Chicken piccata is a simple recipe, but it's full of rich-bodied flavors from its fresh ingredients. Capers, lemon juice, chicken breasts, white wine, parsley, and butter all add their own distinct touch to this dinner classic.
4chicken breastsfilets boneless, skinless, about 8 ounces each
2tspsalt
1tsppepper
1/2cupall purpose flour
2Tbspolive oil
4Tbspsalted butterdivided
3/4cupwhite winechardonnay, or sub with chicken broth
1Tbspminced garlic
juice of 1/2 of a lemon other half cut into 1/4 inch thick slices for garnish
2 1/2ozcapersdrained of liquid
1/4cupparsleychopped
Instructions
Sprinkle both sides of each chicken breast with salt and pepper. Dredge the chicken breasts into a bowl or plate of flour with a pair of tongs, shaking off excess flour after dredging.
Heat oil and 2 Tablespoons butter in a skillet over medium heat. Add the chicken breasts to the skillet and cook each side about 4 minutes. Remove from skillet and rest on a plate nearby.
To the skillet add the garlic and remaining butter. Stir for 30 seconds to a minute. Add in white wine or chicken stock and reduce by half, about 5 minutes.
Add lemon juice and capers. Stir. Add the chicken breasts back to the skillet and top with lemon slices, more capers, and fresh parsley.
Notes
Serve with mashed potatoes, rice, angel hair pasta, or egg noodles.