Chicken Piccata
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Category
Chicken
Cuisine
Italian
Servings
4
Prep Time
15 minutes
Cook Time
40 minutes
Ingredients
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4 boneless, skinless chicken breasts - thin sliced
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1 ½ teaspoons salt
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1 teaspoon ground black pepper
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½ cup all purpose flour
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4 T. Grated Parmesan cheese
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2 T. Olive oil
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4 T. butter, salted, divided
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1 shallot, chopped finely
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4- 6 garlic cloves, minced
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¾ cup chicken stock
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¼ cup white wine (optional)
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1 teaspoon lemon zest
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½ lemon, juiced
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3 T. Capers
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Chopped parsley for serving
Directions
Season both sides of chicken breast with salt and pepper and dredge in flour. Sprinkle with grated Parmesan cheese.
Heat 2 T. Olive oil and 2 T. Butter in a large skillet over medium heat. Add chicken breast (don’t overcrowd pan) and cook undisturbed on first side until browned about 2-3 minutes. Flip to the other side and cook for 2-3 minutes or until fully cooked. Remove chicken to a plate once browned.
Reduce heat and add remaining butter. Add shallot and cook until translucent. Add garlic and cook for 1 minute. Add chicken broth and wine (if using), lemon zest, lemon juice and capers and scrape the browned bits from the bottom of the pan. Cook for 2 minutes to slightly reduce. Bring to a simmer.
You can add the chicken back to the sauce to warm in the sauce for 5 minutes. Spoon sauce over chicken to serve. Sprinkle with chopped parsley to serve.
This chicken is typically served with a side of pasta/fettucini.
Recipe Video
Recipe Note
If not using wine, you can substitute for heavy cream for a creamery sauce.
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