The Best Chicken Piccata

By Ellie

4 Person

40 Minutes

259 Calories

Garlic Chicken Piccata is an easy family favourite recipe adding a garlic twist to an authentic Piccata! Chicken lightly dusted with flour and parmesan cheese, lightly fried until a soft golden crust forms and finished off in a buttery, silky, lemon garlic sauce with capers and white wine or stock!

Ingredients

Parmesan Cheese to serve
1/4 cup fresh parsley chopped
1/4 cup brined capers rinsed
2 tbsp. fresh lemon juice
3/4 cup chicken stock
1/4 cup dry white wine (can be omitted)
4 large cloves garlic minced
2 tbsp. olive oil divided
4 tbsp. unsalted butter divided
1/4 tsp. black cracked pepper
1 tsp. salt
2 tbsp. fresh Parmesan cheese finely grated
2 tbsp. flour (all purpose or plain)
2 large boneless and skinless chicken breasts halved horizontally to make 4

Method

01

In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
02

In a large pan or skillet heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. When hot, fry 2 pieces of chicken first until golden on each side and cooked through (about 3-4 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate.
03

Melt 1 tablespoon of butter and another tablespoon of olive oil. When hot, fry the remaining chicken until browned on both sides. Transfer to plate.
04

In the same pan, melt one more tablespoon of butter. Fry the garlic for 30 seconds until fragrant. Add the wine and bring to a boil, scraping up any brown bits from the bottom of the pan for extra flavour. Cook until wine almost evaporates, stirring occasionally.
05

Pour in the stock, lemon juice and capers and allow to boil until reduced slightly (about 6 minutes). Adjust salt and pepper if needed.
06

Add remaining butter to the pan, allow to melt, then add chicken back into the pan along with all of the juices from the plate and simmer for 5 minutes to heat through.
07

Garnish with parsley and serve immediately with parmesan cheese, if desired.

Related Tags

Chicken Recipes

Chicken Piccata Recipes

The Best Chicken Piccata

4.7

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 259 Kcal
Prep Time 20 Mins
Cook Time 20 Mins
Total Time 40 Mins

02 Ingredients

Parmesan Cheese to serve

1/4 cup fresh parsley chopped

1/4 cup brined capers rinsed

2 tbsp. fresh lemon juice

3/4 cup chicken stock

1/4 cup dry white wine (can be omitted)

4 large cloves garlic minced

2 tbsp. olive oil divided

4 tbsp. unsalted butter divided

1/4 tsp. black cracked pepper

1 tsp. salt

2 tbsp. fresh Parmesan cheese finely grated

2 tbsp. flour (all purpose or plain)

2 large boneless and skinless chicken breasts halved horizontally to make 4

03 Method

Step 1

In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.

Step 2

In a large pan or skillet heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. When hot, fry 2 pieces of chicken first until golden on each side and cooked through (about 3-4 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate.

Step 3

Melt 1 tablespoon of butter and another tablespoon of olive oil. When hot, fry the remaining chicken until browned on both sides. Transfer to plate.

Step 4

In the same pan, melt one more tablespoon of butter. Fry the garlic for 30 seconds until fragrant. Add the wine and bring to a boil, scraping up any brown bits from the bottom of the pan for extra flavour. Cook until wine almost evaporates, stirring occasionally.

Step 5

Pour in the stock, lemon juice and capers and allow to boil until reduced slightly (about 6 minutes). Adjust salt and pepper if needed.

Step 6

Add remaining butter to the pan, allow to melt, then add chicken back into the pan along with all of the juices from the plate and simmer for 5 minutes to heat through.

Step 7

Garnish with parsley and serve immediately with parmesan cheese, if desired.

04 Author