Chicken Piccata is a bright and tangy Italian dish featuring thinly sliced chicken breasts that are lightly dredged in flour, pan-fried to a golden crisp, and then simmered in a zesty sauce made from lemon juice, capers, white wine, and butter. The sauce, with its sharp citrus flavor balanced by the salty bite of capers and the richness of butter, perfectly complements the tender, juicy chicken. Often garnished with fresh parsley, Chicken Piccata is a quick and elegant dish that pairs beautifully with pasta, rice, or vegetables. Its refreshing and bold flavors make it a favorite for both weeknight dinners and special occasions.
Chicken Piccata
Ingredients
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp ground black pepper
- 4 skinless, boneless chicken breast halves trimmed and cut in half horizontally
- 1/2 cup butter
- 3/4 cup dry white wine
- 1 lemon juiced
- 1 tsp capers
- 1 lemon sliced
- 2 tsp chopped fresh parsley
Instructions
- Combine the flour, salt, and black pepper in a medium bowl. Coat the chicken with the flour mixture evenly. Shake off any excess flour.
- Melt the butter in a skillet over medium heat; be careful not to brown the butter. Sear the chicken until the juices run clear, and it’s no longer pink inside, about 10 minutes. Remove from the skillet and keep warm.
- Pour the white wine into the skillet, scraping the bottom to melt any remaining browned bits of food. Stir in the lemon and reduce heat to low. Cook the sauce, stirring often, for 10 minutes, or until slightly thickened.
- Add the capers and chicken. Toss the chicken to coat.
- Place the chicken in a serving dish. Top with sauce and garnish with lemon slices and parsley.
Notes
Cut the chicken into evenly sized cutlets. Pound them under plastic wrap if they’re not the same thickness.
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