How to Make Classic Chicken Piccata Recipe

Elevate your dinner with “Zesty Elegance: Chicken Piccata,” a classic Italian-American dish featuring tender chicken breasts sautéed to perfection and finished with a tangy lemon-caper sauce. This dish is perfect for special occasions or a delightful weeknight meal, offering a burst of bright flavors that are sure to impress.

Why You’ll Love Chicken Piccata:

  • Bright and Tangy: The lemon-caper sauce adds a refreshing, zesty flavor.
  • Quick and Easy: Ready in under 30 minutes, perfect for busy evenings.
  • Elegant Presentation: Looks impressive on the plate, ideal for entertaining.
  • Versatile: Pairs well with pasta, rice, or vegetables.

Ingredients Notes For Chicken Piccata:

  • Chicken Breasts: Boneless, skinless, and pounded thin.
  • Flour: For dredging the chicken, providing a light crust.
  • Olive Oil and Butter: For sautéing the chicken and making the sauce.
  • Garlic: Minced for added flavor.
  • Chicken Broth: Forms the base of the sauce.
  • Lemon Juice: Freshly squeezed for a bright, tangy flavor.
  • Capers: Adds a briny, salty punch to the sauce.
  • White Wine: Optional, adds depth to the sauce.
  • Parsley: Freshly chopped for garnish.
  • Salt and Pepper: To taste, for seasoning.

Recipe Steps:

  1. Prepare the Chicken:
    • Season 4 boneless, skinless chicken breasts with salt and pepper. Dredge each breast in flour, shaking off any excess.
  2. Sauté the Chicken:
    • In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken breasts and sauté for about 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  3. Make the Sauce:
    • In the same skillet, add 2 cloves of minced garlic and sauté for about 1 minute until fragrant. Pour in 1/2 cup of chicken broth and 1/2 cup of white wine (if using), scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until slightly reduced.
    • Add 1/4 cup of fresh lemon juice and 1/4 cup of capers. Simmer for another 2 minutes. Stir in 2 tablespoons of butter until melted and the sauce is smooth.
  4. Combine and Serve:
    • Return the chicken breasts to the skillet, spooning the sauce over the top. Cook for an additional 1-2 minutes to heat through.
    • Garnish with freshly chopped parsley. Serve immediately with your favorite side dish.

Storage Options:

  • Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat: Reheat gently in a skillet over low heat, adding a splash of chicken broth or water if needed to loosen the sauce.

How to Make Classic Chicken Piccata Recipe

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Author: Maria

Ingredients

  • 2 boneless skinless chicken breasts
  • Salt and pepper to taste
  • 1/2 cup all-purpose flour
  • 3 tablespoons olive oil
  • 4 tablespoons unsalted butter divided
  • 1/2 cup dry white wine or chicken broth
  • 1/4 cup fresh lemon juice about 1-2 lemons
  • 1/2 cup chicken broth
  • 1/4 cup capers drained and rinsed
  • 2 tablespoons fresh parsley chopped (optional)
  • Lemon slices for garnish (optional)

Instructions

Prepare the Chicken:

  • Slice each chicken breast in half horizontally to create two thinner pieces. Pound the chicken pieces to an even thickness if necessary.
  • Season both sides of the chicken with salt and pepper.
  • Dredge the chicken in flour, shaking off any excess.

Cook the Chicken:

  • In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat.
  • Add the chicken pieces to the skillet and cook for about 3-4 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and set aside.

Make the Sauce:

  • In the same skillet, add the white wine (or chicken broth) and cook for about 1-2 minutes, scraping up any browned bits from the bottom of the pan.
  • Add the lemon juice, chicken broth, and capers. Bring the mixture to a simmer and cook for about 3-4 minutes, allowing the sauce to reduce slightly.

Finish the Sauce:

  • Reduce the heat to low and stir in the remaining 2 tablespoons of butter until melted and the sauce is smooth.
  • Return the chicken to the skillet, spooning the sauce over the top to coat the chicken. Cook for an additional 1-2 minutes to heat the chicken through.

Serve:

  • Transfer the chicken to serving plates and spoon the sauce over the top.
  • Garnish with chopped fresh parsley and lemon slices, if desired.

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