Chicken Piccata
Chicken Piccata is chicken breasts dredged in flour, pan-fried, and coated in a buttery lemon-wine sauce with capers.
Servings: 6
Calories: 331kcal
Ingredients
Chicken
- 3 boneless skinless chicken breasts, each sliced in half horizontally into two pieces
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2-3 tablespoons butter, plus more as needed
Sauce
- ½ cup (1 stick, 113g) unsalted butter
- 1 cup dry white wine, or chicken stock
- 1 medium lemon, juiced (approximately ⅓ cup)
- 2 tablespoons capers, rinsed and drained
- 1 medium lemon, sliced into 5 rounds and halved
- 2 teaspoons chopped fresh parsley
Instructions
Chicken
- On a medium-sized plate, add flour, salt, and pepper. Mix together.
- Dredge each chicken piece through the flour to coat completely. Set aside.
- In a large skillet over medium heat, add butter. Once the butter has melted add chicken and cook 4-6 minutes on each side, or until golden brown and the internal temperature of the chicken reaches 165°F. Depending on the size of your skillet, you may have to work in batches. If working in batches, add a little more butter before cooking the next batch of chicken.
- Remove the chicken from the pan, place it on a plate, and tent to keep warm.
Sauce
- To the same skillet over medium heat, add the stick of butter. Use a wooden spoon to scrape up any brown bits in the pan.
- Slowly add wine, whisking continuously.
- Add lemon juice and reduce heat to medium-low. Simmer until the sauce is reduced by half (about 10 minutes) whisking occasionally.
- Add capers and lemon round halves; whisk to combine.
- Add chicken back into the sauce, turning the chicken to coat. Simmer 3-5 more minutes.
- Serve the chicken over a plate of rice or pasta. Spoon sauce over the top.
Nutrition
Calories: 331kcal