Chicken Piccata
Chicken Piccata is a classic dinner dish! Tender chicken gets dredged in a flour mixture then lightly seared to golden brown perfection. Add it to a lemony, white wine caper sauce and serve it over pasta, rice, or even potatoes to impress your entire dinner table!
It’s perfect for an elegant dinner or a cozy weekend at home. Serve it with baked potatoes, garlic butter pasta, or homemade Italian bread.
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Ingredients
- 3 chicken breasts, split in half lengthwise
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves, finely minced
- 1 ½ cups dry white wine, or low sodium chicken broth
- 2 lemons, juiced
- 3 to 4 lemon slices
- 2 to 3 tablespoons capers, drained and rinsed
Instructions
- Slice the chicken in half lengthwise. Place a sheet of plastic wrap on top of the chicken breasts and pound the thicker sides so that all the chicken is the same thickness.3 chicken breasts
- Whisk the flour, salt and pepper together in a shallow bowl. Dredge each of the pieces of chicken in the flour mixture to fully coat them.1 cup all-purpose flour½ teaspoon salt½ teaspoon ground black pepper
- Heat a large skillet over medium heat, and heat the olive oil and butter together. Add the chicken and cook for 3-4 minutes on each side or until a light golden color begins to form. (You may need to cook the chicken in 2-3 batches depending on the size of your skillet.) Once the chicken is cooked, remove it from the pan and set aside.2 tablespoons olive oil2 tablespoons butter
- To the same pan, add the garlic and cook just until it becomes fragrant, about 30 seconds.3 garlic cloves1 ½ cups dry white wine2 lemons3 to 4 lemon slices
- Next, add the wine, lemon juice and lemon slices and cook until the sauce starts to thicken significantly, about 5 minutes.
- Stir in the capers and cook for an additional 2-3 minutes or until the sauce is thickened to your liking.2 to 3 tablespoons capers
- Serve the chicken with pasta or rice, and pour the sauce on top. Garnish with freshly chopped parsley if desired.
Suggested Equipment
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 piece of chicken with sauce. Actual calories will vary.
*Storage:
Refrigerator: Store leftovers in an airtight container for up to 3 days. Freezer: If you would like to freeze this dish, we recommend storing the sauce separately from the chicken. This dish will stay fresh in the freezer for up to 2 months. The breading on the chicken will lose it’s texture once frozen and thawed. Thawing: Let the chicken and the sauce thaw in the fridge overnight before serving and then reheat them together. Reheating: Simply reheat in the oven or in a pan on the stove until warmed through.Nutrition
Serving: 1piece of chickenCalories: 256kcalCarbohydrates: 25gProtein: 15gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 46mgSodium: 371mgPotassium: 389mgFiber: 3gSugar: 2gVitamin A: 159IUVitamin C: 49mgCalcium: 39mgIron: 2mg
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