Serves 4
35 min
Chicken Piccata
Recipe GLPR13a4731aa86f39
Tender, pan-seared chicken breasts finished with a bright and tangy lemon-butter sauce enriched with white wine, shallots, and fresh parsley. This elegant French-inspired dish is quick to prepare and bursting with fresh flavors.
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Ingredients
1/2 cup all-purpose flour
4 boneless, skinless chicken breasts, cut in half and pounded thin
Salt to taste
Fresh cracked black pepper to taste
4 tablespoons vegetable oil
1 shallot, minced
1 garlic clove, minced
1/4 cup dry white wine
1 cup chicken broth
1 lemon, halved
3 tablespoons unsalted butter, cut into 3 pieces
2 tablespoons fresh parsley, chopped
Directions
Pat the halved and flattened chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
Spread the flour in a shallow dish. Dredge each chicken piece lightly in the flour, shaking off excess, and place on a plate.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches if needed to avoid crowding, cook the chicken pieces for 4–5 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a clean plate and set aside.
Reduce heat to medium. Add the minced shallot and garlic to the same skillet and sauté for about 1 minute until fragrant, stirring occasionally.
Pour in the white wine and scrape the bottom of the skillet with a wooden spoon to release any browned bits. Simmer until the wine reduces by half, about 2 minutes.
Add the chicken broth and squeeze the juice from both lemon halves into the skillet. Stir to combine.
Remove the skillet from heat and stir in the butter pieces one at a time until fully incorporated and the sauce is silky.
Return the cooked chicken to the skillet and gently turn to coat in the sauce. Heat through for 1 minute.
Transfer the chicken to a serving platter, pour the sauce over the top, and garnish with fresh parsley. Serve immediately.
