What is Chicken Piccata? Chicken Piccata is nothing more than flour-breaded, browned chicken breast cutlets served with a sauce made from butter, lemon juice, capers and broth or white wine. It can be made in 30 minutes or less and is so easy and delicious that it should be in every home cook’s repertoire. Perfect for a quick weeknight meal!
Ingredients
- 2 boneless skinless chicken breasts
- 3/4 cup chicken stock
- 1/2 cup white wine
- 2 T olive oil
- 4 TÂ butter
- 2 TÂ capers, drainedÂ
- Flour for dredging
- S&P
- Juice of 1 1/2 lemons
How to make it
- Butterfly and divide the two chicken breasts into 4 equal portions
- Cover the breasts with plastic wrap and pound down until their about 1/2″ thick, consistently
- Season all sides with salt and pepper
- Dredge them in flour and shake off any excess flour
- In a large skillet heat the olive oil and 2 T of the butter on medium high. When the butter starts to brown you should be ready
- Place the chicken in the pan and cook for about 3 minutes or so and flip and cook another 3 minutes
- Remove the chicken from the pan and set aside
- Deglaze the pan with the wine and scrape up the bits on the pan for more flavor
- Add the remaining butter, capers and chicken stock and bring to a simmer
- Add the lemon juice
- Add the chicken and simmer for about 5 minutes, flipping once
- Serve with sauce on pasta or white rice (I used white rice…really good.)