Chicken Piccata Recipe

Crispy parmesan-crusted pan-seared chicken breast with a bright Lemon Butter Caper Sauce. Perfectly balanced, not too sour, with white wine reduced for depth. Ready in 20 minutes.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 3 portions

Course: Dinner, Main Course

Cuisine: Italian-American

Calories: 358

Ingredients Equipment Method Notes

Ingredients

450 g boneless skinless chicken breast 2 large pieces, can sub tenderloins or thighs
4 tbsp all-purpose flour sub cornstarch for gluten-free
2.5 tbsp parmesan, finely grated store-bought pre-grated sandy type works fine
0.5 tsp salt
0.25 tsp black pepper
2.5 tbsp olive oil
1 tbsp unsalted butter for searing
2 tbsp unsalted butter, cubed cold, cut into half-inch pieces, for the sauce
0.67 cup dry white wine Chardonnay recommended. Sub low-sodium chicken broth for alcohol-free.
2 tbsp fresh lemon juice freshly squeezed only
3 tbsp capers in brine, drained do not use dry salt-packed capers
1.5 tsp fresh parsley, finely chopped plus more for garnish

Equipment

large skillet
Meat mallet
Paper towels

Method

Cut each chicken breast into 3 pieces. Place between two sheets of plastic wrap or parchment paper and pound to a quarter-inch thickness.
Drizzle chicken with half a tablespoon of olive oil and rub over both sides with your fingers.
Mix flour, parmesan, salt, and pepper in a shallow dish. Press each piece of chicken firmly into the coating on both sides and shake off any excess.
Heat remaining olive oil in a large skillet over medium-high heat. Add 1 tablespoon of butter and let it melt. Add 3 chicken pieces and cook for 3 to 4 minutes until golden. Flip and cook 1 minute more. Transfer to a plate and repeat with remaining chicken.
Pour out and discard excess fat from the skillet. Wipe the pan quickly with paper towels.
Over medium-high heat, add the white wine. Simmer rapidly until reduced by half, about 3 minutes.
Add fresh lemon juice and simmer for 1 minute.
Reduce heat to low. Add cold butter cubes and swirl the pan gently to melt. Do not boil. The sauce should be glossy and slightly thickened.
Stir in capers and parsley. Serve chicken topped with sauce and garnish with extra parsley.

Notes

Chicken: Tenderloins can be used whole without cutting. Boneless thighs should be halved then pounded. Wine: Chardonnay recommended. Use low-sodium chicken broth for alcohol-free. Capers: Use capers in brine only, not dry salt-packed. Butter Sauce: Keep heat low when adding butter or the sauce will split. Storage: Refrigerate up to 3 days in an airtight container. Reheat gently in a skillet with a splash of broth. Not recommended for freezing.