Cooked - Chicken Piccata

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken Piccata

4.0

2 large boneless, skinless chicken breasts (halved horizontally)

Salt & freshly ground black pepper

½ cup all-purpose flour (for dredging)

3–4 tbsp olive oil

4 tbsp unsalted butter (divided)

3 cloves garlic, minced

½ cup dry white wine (or chicken broth)

½ cup fresh lemon juice (about 2 lemons)

2 tbsp capers, drained

½ cup chicken broth

Fresh parsley, chopped (for garnish)

Pound the chicken cutlets to about ½-inch thickness. Season both sides with salt and pepper, then lightly dredge in flour (shake off excess).
Heat olive oil in a large skillet over medium-high heat. Cook chicken 3–4 minutes per side until golden and cooked through. Transfer to a plate.
In the same pan, lower heat to medium. Add 2 tbsp butter and garlic; sauté for about 30 seconds. Pour in white wine and scrape up browned bits (this is flavor gold). Let it reduce by half.
Stir in lemon juice, chicken broth, and capers. Simmer for 3–5 minutes until slightly thickened.
Return chicken to the pan. Add remaining butter and spoon sauce over the top. Simmer 2 minutes until everything is glossy and coated.
Garnish with parsley and extra lemon slices.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍗Poultry

Cuisine🇮🇹Italian

Occasions🍽️Dinner Party📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 9 weeks ago

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