This classic Italian dish is a prime example that something super quick and easy can be tantalizingly delicious. Chicken is sliced very thinly then seasoned, dredged in flour, fried crispy golden and served with a tangy lemon-wine-butter-caper sauce made from the pan drippings. Chicken Piccata is a dish that belongs in everyone’s cooking repertoire.
Originally made with veal, chicken is the most common version here in the United States. It can also be made with pork. But the delicateness of chicken lends itself perfectly to Piccata.
Let’s get started!
You want thin slices of chicken. If you have a really good knife, you can get about three 1/4 inch slices out of a large chicken breast. If to, simply cut the chicken breast in half and pound it between two sheets of plastic wrap until it’s 1/4 inch thick or less. You want thin slices that can be fried quickly.
Sprinkle each side with salt and freshly ground black pepper.
Place the flour on a plate and dredge the chicken pieces in it, thoroughly coating each side. Shake off the excess flour.
Heat the butter in a skillet over medium heat. Place the chicken pieces in the pan.
Fry until golden brown, about 4 minutes on each side. Transfer the chicken to a warmed oven.
Add the garlic and shallots and cook for a minute, adding a little extra butter if needed. Add the white wine and boil until reduced in half.
Stir together the broth, lemon juice and flour and add it to the pan, whisking to combine. Let the sauce simmer until thickened, a minute or two.
Add the capers, parsley and butter.
Add salt and pepper to taste. This sauce is amazing!!
Return the chicken to the pan and spoon some sauce over. Serve immediately.
Enjoy! (You will, I promise!)
- 2 boneless skinless chicken breasts, cut in half and pounded to an even ¼ inch thickness
- ⅓ cup all-purpose flour
- 3 tablespoons butter
- 1 clove garlic, minced
- 1 shallot, minced (optional)
- ½ cup dry white wine
- ½ cup chicken broth
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons all-purpose flour
- ¼ cup capers, rinsed and drained
- 2 tablespoons parsley
- 2 tablespoons butter
- Salt and pepper to taste
- Sprinkle both sides of each chicken cutlet with salt and freshly ground black pepper. Spread the flour out on a plate and dredge each piece of chicken in the flour to thoroughly coat all sides. Shake to remove excess flour.
- Heat the butter in a skillet over medium heat. Fry the chicken until golden brown, about 4 minutes on each side. Transfer to a plate and keep warm in the oven.
- Add the garlic and shallot to the pan and fry for a minute, adding a little extra butter if needed. Add the wine and boil steadily, scraping up the browned bits from the bottom of the pan, until it is reduced by half.
- Combine the chicken broth, lemon juice and flour, stirring until dissolved. Add this mixture to the pan and simmer until thickened. Add the capers, parsley and butter.
- Return the chicken to the pan, coating with the sauce, and heat through for a minute. Serve immediately.