Chicken Piccata

4.91 from 11 votes

Chicken piccata is the best Italian-American dinner made with golden-crusted chicken breasts simmered in a lemon butter sauce. Watch the video below!

Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Dinner

Cuisine: American, Italian

Keyword: Chicken piccata, chicken piccata recipe

Servings: servings

Calories: 300kcal

Author: Lisa Bryan

Ingredients

For the chicken

2 large boneless skinless chicken breasts
¼ cup arrowroot flour (or other flour)
¼ cup finely grated parmesan cheese
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter

For the sauce

½ cup dry white wine (or chicken broth)
4 garlic cloves minced
1 cup chicken broth
3 tablespoons lemon juice (from about 1 lemon)
2 tablespoons capers drained
2 tablespoons unsalted butter
2 tablespoons roughly chopped fresh parsley

US Customary - Metric

Instructions

Cut the chicken: Slice the chicken breasts in half horizontally.
Coat the chicken: Mix flour, parmesan, salt, and pepper in a shallow bowl or dish. Dredge the chicken in the mixture, coating both sides.
Cook the chicken: Heat the oil and butter in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side, until cooked through with a golden crust. Use tongs to remove the chicken to a plate.
Make the sauce: Add the wine and garlic to the pan, letting it simmer for 3 to 4 minutes, until reduced by about half. Then add the broth, lemon juice, capers, and butter, stirring until it begins to simmer again.
Add the chicken: Add the chicken back to the pan. Spoon the sauce on top and let it simmer for 1 to 2 minutes, until warmed through.
Serve: Garnish with parsley before serving.

Video

Notes

As an alternative to slicing the chicken breasts in half, you could purchase 4 smaller chicken breasts and pound them thinner with a kitchen mallet.

Nutrition