A golden brown flour-coating locks in the juices in this easy chicken piccata recipe. The white wine and buttery lemon-caper sauce come together so beautifully. Believe it or not, this fancy dish is easy enough for new cooks and busy families!
1poundchicken breastsboneless, skinless (2 large breasts)
¼cupall-purpose flour
¼cupolive oil
4tablespoonsbutterdivided
¼cupshallotsfinely chopped
4garlic clovesminced (approx. 1 tablespoon)
¼cupwhite wine
½cupchicken broth
2tablespoonscapers
1tablespoonlemon juice
For Garnish: parmesan cheese and fresh chopped parsley
Instructions
Slice each chicken breast in half horizontally and pound them into ½ inch thick pieces and sprinkle with salt and pepper.
1 pound chicken breasts
In a shallow bowl, add the flour and dip each chicken cutlets into the flour and coat both sides well. (shake off any excess flour).
¼ cup all-purpose flour
In a large skillet or cast iron pan, heat the olive oil over medium high heat and cook the chicken cutlets for 3-4 minutes per side or until it is golden brown and reaches an internal temperature of 165° F.
¼ cup olive oil
After the chicken has cooked, remove it from the skillet and place it on a paper towel lined plate.
Using a paper towel, wipe the remaining oil out out the pan (don't wash it).
Add 2 tablespoons of butter and heat over medium heat until melted.
4 tablespoons butter
Add the shallots and sauté for 2-3 minutes until tender.
¼ cup shallots
Add the minced garlic and cook for an additional minute until fragrant.
4 garlic cloves
Stir in the white wine and deglaze the bottom of the pan by scraping the bits off the bottom with a wooden spoon.
¼ cup white wine
Pour in the chicken stock, capers and the lemon juice. Then bring the sauce to a boil.
½ cup chicken broth, 2 tablespoons capers, 1 tablespoon lemon juice
Reduce to simmer and add the remaining two tablespoons of butter and stir to combine.
Serve with the sauce over the crispy chicken with pasta, mashed or roasted potatoes or rice and garnish with parmesan cheese and/or fresh parsley
For Garnish: parmesan cheese and fresh chopped parsley
Notes
Cook in canola or vegetable oil if desired.Use regular white or yellow onion in place of the shallots.A dry white wine works best like Sauvignon Blanc or Pinot Grigio.If you would like to make it in advance, I recommend storing the crispy chicken cutlets and sauce separately until you’re ready to serve.Buy thin cut chicken cutlets to save prep time.When pounding chicken, place it between two pieces of plastic wrap to avoid splatter and easy cleanup.