Chicken Piccata

Name: Chicken Piccata
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 4 skinless boneless chicken breast halves; 3 tablespoons butter, divided; 1 1/2 tablespoons all-purpose flour for butter mixture; 1/2 cup all-purpose flour for dredging; 2 tablespoons olive oil; Salt and freshly ground black pepper to taste; 1/3 cup dry white wine; 1/4 cup fresh lemon juice; 1/4 cup low-sodium chicken broth; 1/4 cup drained capers; 1/4 cup fresh chopped parsley

Recipe GLPRa54f92732b2ca4

Italian

Main Course

35 min

267 cal

Servings: 4

Stovetop

Tender, thinly pounded chicken breasts are lightly dusted in flour and pan-seared until golden, then finished with a bright lemon and caper sauce made with white wine and fresh parsley. A classic Italian-French preparation that comes together in about 30 minutes—elegant enough for dinner guests yet simple enough for weeknight cooking.

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Ingredients

4 skinless boneless chicken breast halves

3 tablespoons butter, divided

1 1/2 tablespoons all-purpose flour for butter mixture

1/2 cup all-purpose flour for dredging

2 tablespoons olive oil

Salt and freshly ground black pepper to taste

1/3 cup dry white wine

1/4 cup fresh lemon juice

1/4 cup low-sodium chicken broth

1/4 cup drained capers

1/4 cup fresh chopped parsley

Directions

Lay each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound each breast to an even 1/4-inch thickness. Remove plastic wrap and season both sides generously with salt and pepper.
In a small bowl, blend 1 tablespoon of softened butter with 1 1/2 tablespoons of flour until it forms a smooth paste. Set this beurre manié aside—it will thicken the sauce later.
Pour the 1/2 cup flour into a shallow dish. Working with one chicken breast at a time, dredge both sides lightly in flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully add two chicken breasts and sear for approximately 3 minutes per side, until the coating turns golden brown and the internal temperature reaches 165°F. Transfer to a serving platter and cover loosely with foil to keep warm. Repeat with the remaining two chicken breasts.
In the same skillet, pour in the white wine, lemon juice, and chicken broth. Increase heat to medium-high and bring to a boil, stirring occasionally to scrape up any browned bits from the pan, about 2 minutes.
Whisk the butter-flour mixture (beurre manié) into the boiling liquid until fully incorporated and smooth. Continue to boil, stirring frequently, for about 2 minutes until the sauce thickens slightly to a light consistency.
Remove from heat and stir in the capers, fresh parsley, and remaining 2 tablespoons of butter, stirring until the butter melts completely. Taste and adjust seasoning with additional salt and pepper as needed.
Pour the warm sauce evenly over the chicken breasts and serve immediately. Garnish with additional fresh parsley if desired.

Comments

Grocery List Plus Editorial Staff4

Chicken piccata hits the mark for a Charlotte weeknight: chicken and capers are stocked everywhere—Harris Teeter, Food Lion, Kroger, Walmart, ALDI—and the rest are pantry staples with zero special trips needed. The cost lands around $3.50 to $4 per serving, driven mostly by the chicken breast itself, which is reasonable for a dinner protein. The stated 35 minutes is honest if you're an average cook and your chicken pounds quickly; expect closer to 40 if you're new to butterflying or pounding. It's a fussy dish that needs constant heat management and timing to keep the sauce from breaking, making it less forgiving for families with young kids, though it reheats adequately over low heat the next day.