Chicken Piccata Recipe
Chicken piccata has tender chicken breasts simmered in a lemony white wine sauce with capers.
Ingredients
- 4boneless skinless chicken breasts (6 ounces each, about 1 ½ lbs)
- ½ cupall-purpose flour
- 1 teaspoonlemon zest
- 2 tablespoonsolive oil (more as needed)
- salt and black pepper (to taste)
- ¼ cupsalted butter
- 1 ½ tablespoonsall-purpose flour
- 1 cupchicken broth (or chicken stock)
- ½fresh lemon juice (juiced, about 1 ½ tablespoons)
- ½ cupdry white wine (or chicken broth)
- 3 tablespoonscapers (drained)
- 2 tablespoonschopped fresh parsley (additional for garnish)
- shredded parmesan cheese (for garnish, optional)
Directions
- 1
Using a meat mallet, gently pound each chicken breast to ½-inch thick. See notes for larger chicken breasts.
- 2
Combine the all-purpose flour, lemon zest, salt, and pepper in a shallow bowl. Dip each chicken breast in the flour mixture, shaking off any excess.
- 3
In a 10-inch skillet, heat the olive oil over medium-high heat. Cook the chicken in two batches for 4 to 5 minutes per side or until lightly browned and cooked through (165°F). Remove from the skillet and set aside to keep warm.
- 4
Reduce the heat to medium and melt the butter in the same skillet. Whisk in the flour, scraping up any brown bits, and cook for 2 minutes.
- 5
Gradually add the chicken broth, whisking until smooth after each addition.
- 6
Add lemon juice, white wine, and capers. Simmer for 3 minutes, whisking occasionally.
- 7
Add the chicken back into the skillet, and simmer in the sauce for 2 to 3 minutes or until heated through. Season with salt and pepper to taste.
- 8
Stir in the chopped parsley and serve.