender chicken bathed in a bright, savory, and creamy sauce, perfect for a weeknight dinner or a special occasion.The beauty of classic Chicken Piccata lies in its balanced flavors. Here, the harmonious blend of tangy lemon, savory chicken broth, dry white wine, and rich heavy cream creates a captivating sauce. This recipe showcases how a few quality ingredients can transform into a truly memorable dish, pairing beautifully with tender chicken.Prepare for a truly satisfying culinary experience. Each bite of chicken is enveloped in a bright, lemony sauce with a wonderful depth of flavor from the wine and broth, all mellowed by the luxurious cream. The optional capers introduce a briny pop, adding another layer of complexity. This dish offers a delightful contrast of textures and tastes—savory, tangy, and subtly rich—making it a comforting yet sophisticated meal that will impress any palate. It serves four, making it ideal for a family dinner or entertaining guests.While delicious as written, this Chicken Piccata recipe offers easy customization. The capers are optional, allowing you to tailor the briny notes to your preference. If you're seeking a slightly lighter sauce, you could consider adjusting the amount of heavy cream, though its richness is part of the dish's signature appeal. For a different texture, consider serving it with a pasta other than angel hair, or even alongside roasted potatoes.This elegant Chicken Piccata is perfectly suited for a cozy family dinner or as the centerpiece of a sophisticated gathering. Serve it warm over a bed of angel hair pasta, perhaps with an extra sprinkle of fresh parsley for a vibrant garnish.