Description
Chicken Piccata is a classic Italian-American dish featuring tender pan-seared chicken breasts simmered in a bright lemon-butter sauce with capers and white wine.
Ingredients
- 2 large boneless, skinless chicken breasts, halved lengthwise
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
- Lemon slices, for garnish
Instructions
- Season chicken with salt and pepper, then dredge lightly in flour, shaking off excess.
- Heat olive oil and 2 tablespoons butter in a large skillet over medium heat.
- Cook chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add garlic and sauté for 30 seconds.
- Pour in white wine and simmer for 2–3 minutes, scraping up browned bits.
- Add chicken broth, lemon juice, and capers. Simmer for 5 minutes until slightly reduced.
- Return chicken to the skillet and simmer for 3–4 minutes to absorb flavors.
- Stir in remaining 1 tablespoon butter until melted.
- Garnish with parsley and lemon slices. Serve warm.
Notes
- Pound chicken evenly for uniform cooking.
- Substitute chicken broth for wine if preferred.
- Serve over pasta, rice, or mashed potatoes.
- Do not overcook to keep chicken tender and juicy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American