This Chicken Piccata recipe is quick and easy to make and will absolutely WOW your taste buds! Featuring a lemon-wine-butter-caper sauce that is absolutely mouthwatering!
Chicken Piccata is a prime example of a dish that’s quick and easy to make but will leave your guests thinking you’re a gourmet cook. While it may be quick and easy, it tastes tantalizingly delicious! Chicken breast 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. This Chicken Piccata recipe is something that belongs in everyone’s cooking repertoire!
Piccata originated in Italy where it is traditionally made with veal. Here in the U.S. chicken has replaced veal as the more popular choice. The delicateness of chicken lends itself perfectly to piccata but you can also make it with pork or stay true to Italian tradition and use veal.
Chicken piccata is best served immediately so that some of the crispiness remains after its dredged in the sauce. And once the chicken is breaded and fried don’t let it wait around too long or it will likewise lose its crisp texture.
How to Make Chicken 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 seriously amazing!!
Return the chicken to the pan and spoon some sauce over. Serve immediately.
*** Be sure to also try our German Pork Schnitzel and Jaegerschnitzel! ***
- 2 boneless skinless chicken breasts ,cut in half and pounded to an even 1/4 inch thickness
- 1/3 cup all-purpose flour
- 3 tablespoons butter
- 1 clove garlic ,minced
- 1 shallot ,minced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons all-purpose flour
- 1/4 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.