Chicken Piccata
A comforting dish featuring tender chicken, bright lemon, and savory capers—perfect for weeknight meals or special gatherings.
Ingredients
Main Ingredients
- 2 large boneless skinless chicken breasts Protein source
- 1 teaspoon salt Enhances flavor
- ½ teaspoon pepper Adds mild warmth
- ½ cup flour For coating and crispiness
- ¼ cup Parmesan cheese, finely grated Adds a savory depth
- 1 teaspoon garlic powder Boosts flavor
- 3 Tablespoons olive oil For cooking
- 1 Tablespoon salted butter Adds richness
- ½ cup dry white wine Provides acidity
- 4 cloves garlic, thinly sliced Enhances flavor
- 2 Tablespoons capers, drained Adds briny tang
- 1 cup chicken broth Moisture and flavor
- 2 Tablespoons lemon juice Brightens and balances flavors
- 2 Tablespoons cold salted butter For finishing sauce
- ¼ cup fresh parsley, roughly chopped For garnish
Instructions
Preparation
- Slice each chicken breast into three thinner pieces and pound them to a uniform thickness.
- Pat the chicken dry and prepare a dredging station with flour, salt, pepper, and garlic powder.
- Coat each piece of chicken in the flour mixture.
Cooking
- Heat olive oil and butter in a skillet over medium heat.
- Sear the coated chicken for about 3-4 minutes per side until golden brown.
- Remove chicken and set aside. Note the fond left in the pan.
- Add white wine and sliced garlic to the skillet, simmer for 4-5 minutes.
- Stir in capers, chicken broth, and lemon juice, and allow to combine.
- Return the chicken to the pan, spoon sauce over each piece, and heat through.
- Add cold butter to create a silky finish.
Serving
- Garnish with chopped parsley before serving.
Notes
Serve over rice or pasta, and pair with salad or crusty bread. Consider using chicken thighs for a juicier version.