Chicken Piccata Recipe
A timeless Italian classic! Tender, thinly pounded chicken is lightly sautéed to golden perfection and finished in a luscious white wine sauce with garlic, lemon, and herbs & served over pasta.
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Ingredients
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Main Ingredients
For Serving
Method
Preparation of Chicken
- 1
Pound the Chicken
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/2 inch.
- 2
Season the Chicken
Season both sides of the pounded chicken breasts with salt and black pepper.
- 3
Dredge in Flour
Spread the all-purpose flour on a plate. Dredge each chicken breast in the flour, shaking off any excess.
Cooking the Chicken
- 4
Sauté the Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts in batches (if necessary) and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Making the Sauce
- 5
Sauté Garlic
In the same skillet, add the remaining 2 tablespoons of olive oil and 2 tablespoons of unsalted butter. Once melted, add the minced garlic and sauté for about 30 seconds, until fragrant.
- 6
Add Liquids
Pour in the chicken broth and dry white wine, scraping the bottom of the skillet to deglaze. Bring to a simmer.
- 7
Finish the Sauce
Stir in the fresh lemon juice and capers. Let the sauce simmer for about 5 minutes, reducing slightly.
- 8
Combine Chicken and Sauce
Return the chicken to the skillet, spooning the sauce over it. Cook for an additional 2-3 minutes, allowing the chicken to absorb the flavors.
Cooking the Pasta
- 9
Cook Pasta
While the sauce is simmering, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta.
Serving
- 10
Plate the Dish
Serve the pasta on plates or in bowls. Top with the chicken breasts and spoon the sauce over them. Garnish with chopped parsley.
