Description
Succulent chicken piccata dances with zesty lemon and capers, creating a Mediterranean melody of flavor. Crisp, golden-brown chicken bathes in a silky sauce that whisks you straight to an Italian kitchen.
Ingredients
Scale
Protein:
- 2 large boneless skinless chicken breasts (halved horizontally to make 4)
Seasoning and Coating:
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh parmesan cheese (finely grated)
- 1 teaspoon salt
- 1/4 teaspoon cracked pepper
Cooking and Sauce Ingredients:
- 4 tablespoons unsalted butter (divided)
- 2 tablespoons olive oil (divided)
- 4 large garlic cloves (minced)
- 1/4 cup dry white wine
- 3/4 cup chicken stock
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup brined capers (rinsed)
- 1/4 cup fresh parsley (chopped)
- 1 pinch parmesan cheese (to serve)
Instructions
- Prepare a seasoned flour coating by mixing flour and parmesan cheese in a shallow dish. Generously season chicken with salt and pepper, then carefully coat each piece in the flour mixture, shaking off excess.
- Heat butter and oil in a large skillet over medium-high heat (375°F). Carefully place two chicken pieces in the pan, cooking until golden brown and fully cooked, approximately 3-4 minutes per side. Transfer to a warm plate.
- Add additional butter and oil to the skillet, then cook remaining chicken pieces until evenly browned. Remove and set aside with the first batch.
- Reduce heat and sauté minced garlic for 30 seconds until fragrant. Pour in white wine, scraping pan to release caramelized bits, and simmer until wine nearly evaporates.
- Add chicken stock, lemon juice, and capers to the skillet. Boil for 6 minutes, reducing liquid and concentrating flavors. Taste and adjust seasoning as needed.
- If sauce appears thin, quickly whisk cornstarch with water and stir into the simmering liquid to thicken. Gently return chicken to the pan, spooning sauce over each piece.
- Simmer for 5 minutes to reheat chicken and allow flavors to meld. Garnish with fresh parsley and optional parmesan cheese before serving immediately.
Notes
- Ensure chicken pieces are uniform thickness by gently pounding them between plastic wrap for even cooking and tender results.
- Select a dry white wine like Sauvignon Blanc or Pinot Grigio for authentic flavor without overpowering the delicate sauce.
- Slice capers finely to distribute their briny taste more evenly throughout the dish, enhancing each bite with a tangy punch.
- Use fresh lemon juice instead of bottled for a vibrant, bright citrus flavor that elevates the entire chicken piccata experience.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 720 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg