Serves 4
35 min
Chicken Piccata
Recipe GLPRa54f92732b2ca4
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.
