I personally like chicken thigh, wings and all things that are not white meat. However, this Chicken Piccata is 100% chicken breasts and it is my pride and joy. You can serve with some pasta or by itself with some crusty country bread.
My favorite part about making this is I get to sip some white wine while cooking. Yup, it has white wine in it so one glass for the chicken and one glass for the cook. Cheers! Use good white wine though, not that you have to spend a fortune, but use the kind that you would drink.
If you don’t have white wine, you can also use chicken broth. I did that before when I ran out of white wine, it was still delish.
There is one other thing about this Chicken Piccata, I love the flavor of fresh lemon juice, capers, white wine and butter together. What are capers? Capers are fruit. They are these little berries that are usually pickled. To me, Chicken Piccata is not real until you add capers. It adds this salty, brininess to the sauce that nothing can replace.
Let’s cook some food!
Season chicken generously with salt and pepper.
Dredge chicken in flour.
In a pan, melt 2 tablespoons of butter with 2 tablespoons of olive oil, medium heat. I like using my Le Creuset because it holds the heat very well, but you can use a regular pan. I wouldn’t use non-stick though because you want the brown bits on the bottom of the pan to make the yummy sauce.
Shake off excess flour from the chicken and add them into the hot oil.
Cook about 3-4 minutes on each side until golden brown. Remove them from the pan.
Add 1/3 cup of lemon juice (about 2 lemons).
Add about 1/2 cup of white wine.
Add 2 tablespoons of capers and scrape up the brown bits from the bottom of the pan.
Taste the sauce and season with additional salt and pepper if needed.
Add chicken back to the pan. Add 2 tablespoons of butter, stir around until it melts. The sauce will begin to thicken a little.
Garnish with chopped parsley and sliced lemons.
Alternatively, you can toss pasta like angel hair into the sauce and serve Chicken Piccata on top or serve it with crusty country bread.
It’s simple, fresh and yummy. I hope you give this Chicken Piccata a try. The recipe card is below.
- 2 chicken breasts cut in half lengthwise
- salt and pepper
- ¼ cup all-purpose flour
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 lemons (2 for the sauce and 1 to slice for garnish)
- 2 tablespoons capers
- fresh parsley to garnish
- Season chicken generously with salt and pepper. Dredge chicken in flour.
- In a pan, melt 2 tablespoons of butter with 2 tablespoons of olive oil, medium heat. I wouldn't use non-stick though because you want the brown bits on the bottom of the pan to make the yummy sauce.
- Shake off excess flour from the chicken and add them into the hot oil. Cook about 3-4 minutes on each side until golden brown. Remove them from the pan.
- Add ⅓ cup of lemon juice (about 2 lemon), white wine, capers and scrape up the brown bits from the bottom of the pan.
- Taste the sauce and season with additional salt and pepper if needed.
- Add chicken back to the pan. Add about 2 tablespoons of butter, stir around until it melts. The sauce will begin to thicken a little.
- Garnish with chopped parsley and sliced lemons. Alternatively, you can toss pasta like angel hair into the sauce and serve Chicken Piccata on top or serve it with crusty country bread.
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