Chicken Piccata
This chicken piccata is quickly pan-fried and served in a thick white wine and lemon pan sauce full of capers. It’s an easy one-pan meal!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lbs chicken breasts (skinless boneless (See Note 1))
- kosher salt ((See Note 2))
- ground black pepper ((See Note 2))
- 1/4 cup flour (for dredging)
- 2 tbsp butter
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp flour (See Note 3)
- 1/3 cup dry white wine
- 2 lemons (See Note 4)
- 1/2 cup chicken stock
- 1/4 cup brined capers
- 1/4 cup fresh parsley (chopped)
- Mashed potatoes or pasta ((See Note 5))
Instructions
- 1
Cut chicken breasts horizontally into 2 cutlets. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- 2
In a large skillet over medium high heat, melt 2 tablespoons of butter with 2 tablespoons olive oil. When butter and oil start foam and turn golden add chicken and saute for 3 minutes. When chicken is browned, turn and cook other side for 2-3 minutes. Do not over crowd pan, work in two batches if needed. Remove and transfer to plate and keep warm, covered.
- 3
Melt remaining butter in pan. When butter is melted add the flour (See Note 3) and whisk to cook flour for 1 minute. Then add the white wine, lemon juice and chicken stock. With a whisk, stir and bring to boil, scraping up brown bits from the pan for extra flavor and breaking up any lumps. Add the capers to the sauce and taste for seasoning.
- 4
Add the chicken back to the pan, spooning sauce to coat and simmer for 5 minutes.
- 5
Option: Make mashed potatoes or pasta. Divide mashed potatoes or pasta on plates and top with the chicken. Spoon sauce over chicken and garnish with parsley and lemon slices.