Classic Chicken Piccata PT30M https://img3.recipesrun.com/201907/2019/0919/50/7/373233/300x200x90.jpg Chicken Piccata is a classic dish made with thin slices of boneless chicken bathed in a sauce made with white wine, garlic, lemon, capers, and parsley. Elegant enough to serve for company, and quick enough for a weeknight dinner, Chicken Piccata is one of those iconic recipes every good cook should know how to make. 4 servings Ingredients: Lemon wedges 1 tbsp. Fresh parsley, chopped 2 tbsp. Capers, rinsed and drained 1/4 cup Freshly squeezed lemon juice 1/2 cup Dry white wine or low-sodium chicken broth 1 clove Garlic, very finely chopped 1 Medium shallot, very finely chopped 3 tbsp. Extra virgin olive oil Salt Freshly ground black pepper 1/3 cup Flour 1 pound Boneless, skinless chicken breasts
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Classic Chicken Piccata

Chicken Piccata is a classic dish made with thin slices of boneless chicken bathed in a sauce made with white wine, garlic, lemon, capers, and parsley. Elegant enough to serve for company, and quick enough for a weeknight dinner, Chicken Piccata is one of those iconic recipes every good cook should know how to make.
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    01 Information
    • Grade easy
    • Serving 4 servings
    • Calorie 404 Kcal
    • Prep Time 15 Mins
    • Cook Time 15 Mins
    • Total Time 30 Mins
    02 Ingredients
      • Lemon wedges
      • 1 tbsp. Fresh parsley, chopped
      • 2 tbsp. Capers, rinsed and drained
      • 1/4 cup Freshly squeezed lemon juice
      • 1/2 cup Dry white wine or low-sodium chicken broth
      • 1 clove Garlic, very finely chopped
      • 1 Medium shallot, very finely chopped
      • 3 tbsp. Extra virgin olive oil
      • Salt
      • Freshly ground black pepper
      • 1/3 cup Flour
      • 1 pound Boneless, skinless chicken breasts
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    03 Method
    • Step 1
      Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of 1/4-inch. Then, depending on the size of the breasts, cut each one crosswise into 2 or 3 smaller pieces.
    • Step 2
      Spread the flour on a sheet of wax paper, season liberally with salt and pepper and combine well. Dredge the chicken pieces in the flour mixture and shake off the excess.
    • Step 3
      Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding the pan, add the chicken in a single layer and cook until lightly golden and cooked through, 1-1/2 to 2 minutes per side.
    • Step 4
      Transfer to a serving platter and set aside. If needed, add the remaining tablespoon of olive oil to the pan and reduce the heat to medium. Add the shallot and cook until soft and translucent, 3 to 4 minutes.
    • Step 5
      Add the garlic, cook for 1 minute additional, then deglaze the pan with 1/4 cup of the wine, scraping up any browned bits that may have accumulated on the bottom.
    • Step 6
      Stir in the remaining wine along with the lemon juice and cook, stirring often, for 2 to 3 minutes. Return the chicken to the pan, turn the pieces once or twice to coat them lightly with sauce, then quickly transfer them back to the serving platter.
    • Step 7
      Add the capers to the remaining sauce and cook until slightly thickened, about 1 minute additional. Spoon the sauce over the chicken and garnish with fresh parsley and lemon wedges. Serve immediately.
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    04 Author
    zhanghengshuo zhanghengshuo
    87 Recipes
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