Chicken Piccata
Chicken Piccata made with tenderized chicken breasts, fresh lemon juice, capers, and a white wine butter sauce is a delicious and easy dinner recipe.
Servings: 4 servings
Ingredients
- 2 pounds chicken breasts 4 boneless skinless
- salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic
- 1 cup white wine
- 1 cup chicken broth
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 4 tablespoons capers drained
- 4 tablespoons butter
- 1 tablespoon honey
- 4 tablespoons fresh Italian parsley minced
Instructions
- Cover the 2 pounds chicken breasts with plastic wrap and pound with a rolling pin or meat tenderizer until uniformly thick. Season the chicken breast pieces with salt and pepper and dredge them in 1/2 cup all-purpose flour. Shake off excess flour.
- Heat the 2 tablespoons olive oil and 2 tablespoons butter over medium high heat in a large skillet. Pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches if necessary so as to not over crowd skillet (more oil and butter can be added as needed, however it must be heated before adding additional chicken). The goal is to give the chicken a nice golden brown on each side but not cook it all the way through. It will finish cooking in the sauce at the end. Place the chicken pieces onto a plate and tent with foil.
- Using the pan you cooked the chicken in, cook and stir the minced 2 cloves garlic in the skillet until fragrant, about 20 seconds. Pour in the 1 cup chicken broth and 1 cup white wine as well as the 1 tablespoon lemon zest. Scrape and dissolve any brown bits from the bottom of the skillet. Let cook, stirring occasionally, until the sauce reduces by about half, 5 to 8 minutes.
- Add the 1/4 cup lemon juice and 4 tablespoons capers. Simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop 4 tablespoons butter and 1 tablespoon honey into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated.
- Add the chicken as well as any juice from the plate back to the pan with the sauce and spoon sauce over chicken. Continue cooking over low heat or transfer to 200°F oven to finish cooking, about 5-10 minutes.
- Add the 4 tablespoons fresh Italian parsley, stir, and remove from heat and serve.
Video
Nutrition
Calories: 607kcal | Carbohydrates: 20g | Protein: 50g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 190mg | Sodium: 979mg | Potassium: 984mg | Sugar: 5g | Vitamin A: 600IU | Vitamin C: 17.6mg | Calcium: 30mg | Iron: 2.1mg
