Chicken Piccata Recipe
A classic Italian-American dish featuring pan-seared chicken breasts enveloped in a tangy lemon-butter sauce with the briny bite of capers.
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Servings: 4
Ingredients
- 2 tablespoons olive oil plus extra if necessary
- ½ cup all-purpose flour
- 4 boneless skinless chicken breasts (approximately 6 ounces each, totaling around 1½ pounds)
- 1 teaspoon finely grated lemon zest
- Salt and freshly ground black pepper to taste
For the Sauce:
- 2 tablespoons chopped fresh parsley with more for garnish
- 1 cup chicken broth or stock
- 1½ tablespoons all-purpose flour
- ¼ cup salted butter
- ½ cup dry white wine or additional chicken broth
- ½ fresh lemon juiced (approximately 1½ tablespoons)
- 3 tablespoons capers drained
- Optional: shredded Parmesan cheese for serving
Instructions
- Flatten each chicken breast to a uniform ½-inch thickness using a meat mallet. In a shallow bowl, blend the flour, lemon zest, salt, and pepper thoroughly. Dredge the chicken in the flour mixture, shaking off any excess coating. In a large skillet set over medium-high heat, warm the olive oil and sear the chicken in two separate batches, about 4 to 5 minutes per side, until golden and the internal temperature reaches 165°F. Remove and keep warm. Lower the heat to medium and melt the butter in the same skillet. Stir in the flour and cook for 2 minutes, scraping up any browned bits. Slowly whisk in the chicken broth in increments until smooth. Stir in the lemon juice, white wine, and capers. Simmer for about 3 minutes, whisking occasionally. Return the chicken to the pan and gently simmer in the sauce for an additional 2 to 3 minutes until warmed through. Season with salt and pepper as desired. Mix in chopped parsley and garnish with more parsley and Parmesan, if using, before serving.
Notes
Chicken: For overly large chicken breasts (above 7 oz), halve them crosswise and flatten to ½-inch thickness. Chicken thighs or veal are suitable alternatives, though cooking times may vary.
Sauce: Opt for fresh lemon juice to maximize flavor. Capers may be substituted with finely chopped green olives if preferred.
Serving Suggestions: Best paired with light pastas such as linguini or angel hair. Also delicious with mashed potatoes or rice. Complements well with roasted asparagus, steamed broccoli, or roasted cauliflower. Optional: Add minced garlic to the butter for enhanced aroma.
Sauce: Opt for fresh lemon juice to maximize flavor. Capers may be substituted with finely chopped green olives if preferred.
Serving Suggestions: Best paired with light pastas such as linguini or angel hair. Also delicious with mashed potatoes or rice. Complements well with roasted asparagus, steamed broccoli, or roasted cauliflower. Optional: Add minced garlic to the butter for enhanced aroma.