Serves 2
30 min
Chicken Piccata
Recipe GLPR764a3fd4c186b8
Tender chicken breasts pan-seared until golden, then finished with a bright, tangy sauce made from white wine, fresh lemon juice, and briny capers. A classic Italian-inspired dish that's elegant yet simple, ready in under 30 minutes.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 large chicken breasts
¼ cup all-purpose flour
Salt to taste
Black pepper to taste
2 tablespoons olive oil
3 tablespoons butter, divided
3 tablespoons dry white wine
3 tablespoons fresh lemon juice
2 tablespoons capers, rinsed and drained
1 tablespoon fresh parsley, chopped
Directions
Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper. Place the flour in a shallow dish and lightly coat each breast, tapping off any excess flour.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter foams. Once hot, carefully add the floured chicken breasts and cook for 3 minutes on each side until the exterior is golden brown. The internal temperature should reach 165°F. Transfer the cooked chicken to a clean plate.
Pour the dry white wine into the hot skillet, using a wooden spoon to scrape up any browned bits stuck to the bottom. Allow the wine to reduce by approximately half, about 2 minutes.
Add the fresh lemon juice and capers to the skillet. Simmer for 3 minutes, stirring occasionally, until the sauce reduces slightly and develops deeper flavors.
Remove the skillet from heat and swirl in the remaining 2 tablespoons of butter, one piece at a time, until the sauce becomes glossy and emulsified. Do not boil after adding the butter.
Return the chicken breasts to the skillet and coat them generously with the warm sauce. Transfer to serving plates, spoon additional sauce over the top, and garnish with fresh chopped parsley before serving.
