Description
Chicken Piccata Recipe
Ingredients
For the Chicken:
2 large boneless, skinless chicken breasts (sliced in half lengthwise)
1/2 cup all-purpose flour (for dredging)
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
For the Sauce:
1 small onion, finely diced
2 cloves garlic, minced
1/2 cup dry white wine (or chicken broth)
3/4 cup chicken broth
1/4 cup fresh lemon juice (about 2 lemons)
2 tbsp capers, drained
2 tbsp unsalted butter
Fresh parsley, chopped (for garnish)
Optional:
Lemon slices (for serving)
Cooked pasta or mashed potatoes (for serving)
Instructions
Prepare the Chicken:
Season the chicken pieces with salt and pepper.
Dredge each piece in flour, shaking off the excess.
Cook the Chicken:
Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat.
Add the chicken and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Make the Sauce:
In the same skillet, add diced onion and cook until softened, about 2 minutes.
Add minced garlic and cook for 30 seconds until fragrant.
Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly.
Add chicken broth, lemon juice, and capers. Simmer for 3-4 minutes.
Finish the Sauce:
Stir in 2 tbsp butter to add richness to the sauce.
Return the chicken to the skillet and spoon the sauce over it. Simmer for 2-3 minutes to warm through.
Serve:
Garnish with fresh parsley and lemon slices.
Serve over cooked pasta, mashed potatoes, or alongside roasted vegetables.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Enjoy this bright, zesty, and buttery chicken piccata for a restaurant-quality dinner at home!
Step-by-Step Guide
For perfect results, follow this detailed guide. First, ensure your chicken breasts are even by slicing them horizontally into cutlets. Place them between plastic wrap and gently pound to an even 1/2-inch thickness. This guarantees quick, even cooking. When dredging, use a shallow dish and thoroughly coat each piece, shaking off all excess flour to prevent a gummy sauce. In your skillet, wait until the oil and butter mixture is hot and shimmering before adding the chicken. You should hear a gentle sizzle. Do not overcrowd the pan; cook in batches if needed. After removing the chicken, proceed immediately with the sauce to utilize the flavorful fond.
Serving Suggestions
While classic with pasta or mashed potatoes, Chicken Piccata is versatile. For a lighter meal, serve it over a bed of zucchini noodles, steamed asparagus, or creamy polenta. The bright sauce also pairs beautifully with simple roasted broccoli or green beans. Garnish generously with fresh parsley and thin lemon slices for a vibrant presentation. A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio complements the dish perfectly.
How-to Summary
In summary: Prepare chicken cutlets and dredge in seasoned flour. Pan-fry in oil and butter until golden, then set aside. In the same pan, sauté onion and garlic. Deglaze with wine, then add broth, lemon juice, and capers. Simmer to reduce, whisk in butter to finish, then return chicken to the pan to warm through. Garnish and serve.
Frequently Asked Questions
Can I make this without wine? Absolutely. Substitute with an equal amount of additional chicken broth. For depth, add a teaspoon of white wine vinegar or fresh lemon juice at the end.
How do I store and reheat leftovers? Store chicken and sauce in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of broth to prevent dryness.
What can I use instead of capers? Chopped green olives or a tablespoon of chopped dill pickle can provide a similar briny, acidic note, though the flavor profile will shift slightly.
Is it possible to make this dish gluten-free? Yes. Use a 1-to-1 gluten-free flour blend or almond flour for dredging. Ensure your chicken broth is certified gluten-free.
Why is my sauce too thin? If your sauce hasn’t reduced enough, simmer it for a few more minutes before adding the final butter. You can also create a quick slurry with a teaspoon of cornstarch and a tablespoon of cold water, whisking it into the simmering sauce.
Common Mistakes to Avoid
Avoid these pitfalls for the best outcome: Do not skip pounding the chicken to an even thickness, or you’ll risk uneven cooking. Do not let the flour-coated chicken sit too long before cooking, as it can become pasty. Do not burn the garlic; add it after the onions soften and cook only until fragrant (about 30 seconds). Do not rush the sauce reduction; simmering is key for concentrating flavors. Finally, do not omit the final cold butter, as it is crucial for creating a rich, glossy, emulsified sauce.
Conclusion
This Chicken Piccata recipe proves that a sophisticated, flavor-packed meal is entirely achievable in your own kitchen in about 30 minutes. The harmonious balance of tangy lemon, briny capers, and rich butter creates a truly memorable sauce that elevates simple chicken. By following the detailed steps and avoiding common errors, you can consistently deliver a restaurant-quality dish that is sure to impress family and guests alike. It’s a timeless classic that belongs in every home cook’s repertoire.