Chicken Piccata

Lemon and caper white wine sauce over chicken with asparagus and hot pepper flakes

Chicken Piccata is a delightful Italian dish featuring tender, pan-seared chicken breasts bathed in a vibrant lemon-caper sauce. The combination of zesty citrus, briny capers, and savory pan juices creates a flavorful and elegant entrée.

Course dinner

Cuisine American

Keyword chicken, Chicken Picatta, easy recipes

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 601kcal

Author Bruce and Dina Miller

Equipment

Knife
Cutting board
large frying pan
cooling rack
sheet pan

Ingredients

Ingredients for preparing the chicken piccata :

2 chicken breasts boneless and skinless
1 1/2 cup flour for dredging
1 tablespoon garlic granules or garlic powder
1 tablespoon lemon pepper seasoning
5 tablespoons extra-virgin olive oil for frying

Ingredients for chicken piccata sauce:

1 shallot diced
8 cloves garlic thinly sliced
1/2 cup chicken broth
1/2 cup lemon juice
1/3 cup dry white wine may substitute chicken broth
8 tablespoons butter sliced into 8 pieces
1 lemon thinly sliced
1/3 cup capers rinsed

Instructions

Prepare Chicken:

Preheat oven to 350 F.
Trim 2 skinless chicken breasts, and then, with a sharp knife, slice through the middle in half to create 2 thin slices from each chicken breast. Place chicken on a plate. Season chicken with salt and pepper on each side.
2 chicken breasts, 1 1/2 cup flour
Mix garlic powder & lemon pepper spices into flour in a shallow dish or plate.
Place cooling rack in sheet pan. Have ready to place partially cooked chicken on.
Heat olive oil in pan till very hot. Lower heat to medium.
Dredge 2 pieces of chicken in seasoned flour thouroughly coating with flour on each side.
Place in pan. Do not crowd chicken, as you want a nice crust. You should be able to do 2 chicken pieces at a time. Cook until lightly brown, then turn and repeat. This takes 2-3 minutes per side. The chicken will not be fully cooked, as it will finish cooking in oven.
As chicken is browned, remove from pan and place on the wire rack in the pan. Add additional oil if needed, and be sure you bring temp back up before you sauté next 2 pieces.
Add additional oil to the pan as needed, and be sure you bring temp back up before you sauté next 2 pieces. Repeat steps and move chicken onto rack.
Place chicken into 350 F oven, and finish cooking while making sauce.

Prepare Sauce:

Using same pan that you cooked chicken in, sauté shallots for about 2 minutes, until cooked, but not browned. Add in the sliced garlic, and continue to cook for about 1-2 minutes, being careful not to burn the garlic.
Pour broth into pan to deglaze, scraping bits from bottom of pan with a wooden spoon. Add lemon juice and wine, continue to cook allowing wine to cook off, about 5 minutes.
Toss in the butter, a few slices a a time. Continue to stir and allow sauce to thicken. Once butter is completly melted into sauce, add in capers, and stir. Cook for another minute.
Gently place lemon slices into the sauce. Cook for another minute.
Check doneness of chicken by inserting a knife into the center of a piece, looking for clear juice, and no pink center. You may also check internal temperature of 165 F. Remove chicken from oven and plate. Pour sauce over top of chicken.

Nutrition