Description
Chicken Piccata is a classic Italian-American dish featuring tender boneless skinless chicken breasts cooked in a tangy, buttery white wine and lemon sauce with capers and garlic. This restaurant-quality recipe delivers a rich, flavorful meal that is easy to prepare at home, perfect for a family dinner or special occasion.
Ingredients
Scale
Chicken and Coating
- 2 large boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup flour
- ¼ cup Parmesan cheese (finely grated)
- 1 teaspoon garlic powder
Cooking and Sauce
- 3 Tablespoons olive oil
- 1 Tablespoon salted butter
- ½ cup dry white wine (like chardonnay or pinot grigio)
- 4 cloves garlic (thinly sliced)
- 2 Tablespoons capers (drained)
- 1 cup chicken broth
- 2 Tablespoons lemon juice
- 2 Tablespoons cold salted butter
- ¼ cup fresh parsley (roughly chopped)
Instructions
- Prepare the Chicken Coating: In a shallow dish, combine the flour, grated Parmesan cheese, garlic powder, salt, and pepper. Mix well to evenly distribute the seasonings. This mixture will create a flavorful crust on the chicken.
- Coat the Chicken: Pat the chicken breasts dry with paper towels. Dredge each breast thoroughly in the flour mixture, ensuring each piece is coated evenly on all sides. This will help achieve a golden-brown crust during cooking.
- Sear the Chicken: Heat the olive oil and 1 tablespoon of salted butter in a large skillet over medium-high heat. Once hot, add the coated chicken breasts. Cook for about 4-5 minutes on each side or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside, keeping it warm.
- Create the Sauce Base: In the same skillet, add the sliced garlic and cook for 30 seconds until fragrant, being careful not to burn it. Pour in the dry white wine, scraping the bottom of the skillet to release any browned bits. Let the wine reduce by half, which should take about 3-4 minutes.
- Add Capers and Broth: Stir in the capers and chicken broth. Bring the mixture to a gentle simmer and cook for about 5 minutes, allowing the sauce to concentrate and slightly thicken.
- Finish the Sauce: Stir in the lemon juice and cold salted butter, stirring continuously until the butter melts and the sauce has a silky texture.
- Return Chicken and Garnish: Return the chicken breasts to the pan and spoon the sauce over them. Let everything heat through together for 2-3 minutes. Sprinkle with chopped fresh parsley before serving.
Notes
- This Lemon Chicken Piccata features a flavorful white wine reduction with the perfect balance of lemon and butter.
- Use dry white wine such as Chardonnay or Pinot Grigio to enhance the sauce’s flavor.
- For an even crispier crust, pat chicken breasts dry before dredging in the flour mixture.
- If you prefer a thicker sauce, you can simmer it a bit longer after adding the chicken broth.
- Serve with pasta, rice, or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 303 kcal
- Sugar: 1 g
- Sodium: 1103 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 48 mg
