Description
A delightful and classic Italian-American dish, Chicken Piccata features tender chicken breasts bathed in a tangy and savory lemon-caper sauce. This stovetop recipe is perfect for a quick and flavorful main course.
Ingredients
Scale
For the Chicken:
4 boneless, skinless chicken breasts, pounded to ½-inch thickness
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil
For the Piccata Sauce:
3 tablespoons unsalted butter
3 cloves garlic, minced
1/2 cup dry white wine (or chicken broth)
3/4 cup low-sodium chicken broth
1/4 cup fresh lemon juice (about 1–2 lemons)
1/4 cup capers, drained and rinsed
2 tablespoons chopped fresh parsley
lemon slices for garnish (optional)
Instructions
- Prepare the Chicken: In a shallow bowl, combine the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, shaking off the excess.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken for 4–5 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
- Make the Sauce: In the same skillet, add the remaining olive oil and butter. Sauté the garlic, then add white wine (or broth) and simmer. Add chicken broth, lemon juice, and capers. Simmer until slightly reduced.
- Combine and Serve: Return the chicken to the pan and spoon sauce over the top. Simmer briefly to meld flavors. Garnish with parsley and lemon slices. Serve hot over pasta, rice, or vegetables.
Notes
- If you prefer a thicker sauce, whisk in 1 teaspoon of cornstarch mixed with 1 tablespoon of water before simmering.
- For extra richness, add a splash of cream at the end.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 320
- Sugar: 1g
- Sodium: 490mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 95mg
