Garlic Chicken Piccata
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!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 boneless skinless chicken breasts (large, halved horizontally to make 4)
- 2 tablespoons flour (all purpose or plain)
- 2 tablespoons parmesan cheese (fresh, finely grated)
- 1 teaspoon salt
- 1/4 teaspoon cracked pepper
- 4 tablespoons unsalted butter (divided)
- 2 tablespoons olive oil (divided)
- 4 cloves garlic (large, minced)
- 1/4 cup dry white wine (can be omitted)
- 3/4 cup chicken stock
- 2 tablespoons lemon juice (freshly squeezed)
- 1/4 cup brined capers (rinsed)
- 1/4 cup fresh parsley (chopped)
- 1 pinch parmesan cheese (to serve)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 7
Garnish with parsley and serve immediately with parmesan cheese, if desired.