Best Chicken Piccata
This chicken piccata recipe brings together golden seared chicken cutlets and a silky lemon, butter and caper sauce for a dish that’s ready in just 35 minutes, but tastes like it was simmering all day on the stove!
Servings: 4 servings (¼ pound chicken each)
Equipment
- Large skillet (preferably stainless steel)
Ingredients
- 1 pound chicken cutlets roughly ¼ inch thickness
- ¾ cup chicken broth
- ½ cup dry white wine like Pinot Grigio or Sauvignon Blanc
- ¼ cup all-purpose flour for dredging
- ¼ cup fresh lemon juice
- 5 tablespoons unsalted butter cold
- 2 tablespoons extra virgin olive oil
- 2 tablespoons capers drained
- 2 medium shallots minced
- 2 garlic cloves minced
- Salt and pepper to taste
- Fresh Italian parsley finely chopped to garnish
Instructions
- Dredge chicken cutlets in flour mixed with salt and pepper, shaking off excess.
- Heat a large skillet over medium heat (stainless steel browns chicken better!). Once fully preheated, add olive oil and 1 tablespoon butter, swirling around.
- Once melted, add cutlets in a single layer. Cook for 2-3 minutes per side (4-6 minutes total), until chicken is light golden and cooked through (registering 165℉).
- Transfer chicken to a clean plate, and set aside. If you’re making pasta, start boiling it now!
- Over medium heat, add shallot and garlic, and sauté for 1 minute in the pan juices.
- Add wine, scraping down brown bits.
- Then add broth, lemon juice, capers, and salt and pepper. Gently simmer for 2 minutes, stirring occasionally.
- Add chicken back in, in a single layer. Gently simmer for 3 minutes.
- Plate cutlets (over pasta if desired), keeping the sauce in the pan.
- Over low heat, add 4 tablespoons of cold butter to the sauce, 2 tablespoons at a time, whisking vigorously until sauce thickens and is well-combined.
- Spoon sauce over cutlets, and finish with fresh parsley!
Video
Notes
- While you can use a nonstick skillet, stainless steel is highly recommended to help chicken brown on the outside and stay juicy on the inside! If you like your chicken darker golden, increase heat while searing to medium-high.
- Look for thinly sliced chicken breasts (AKA chicken cutlets) pre-pounded and sliced in the grocery store!
- Don’t want to use wine? You can use all chicken broth, but keep in mind wine adds lots of flavor.
- Prep all ingredients ahead (not as you cook) for the best results.
- Yes, you can add up to ¼ cup heavy cream to the sauce at the end if you’d like!
Nutrition
Serving: 1serving | Calories: 392kcal | Carbohydrates: 11g | Protein: 26g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 110mg | Sodium: 271mg | Potassium: 557mg | Fiber: 1g | Sugar: 2g | Vitamin A: 478IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 1mg