Chicken Piccata Recipe

A quick and easy Chicken Piccata Recipe that combines golden brown chicken breasts with the flavors of shallots, garlic, capers, and Italian parsley in a refreshing lemon-caper sauce.

Course main meal chicken

Cuisine Italian American

Keyword chicken piccata recipe, how to make chicken piccata, what to serve with chicken piccata

Prep Time 5

Cook Time 20

Servings servings

Calories 371kcal

Author Beth Pierce

Ingredients

2 large chicken breasts cut lengthwise into 4 thinner pieces
Kosher salt and fresh ground black pepper
¼ cup flour for dredging
4 tablespoons butter
2 tablespoons olive oil
1 shallot minced
2 cloves garlic minced
½ cup dry white wine optional
2 teaspoons lemon zest
1 lemon juiced
½ cup chicken stock or chicken broth
2 tablespoon brined capers drained
Chopped fresh Italian parsley garnish

Instructions

Generously salt and pepper the chicken breasts. Add the flour to a shallow bowl. Dredge them through the flour. Melt 2 tablespoons butter and heat 1 tablespoon olive oil in a large skillet over medium heat.
Cook the chicken breasts until golden brown and cooked through. Remove the cooked chicken from the skillet and plate.
Heat the remaining olive oil in the same skillet over medium heat. Add the minced shallot and cook for several minutes or until softened. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring continuously.
Add the wine and cook until almost entirely reduced. Add the lemon zest, lemon juice, chicken stock, capers, and remaining butter simmering for 3-5 minutes.
Add the cooked chicken back to the skillet and warm it by spooning the sauce over the chicken. Warm for several minutes.

Notes

Buy chicken cutlets or split the chicken breasts in half lengthwise. Another option is to pound them thin with a meat mallet.
Cook the chicken breasts in the skillet until golden brown and cooked through. Chicken is cooked through when it reaches 165 degrees Fahrenheit.
If there are blackened chicken bits in the pan after removing the chicken, let the pan cool and carefully wipe it clean with a paper towel.
Use a dry wine like sauvignon blanc or pinot grigio. If you don't cook with wine, skip it and add a couple more tablespoons of chicken broth.
Capers are the immature flower buds from the caper plant, which grows wild in the Mediterranean. They grow in viny brambles similar to blackberries. They are briny, tart, and salty, but they are the perfect accompaniment to chicken with a lemon wine sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.
To freeze first, cool completely. Then store in an airtight freezer container or freezer zipper bag for up to 2 months. Thaw in the fridge overnight and reheat in the microwave at reduced power.

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