Pollo Piccata Recipe
Chicken breast sautéed in white wine and lemon butter with capers.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Chicken
Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper.
- 2
Dredge in Flour
Coat each chicken breast in all-purpose flour, shaking off any excess flour.
Cooking
- 3
Sauté Chicken
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and sauté for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 4
Make the Sauce
In the same skillet, add 2 tablespoons of butter. Once melted, pour in the white wine and scrape the bottom of the skillet to deglaze it. Bring to a simmer and let it cook for about 2-3 minutes.
- 5
Add Lemon and Capers
Stir in the fresh lemon juice and capers. Allow the sauce to cook for another 2 minutes.
- 6
Finish the Sauce
Add the remaining 2 tablespoons of butter to the sauce, stirring until melted and well combined.
- 7
Combine Chicken and Sauce
Return the chicken to the skillet, spooning the sauce over the top. Let cook for an additional minute to heat through.
Serving
- 8
Garnish and Serve
Sprinkle chopped fresh parsley over the chicken and sauce before serving. Serve warm with your choice of side.