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Chicken Piccata

Chicken Piccata
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Chicken Piccata is a classic Italian dish featuring tender, thinly sliced chicken breasts cooked in a bright, tangy sauce made from fresh lemon juice, capers, and a buttery broth. Quick to prepare and bursting with bold flavors, it’s perfect for a fast, impressive weeknight dinner that pairs wonderfully with a variety of simple sides.

Ingredients

Scale

Chicken

  • 2 boneless, skinless chicken breasts, thinly sliced or pounded to about 1/2 inch thickness
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour (or almond flour/cornstarch for gluten-free option)

Cooking Fat

  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter (or coconut oil/olive oil only for dairy-free)

Sauce

  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 1/2 cup chicken broth or dry white wine
  • 2 tablespoons capers, drained
  • 2 tablespoons chopped fresh parsley, plus extra for garnish

Seasoning

  • Salt and freshly ground black pepper, to taste
  • Optional: red pepper flakes for a spicy kick

Instructions

  1. Prepare the Chicken: Pound the chicken breasts to an even thickness of about half an inch for quick, uniform cooking. Season both sides generously with salt and pepper.
  2. Dredge in Flour: Place the flour (or gluten-free alternative) on a shallow plate. Lightly coat each chicken breast, shaking off any excess to ensure a thin, even crust that crisps up when cooked and helps thicken the sauce.
  3. Brown the Chicken: Heat olive oil and half of the butter in a large skillet over medium-high heat. Add the chicken and cook for 3 to 4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  4. Make the Sauce: Reduce heat to medium. Add fresh lemon juice, chicken broth or white wine, and capers to the same pan. Scrape up any browned bits from the bottom to add depth of flavor. Let the sauce simmer and reduce slightly for about 3 to 4 minutes.
  5. Finish with Butter and Parsley: Stir in the remaining butter until melted and the sauce turns silky. Return the chicken to the pan, spoon the sauce over it, and sprinkle with chopped fresh parsley before serving.

Notes

  • Thin is key: Pounding chicken ensures even cooking and prevents dryness.
  • Sear for flavor: Brown chicken well to build a deep, savory base for the sauce.
  • Sauce consistency: Let sauce simmer uncovered to thicken naturally without extra flour or cornstarch.
  • Use freshly squeezed lemon juice instead of bottled for the brightest flavor.
  • Don’t overcrowd the pan; cook chicken in batches if needed to maintain proper heat and browning.

Nutrition

Keywords: Chicken Piccata, Italian chicken recipe, lemon chicken, quick chicken dinner, capers chicken

Find it online: https://marygourmet.com/chicken-piccata/