Chicken Piccata

Chicken piccata holds a special place as my favorite meal, and for good reason. Its simplicity combined with its delightful flavors makes it a go-to option for any occasion. The thin chicken cutlets are lightly dredged in flour, then pan-seared to golden perfection, creating a crispy exterior that gives way to tender, succulent meat. However, the obvious star of the dish is the tangy and vibrant piccata sauce, made with lemon juice, capers, and butter, which infuses every bite with a burst of zesty flavor.

What makes chicken piccata truly special is its ability to impress without requiring much effort. Despite its quick and straightforward cooking process, the finished dish exudes elegance and refinement, leaving friends and family convinced that it must have taken hours to prepare. Whether served as a casual weeknight dinner or as the centerpiece of a dinner party, chicken piccata never fails.

Chicken Piccata

Prep Time:

10 minutes

Cook Time:

20 Minutes

Serves:

4 Servings

4 thinly sliced boneless, skinless chicken breasts

salt, pepper and garlic powder to taste (if I had to measure I'd say about 1/2 tbsp each)

⅔ cup all-purpose flour (seasoned with salt, pepper and garlic powder)

4 tablespoons olive oil

⅓ cup dry white wine or chicken broth

4 tablespoons unsalted butter

3 tablespoons capers (drained) 1 ½ cups chicken stock

1/2 tbsp reserved seasoned flour 2 tablespoons fresh flat-leaf parsley, chopped

Parmesan cheese to taste for garnish 8 oz spaghetti or angel hair pasta, cooked, for serving (can also serve with veggies)

Ingredients

Directions

Season chicken breasts generously on both sides with salt, pepper and garlic powder

Add the flour to a wide, shallow dish. Dredge each piece of chicken in seasoned flour (salt, pepper and garlic powder) shaking off the excess.

Heat the olive oil in a large skillet over medium heat. Cook the chicken until golden brown on each side, about 3-4 minutes per side. Remove the chicken from the pan and set aside.

Pour the white wine (or chicken broth) into the pan and cook until reduced by half, about 1 minute. Scrape the seasoning from the chicken from the bottom of the pan and stir into the wine or broth.

Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.

Stir in a the reserved flour into the chicken broth and pour the broth and lemon juice and cook for 5 minutes, until the sauce has slightly thickened.

Return the chicken and turn it over to coat in sauce. Simmer for 2 minutes and remove from the heat.

Sprinkle parsley and parmesan and serve over pasta or vegetables of your choice