Chicken Piccata
Who doesn’t love crispy chicken with a tangy, buttery sauce? This Chicken Piccata is super easy to make but feels fancy enough to impress. Tender, golden chicken, smothered in a delicious lemon, white wine, and caper sauce. Trust me, you’ll want to mop up every drop with some buttery pasta or crusty bread. It’s the perfect balance of comfort and class, let’s get cooking!
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- All-purpose flour for dredging
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- ½ cup fresh lemon juice about 2 lemons
- ½ cup chicken stock
- ½ cup dry white wine
- ¼ cup brined capers
- 3 cloves garlic minced
- Fresh parsley chopped, for garnish
Instructions
- Carefully butterfly each chicken breast by slicing it in half horizontally, or slice all the way through to create two thinner cutlets.
- Season the chicken cutlets with salt and pepper.
- Place the cutlets between two pieces of plastic wrap and pound to an even thickness for even cooking.
- Dredge each piece in flour, shaking off any excess.
- In a large skillet, heat 2 tbs of butter and the olive oil over medium-high heat.
- When the butter and oil start to sizzle, add the chicken and cook for about 3 minutes per side or until golden brown. Remove from the skillet and set aside.
- In the same skillet, add the garlic and sauté for about 1 minute, until fragrant.
- Add the lemon juice, chicken stock, and white wine. Bring to a boil, scraping up any browned bits from the pan.
- Stir in the capers and simmer for about 5 minutes to reduce the sauce slightly.
- Return the chicken to the skillet and simmer for another 5 minutes, turning to coat in the sauce.
- Remove the chicken, add the remaining 2 tablespoons of butter to the sauce, and whisk until smooth and glossy.
- Pour the sauce over the chicken and garnish with chopped parsley.
- Serve hot over pasta, rice, or with crusty bread to soak up the sauce. For a lighter option, pair with steamed vegetables or a simple green salad.
Notes
- Thickening the Sauce: For a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir into the sauce while simmering.
- Capers Substitute: If you’re not a fan of capers, replace them with chopped green olives or omit for a milder flavor.
- Refrigerate: Store leftover chicken in an airtight container in the fridge for up to 3 days.
- Reheat: Gently warm the chicken and sauce on the stove over low heat, adding a splash of water or chicken stock to keep the sauce from drying out.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
