Chicken Piccata is a classic Italian-American dish comprised of thinly sliced and floured chicken breasts in a white wine, lemon and caper sauce. It is a simple sauce that pairs...
Chicken Piccata is a classic Italian-American dish comprised of thinly sliced and floured chicken breasts in a white wine, lemon and caper sauce. It is a simple sauce that pairs with so many different types of proteins, but also vegetables and pasta.
Place each piece of the chicken on a cutting board, cover with plastic wrap and pound to 1/2 inch or less thickness using a meat mallet.
Season both sides of the chicken with salt and pepper.
Place the flour in a shallow dish, pie plate or dredging bowl. Dredge each piece of chicken in flour and shake off excess.
Melt 1 tablespoon of the butter in a large skillet over medium heat. Add 1 tablespoon oil to the pan; swirl to coat. Add the chicken to the hot pan, working in batches, sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.
Heat the remaining 1 tablespoon of oil in the same pan. Add the shallots, cooking for 2-3 minutes. Add the garlic, cooking for 1 minute.
Add the wine, bringing to a low simmer and scraping pan to loosen browned bits. Cook until liquid reduces by half.
Add the broth to pan bringing back to a low simmer. Cook until reduced by half, approximately 5 minutes.
Remove from heat and whisk in remaining 1 1/2 tablespoons of the butter, lemon slices, capers and parsley.
Add the chicken back to pan, spoon sauce over pieces and allowing to rewarm.
Serve over cooked pasta of choice.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.