Fancy enough for company but easy enough for a weeknight, Chicken Piccata is one of those must-have recipes for your repertoire. In this version, the buttery white wine pan sauce gets a flavor boost from the traditional tangy capers and also from lightly caramelized lemon slices.
Satisfy your sweet tooth with this easy-to-make recipe for Classic Chicken Piccata.
1. Info for Classic Chicken Piccata
- Cook Time: 40 min
- Total Time: 40 min
- Servings: 4
- Calories: 503 kcal
2. Ingredients for Classic Chicken Piccata
- 2 garlic cloves
- 1 lemon
- 1 1/2 lb. chicken cutlets (boneless skinless breast pieces)
- 1/2 tsp. salt
- Freshly ground black pepper
- 1/4 cup all-purpose flour
- 3 Tbsp. extra-virgin olive oil (plus more if needed)
- 1/4 cup capers (drained)
- 1/3 cup white wine
- 3/4 cup chicken broth
- 2 Tbsp. unsalted butter
3. Directions:
3.1 Prep
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Mince the garlic and slice the lemon crosswise about 1/4 inch thick. Set aside.
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Lay the chicken on a baking sheet and season with the salt and pepper. Put the flour in a pie pan and lightly dredge chicken on both sides, patting it gently to create the thinnest possible coating of flour.
3.2 Stove
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In a large frying pan, heat the oil over medium heat. Add a single layer of chicken and cook until golden brown on underside, 3-4 minutes. Using tongs, flip chicken and cook until lightly browned on the other side and cooked through, 3-4 minutes. Transfer chicken to a clean baking sheet and repeat with remaining chicken, adding more oil if needed.
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Using a wad of paper towels and tongs, carefully wipe any darker brown flour from frying pan (but don’t remove all the flour; it helps thicken the sauce). Add the lemon slices to hot pan and cook over medium heat until golden brown on each side, turning once, 3-4 minutes total. Add the garlic and cook until softened, stirring occasionally, about 1 minute. Add the capers, wine, and chicken broth and bring the liquid to a boil, scraping up browned bits from bottom of pan.
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Boil the sauce vigorously until reduced by half and sauce is thickened, about 5 minutes.
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Return chicken to pan and gently warm through, turning to coat in sauce.
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Transfer chicken to a serving platter. Turn off heat under the sauce and add the butter. Let it melt gently, swirling pan to combine.
3.3 Serve
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Pour sauce over chicken. Serve cutlets with lemon slices on top to eat with the meat.
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