chicken piccata

Tangy, fresh lemon and caper sauce surrounding fork tender chicken breasts, a popular Italian classic that is destined to become a favorite with family and guests alike. This is one of my favorite recipes for entertaining because I can do so much of the preparation in advance, and it’s so easy!

Learn the technique for perfect sauté in my video!

I like to serve this chicken with another Italian staple, polenta. Here is a recipe for fresh corn polenta that will take your plate to the next level.

Chicken Piccata

Course Main Course
Cuisine Italian
Keyword Chicken, Chicken Piccata
Servings 4

Ingredients

  • 4 boneless skinless chicken breasts (4 ounces each)
  • 1 ⁄2 cup flour
  • salt and pepper
  • 3 tablespoons butter divided
  • 1 tablespoon olive oil
  • 2 – 3 cloves garlic minced
  • 1 cup plus 2 tablespoons dry white wine divided (I recommend Trebbiano** for the most authentic flavor)
  • 1 1/2 teaspoons cornstarch
  • 1 cup chicken stock or broth
  • 2 teaspoons freshly grated lemon zest
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons capers drained
  • salt and pepper to taste
  • 1 tablespoon freshly minced parsley
  • 4 thin lemon slices for garnish

Instructions

  1. Preheat oven and baking sheet to 160°F. With a sharp knife, split each chicken breast horizontally into two thin cutlets. Dredge each cutlet in flour seasoned with salt and pepper. (This can be done up to six hours ahead, cover and refrigerate.)
  2. In a large non-reactive skillet, heat 1 tablespoon of the butter and the olive oil over medium high heat. Add the chicken breasts in a single layer, do not crowd. You may need to cook the breasts in batches. Cook two minutes on each side, until golden brown. Transfer breasts to heated baking sheet, keep warm.
  3. In a small bowl combine 2 tablespoons of the wine with the cornstarch; set aside. Add one tablespoon of the butter to the skillet, sauté the garlic just until fragrant. Pour in the remaining wine, stock, lemon zest and juice. Stir, scraping up any browned bits of chicken from the pan to flavor the sauce. Reduce over high heat to about 3⁄4 cup. Add the wine and cornstarch slurry; bring the mixture to a boil to thicken slightly. Remove the sauce from the heat and stir in the remaining 2 tablespoons butter and the capers. Check the seasoning. To serve cutlets: top with sauce, sprinkle with parsley, and garnish each with a lemon slice.

Recipe Notes

Serves 4.
** If you are unable to find Trebbiano wine, Gewürztraminer is an acceptable substitute.


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