Chicken Piccata

By Ellie

4 Person

30 Minutes

0 Calories

The bright flavor of lemon juice and the brininess of capers come together in the best way in this Chicken Piccata recipe. It is easy to make for a weeknight dinner but special enough to serve to company.

Ingredients

1/3 cup fresh parsley, chopped
2 tbsp. brined capers, rinsed
1/2 cup white wine
1/2 cup chicken stock
1/3 cup fresh lemon juice
1 clove minced garlic
5 tbsp. extra-virgin olive oil
6 tbsp. unsalted butter
All-purpose flour, for dredging
Sea salt and freshly ground black pepper
2 skinless and boneless chicken breasts, butterflied and then cut in half

Method

01

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
02

In a large skillet over medium-high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook another side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in the same manner. Remove pan from heat and add chicken to the plate.
03

Immediately add minced garlic to the pan and mix until fragrant. Into the pan add the lemon juice, stock, wine and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
04

Serve on top of angel hair pasta if desired.

Related Tags

Chicken Recipes

Chicken Piccata Recipes

Chicken Piccata

3.9

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 5 Mins
Cook Time 25 Mins
Total Time 30 Mins

02 Ingredients

1/3 cup fresh parsley, chopped

2 tbsp. brined capers, rinsed

1/2 cup white wine

1/2 cup chicken stock

1/3 cup fresh lemon juice

1 clove minced garlic

5 tbsp. extra-virgin olive oil

6 tbsp. unsalted butter

All-purpose flour, for dredging

Sea salt and freshly ground black pepper

2 skinless and boneless chicken breasts, butterflied and then cut in half

03 Method

Step 1

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

Step 2

In a large skillet over medium-high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook another side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in the same manner. Remove pan from heat and add chicken to the plate.

Step 3

Immediately add minced garlic to the pan and mix until fragrant. Into the pan add the lemon juice, stock, wine and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Step 4

Serve on top of angel hair pasta if desired.

04 Author