Chicken Piccata
This Lemon Chicken Piccata is a restaurant-quality meal that is easy to make at home! You will love this flavorful white wine sauce reduction sauce that has just the right amount of lemon and butter.
Servings: 4 people
Calories: 401kcal
Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon pepper
- ⅓ cup flour
- ¼ cup Parmesan cheese finely grated
- 1 teaspoon garlic powder
- 3 tablespoons olive oil
- 1 tablespoon salted butter
Sauce
- ½ cup dry white wine like chardonnay or pinot grigio
- 4 cloves garlic thinly sliced
- 2 tablespoons capers drained
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons cold salted butter
- ¼ cup fresh parsley roughly chopped
Instructions
Prepare the Chicken:
- Combine the flour, Parmesan cheese, garlic powder, salt, and pepper on a large plate. Set aside.
- Cut each chicken breast in half lengthwise. Place in between saran wrap and use a meat tenderizer to pound it very thin, about ¼ inch thick. It will plump more once it’s cooked so pounding thin is key.
- Pat the chicken dry and dredge each side in the flour mixture. Tap off excess.
- Heat the olive oil and butter in a large skillet over medium-high heat. Sear the chicken in batches for 3-4 minutes per side, until a golden crust has developed. Add a splash of olive oil and/or reduce heat as needed during cooking. Set the chicken aside on a plate and turn off heat when finished.
Prepare the Sauce:
- Add the wine and set heat to medium. Bubble gently for 4-5 minutes, until just a small amount of liquid remains. Use a silicone spatula to “clean” any remaining brown flecks on the pan while the wine reduces. This will add flavor.
- Add the garlic and cook for 1 minute. Add the capers, chicken broth, and lemon juice and stir to combine.
Combine the Chicken/Sauce:
- Add the chicken back along with any juices from the plate.
- Spoon the sauce over the chicken. Cover partially and cook for 3-5 minutes. The sauce will thicken slightly and become more flavorful.
- Reduce heat to low. Add 2 Tablespoons cold butter and let it melt into the sauce. Tilt the pan to distribute the sauce throughout and spoon it over the chicken again. Remove from heat.
- Garnish with parsley and serve. My Garlic Parmesan Pasta, Buttered Noodles, or Creamy Lemon Pasta is great with this!
Notes
Pro Tips:
Nutrition information is an estimate and includes all of the flour dredge ingredients but it's likely that there will be some left on the plate. Nutrition information is per serving, there are 4 servings in this recipe.
- Use juice from a freshly squeezed lemon, it's far more flavorful than from a bottle.
- Use a high quality butter, I prefer Land O' Lakes salted butter.
- Be sure to try my Chicken Piccata Pasta next!
- This recipe is in The Cozy Cookbook on page 104!
Nutrition information is an estimate and includes all of the flour dredge ingredients but it's likely that there will be some left on the plate. Nutrition information is per serving, there are 4 servings in this recipe.
Nutrition
Calories: 401kcal | Carbohydrates: 12g | Protein: 28g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 102mg | Sodium: 1223mg | Potassium: 530mg | Fiber: 1g | Sugar: 1g | Vitamin A: 675IU | Vitamin C: 10mg | Calcium: 85mg | Iron: 2mg
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