Best Chicken Piccata – Simple and Delicious
Delicious and tasty, this Chicken Piccata recipe has a wonderful lemon caper sauce that is wonderful drizzled over a bed of pasta.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 4-6 servings 1x
- Category: Meat Entree
- Cuisine: Italian
Ingredients
Scale
- 4 split boneless chicken breasts
- 1/2 tsp. Kosher salt
- Freshly ground black pepper (pinch)
- 1 cup all purpose flower
- 1/4 cup finely grated parmesan cheese
- 1/4 tsp. garlic powder
- 4 tbs. olive oil
- 4 tbs. butter
- 1/2 cup chicken stock or dry white wine ( Sauvignon Blanc is a good choice)
- 1 tsp. lemon zest
- 1/3 cup freshly squeezed lemon juice
- 1/4 c. capers
- Chopped fresh Italian parsley
Instructions
- Preheat oven to 375F
- Cut the chicken breasts into cutlets by slicing in half horizontally with a sharp knife.
- Place each cutlet between wax paper or plastic wrap and pound to 1/4″ thick.
- Sprinkle both sides of each cutlet with salt and pepper.
- Mix the flour, 1/2 tsp. of salt, 1/4 tsp. black pepper, 1/4 tsp. of garlic powder, and 1/4 cup of parmesan cheese together in a shallow plate.
- Heat 2 tbs. olive oil and 2 tbs. butter in a large sauté pan or skillet over medium heat.
- Dredge each chicken cutlet in the flour mixture on both sides.
- Cook the chicken breast cutlets in the sauté pan for 3 minutes on each side.
- Place chicken on a sheet pan lined with parchment paper and bake them in the oven for 5 to 10 minutes while you prepare sauce.
- Add lemon juice, lemon zest, 2tbs. olive oil, chicken stock (or wine), 1/2 tsp. salt, 1/4 tsp. black pepper, and capers. Simmer to reduce by one third.
- Add 2 tbsp. of butter and stir with whisk being sure to loosen brown crusty bits from the bottom of the pan for richer flavor.
- Serve chicken with pasta with sauce poured over chicken and pasta. Sprinkle chicken with parsley.