A simple, classic Italian dish. Chicken, lemon, white wine and capers; a combination that will never go out of style.
Chicken piccata is one of those simple recipes, perfect for a quick weeknight dinner. I’m not usually a huge fan of boneless, skinless chicken breasts, but when’re they’re pounded thin, floured and pan-fried, there’s nothing not to love.
The acidity of the wine and lemon juice, and bite from the capers is perfectly balanced by the rich chicken broth and butter. I like to add shallots to this dish for additional flavor and sweetness, even though they might not be the most traditional.
- 1lb boneless, skinless chicken breast, butterflied, cut into 3 cutlets, pounded 1/3-1/2 inch thick
- ¼ C flour
- 2T extra virgin olive oil
- 2T butter, divided
- 1 medium shallot, finely chopped
- 1 clove garlic, minced
- ¼ C dry white wine
- ½ C low sodium chicken broth
- 1T capers
- 1T lemon juice, plus lemon slices, for serving
- 2T chopped parsley
- 1Preheat a large sauté pan over medium-high heat. Pat chicken dry. Season with salt and pepper. Place flour in a large dish and season liberally with salt and pepper. Dredge chicken in flour, shaking off any excess.
- 22Add oil and 1 tablespoon of butter to the pan. Fry chicken cutlets 2-3 minutes per side or until browned and cooked through. Transfer to a platter and keep warm.
- 33Discard all but 1 tablespoon of oil in the pan. Add shallot and sauté over medium heat 2-3 minutes or until translucent. Add garlic and sauté 15-30 seconds. Add wine to the pan and simmer about 2-3 minutes. Stir in broth and simmer an additional 4-5 minutes or until slightly thickened. Stir in capers and lemon juice. Add in the remaining tablespoon of butter and swirl the pan until it’s emulsified. Stir in parsley and spoon the sauce over the chicken. Serve with lemon slices and white rice or buttered angel hair pasta.