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Chicken Piccata recipe is a traditional Italian-American dish known for its bright flavors and quick cooking time. This recipe will guide you through the steps to create a delicious meal that pairs beautifully with pasta, rice, or crusty bread. The combination of lemon juice, white wine, and capers creates a light yet zesty sauce that elevates the chicken to a new level.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- Salt and pepper, to taste
- 1 cup all-purpose flour, for dredging
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1 cup chicken broth
- 1/4 cup capers, drained
- 1/4 cup fresh parsley, chopped, for garnish
- Lemon slices, for garnish (optional)
Instructions
- Prepare the Chicken: Season both sides of the chicken breasts with salt and pepper. Dredge each piece in flour, shaking off the excess.
- Heat the Pan: In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat until hot.
- Cook the Chicken: Add the chicken breasts to the skillet in a single layer. Cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Make the Sauce: In the same skillet, add the lemon juice, chicken broth, and capers. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan.
- Thicken the Sauce: Reduce the heat to medium and let the sauce simmer for about 5 minutes, allowing it to reduce slightly.
- Finish the Dish: Return the chicken to the skillet, spooning the sauce over the top. Add the remaining 2 tablespoons of butter and let it melt into the sauce. Cook for an additional 2 minutes to heat through.
- Serve: Garnish with chopped parsley and lemon slices if desired. Serve immediately with your choice of side.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Pair this dish with a light salad or sautéed vegetables for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.
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Chicken Piccata Recipe
Discover how to make a classic Chicken Piccata with this easy to follow recipe. Perfect for weeknight dinners or special occasions, this dish features tender chicken breasts sautéed in a tangy lemon and caper sauce. It’s a flavorful Italian dish that’s sure to impress!
Ingredients
- 4 boneless skinless chicken breasts (about 6 ounces each)
- Salt and pepper to taste
- 1 cup all-purpose flour for dredging
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup fresh lemon juice about 2 lemons
- 1 cup chicken broth
- 1/4 cup capers drained
- 1/4 cup fresh parsley chopped, for garnish
- Lemon slices for garnish (optional)
Instructions
- Prepare the Chicken: Season both sides of the chicken breasts with salt and pepper. Dredge each piece in flour, shaking off the excess.
- Heat the Pan: In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat until hot.
- Cook the Chicken: Add the chicken breasts to the skillet in a single layer. Cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Make the Sauce: In the same skillet, add the lemon juice, chicken broth, and capers. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan.
- Thicken the Sauce: Reduce the heat to medium and let the sauce simmer for about 5 minutes, allowing it to reduce slightly.
- Finish the Dish: Return the chicken to the skillet, spooning the sauce over the top. Add the remaining 2 tablespoons of butter and let it melt into the sauce. Cook for an additional 2 minutes to heat through.
- Serve: Garnish with chopped parsley and lemon slices if desired. Serve immediately with your choice of side.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Pair this dish with a light salad or sautéed vegetables for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.
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