Description
A restaurant-quality chicken piccata made in under 30 minutes. This authentic Italian dish features tender pounded chicken breasts in a rich, emulsified lemon-caper-white wine sauce, finished with butter and fresh parsley.
Ingredients
Scale
- 4 large boneless, skinless chicken breasts
- 1/2 cup all-purpose flour (60g)
- Salt and black pepper (for seasoning flour and chicken)
- 2 tablespoons olive oil
- 1/2 cup unsalted butter (113g)
- 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- 1/2 cup low-sodium chicken broth
- 1/2 cup fresh lemon juice (from 2–3 lemons)
- 3 tablespoons capers, drained
- 1/4 cup fresh flat-leaf parsley, chopped
- Lemon slices (optional, for garnish)
Instructions
- Place chicken breasts between plastic wrap or in a zip-top bag and pound to an even 1/4-inch thickness. Pat dry with paper towels.
- Season flour with salt and pepper on a shallow plate. Dredge chicken breasts in flour, shaking off excess, and place on a clean plate.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown and cooked through (165°F). Remove chicken to a plate and tent with foil.
- Reduce heat to medium. Pour in white wine and scrape up browned bits from the pan. Simmer for 2 minutes to cook off alcohol.
- Add chicken broth and lemon juice. Simmer for 2-3 minutes until sauce reduces slightly and coats the back of a spoon.
- Reduce heat to low. Add capers and parsley. Whisk in cold butter one tablespoon at a time until the sauce is emulsified and glossy.
- Taste and adjust seasoning. Return chicken to the pan, spooning sauce over the top. Let sit for a minute to reheat.
- Serve immediately, garnished with lemon slices and extra parsley.
Notes
[‘Pounding the chicken ensures even cooking and tenderness.’, ‘Use cold butter at the end to create a smooth, emulsified sauce.’, ‘Do not overcrowd the pan; cook in batches if necessary to ensure a good sear.’, ‘Reserve pasta water if serving over pasta to help the sauce cling.’, ‘The sauce can be made up to 2 days ahead, but cook the chicken fresh.’]
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 450
- Sugar: 2
- Sodium: 650
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 12
- Fiber: 1
- Protein: 35
Keywords: chicken piccata, italian recipe, easy dinner, lemon caper sauce, weeknight meals, restaurant quality, gluten-free option