Chicken Piccata
Bright, fresh, and full of flavor, chicken piccata is a simple dish that feels elevated. Tender chicken is simmered in a light lemon butter sauce with capers, giving it the perfect balance of tangy and savory. It’s quick to make but tastes like something you’d order at a restaurant.
Ingredients
- 2 chicken breasts (sliced into 4 total pieces)
- kosher salt & black pepper
- garlic powder
- 1 cup flour
- 1/4 cup olive oil (divided)
- 1/2 cup capers (drained)
- 4 garlic cloves (minced)
- 1/4 cup white wine
- 3 tbsp lemon juice (1.5 lemons)
- 1/2 cup chicken broth
- 2 tablespoons butter
Instructions
- Season both sides of the chicken breast with salt, pepper, and garlic powder
- In a small bowl combine flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder
- Dredge all 4 chicken breast pieces i the flour mixture and shack off excess flour. Place on a plate and let rest 10 minutes
- Heat olive oil in a large skillet until hot. Add 2 pieces of chicken at a time and cook until browned (about 5 minutes total), flipping at the 2 minute mark
- transfer all chicken to a plate when all 4 pieces have been cooked
- Add 1 tablespoon of olive oil to skillet (dont wipe anything out). Add capers and garlic and sautee for 30 seconds. Add wine and cook for 2 minutes, using the wine to loosen anything that was stuck to the pan. The wine should reduce by 50%.
- Add chicken broth and lemon juice and simmer to 2 minutes.
- Remove from heat and all the butter. Dip each chicken breast back into the sauce before serving. Top all chicken with the remaining caper butter sauce
- Serve over pasta or mashed potatoes