Chicken Piccata, easy enough for a fast weeknight dinner, but luscious enough to serve for a dinner party! Perfetto!! Tender chicken breasts in a buttery lemony sauce accented with salty capers, it’s a classic combination that’s hard to resist!
The chicken tenderness comes from a little beating, which can also double as a little aggression burner. Just make sure your chicken breasts are securely wrapped in some plastic wrap so you don’t have chicken juice all over your kitchen!
Working in batches, saute the flour dredged chicken breasts for a few minutes on each side. Then set them aside on a foil tented platter as you make the sauce.
Chicken Piccata
Ingredients
- 4 chicken breast halves (boneless, skinless)
- 1/2 cup flour all purpose or gluten free
- 4 tablespoons olive oil
- 1/2 cup white wine or chicken broth
- 1/3 cup fresh lemon juice (2-3 lemons)
- 1/4 cup capers drained and rinsed
- 2 tablespoons butter
- 2-3 tablespoons parsley, chopped
Instructions
- Place chicken breasts between 2 large sheets of plastic wrap. Using a meat mallet or a rolling pin, pound chicken and flatten to a ¼ inch thickness. Uncover chicken, sprinkle it with salt and allow to rest while you prepare remaining ingredients.
- Place flour in a shallow baking dish or on a plate. Dredge chicken in flour, fully coating each breast half.
- Heat 2 tablespoons of oil in a large skillet over medium high heat. Place two breasts in the pan and cook for about 3 minutes. Turn-over and cook for 3 minutes on the reverse side. Move to a plate and tent with foil to keep warm. Add another 2 tablespoons to the skillet and cook remaining breasts following the same method and then add them to the foil tented plate as well.
- Add wine, lemon juice and capers to the skillet and bring to a boil while at the same time scraping the bottom of the pan to release brown bits. Turn sauce to low and add 2 tablespoons of butter, stirring gently until butter is melted.
- Add chicken back to the pan and allow to gently simmer in the sauce for about 5 minutes.
- To serve, place chicken breasts on a platter, pour sauce over the chicken and sprinkle fresh parsley over the top.