Chicken Piccata
Chicken Piccata is a classic Italian dish known for its bright and zesty flavors. Tender chicken breasts are seared and then coated in a tangy lemon and caper sauce, making it a delightful meal that pairs perfectly with pasta or a fresh salad.
Equipment
- 1 large skillet
- 1 meat mallet or rolling pin
- 1 measuring cups and spoons
- 1 tongs
- 1 plate for dredging
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 pounds total.
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup olive oil
- 4 tablespoons unsalted butter
- ½ cup chicken broth Can be substituted with white wine for a richer flavor.
- ¼ cup fresh lemon juice About 2 lemons.
- ¼ cup capers Rinsed and drained.
- 2 tablespoons fresh parsley Chopped, for garnish.
Instructions
- Place the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound them to an even thickness, about ½ inch thick.
- In a shallow dish, combine the flour, salt, pepper, and garlic powder. Dredge each chicken breast in the flour mixture, shaking off any excess.
- In a large skillet, heat the olive oil over medium-high heat. Once shimmering, add the chicken breasts in a single layer. Cook for about 4-5 minutes on each side until golden brown and cooked through. Transfer the chicken to a plate and keep warm.
- In the same skillet, add the butter. Once melted, deglaze the pan with the chicken broth and lemon juice, scraping up any browned bits from the bottom.
- Stir in the capers and allow the sauce to simmer for 2-3 minutes until slightly thickened.
- Return the chicken to the skillet, cooking for an additional minute to coat with the sauce.
- Remove from heat and garnish with fresh parsley before serving.
Notes
Serve Chicken Piccata over a bed of pasta or alongside roasted vegetables for a complete meal.
For a bit of heat, add red pepper flakes to the sauce.
You can substitute white wine for chicken broth if you prefer a richer flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.