Chicken Piccata Recipe
Served with capers and a white wine sauce.
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Ingredients
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Main Ingredients
Method
Preparation
Prepare the Chicken
Pound the chicken breasts to an even thickness of about ½ inch. Season both sides with salt and black pepper.
Dredge in Flour
Spread the all-purpose flour on a plate. Dredge each chicken breast in the flour, ensuring they are evenly coated. Shake off any excess flour.
Cooking
Sauté the Chicken
In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the chicken breasts and cook for about 4-5 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Make the Sauce
In the same skillet, add the remaining olive oil and butter. Add the white wine, scraping up any browned bits from the bottom of the skillet. Cook for about 2 minutes to reduce slightly.
Add Broth and Capers
Pour in the chicken broth and add the capers. Squeeze the juice of one lemon into the mixture and bring to a simmer. Let it cook for another 3-4 minutes.
Finish the Dish
Return the cooked chicken to the skillet, spooning the sauce over the top. Cook for an additional 2 minutes to heat the chicken through. Adjust seasoning with salt and pepper if needed.