Description
Chicken Piccata is a classic Italian-American dish featuring tender boneless skinless chicken breasts lightly coated in a seasoned flour mixture, pan-fried to golden perfection, then served in a tangy, buttery lemon caper sauce made with white wine and chicken broth. This restaurant-quality meal is quick and easy to prepare at home and delivers a bright, flavorful sauce with the perfect balance of lemon, garlic, and butter.
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 Fats
- 3 Tablespoons olive oil
- 1 Tablespoon salted butter
- 2 Tablespoons cold salted butter (for finishing sauce)
Sauce Ingredients
- ½ cup dry white wine (such as Chardonnay or Pinot Grigio)
- 4 cloves garlic, thinly sliced
- 2 Tablespoons capers, drained
- 1 cup chicken broth
- 2 Tablespoons lemon juice
Garnish
- ¼ cup fresh parsley, roughly chopped
Instructions
- Prepare the chicken: Slice each chicken breast in half horizontally to create thinner cutlets. Season both sides of each chicken cutlet with salt and pepper.
- Make the seasoned flour: In a shallow bowl, combine the flour, grated Parmesan cheese, and garlic powder. Dredge each chicken cutlet in the seasoned flour mixture, shaking off excess.
- Cook the chicken: Heat olive oil and 1 tablespoon of salted butter in a large skillet over medium heat. Once hot, add the chicken cutlets and cook for about 3-4 minutes per side until golden brown and cooked through. Transfer the cooked chicken to a warm plate and cover loosely to keep warm.
- Prepare the sauce: In the same skillet with the drippings, add the sliced garlic and sauté until fragrant, about 30 seconds. Pour in the white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by half.
- Add capers and liquids: Stir in the capers, chicken broth, and lemon juice. Bring the sauce to a simmer and let it reduce until slightly thickened, about 5-7 minutes.
- Finish the sauce: Remove the skillet from heat and whisk in the 2 tablespoons of cold salted butter until the sauce becomes glossy and rich.
- Serve: Return the chicken cutlets to the skillet to coat with the sauce or plate the chicken and spoon the sauce over. Garnish with roughly chopped fresh parsley and serve immediately.
Notes
- This Lemon Chicken Piccata delivers a bright, tangy white wine sauce with a buttery finish, perfect for a restaurant-quality meal at home.
- Thinly slicing chicken breasts ensures they cook evenly and quickly.
- Use a dry white wine like Chardonnay or Pinot Grigio for the best sauce flavor.
- Serve with pasta, rice, or crusty bread to soak up the delicious sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 303
- 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
