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Chicken Piccata Recipe

Name: Red River BBQ & Burgers Chicken Piccata Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces boneless skinless chicken breasts; 1.5 tsp kosher salt; 1 tsp black pepper; 1 cup all-purpose flour; 2 pieces eggs; 2 tbs milk; 3 tbs olive oil; 3 tbs unsalted butter; 3 pieces garlic cloves, minced; 1 cup dry white wine or low-sodium chicken broth; 1 cup fresh lemon juice; 3 tbs capers, drained; 2 tbs unsalted butter (cold, cut into pieces); 2 tbs fresh parsley, chopped; 4 pieces lemon slices (for garnish); 1 pieces baguette or Italian loaf; 6 tbs unsalted butter, softened; 4 pieces garlic cloves, minced; 2 tbs fresh parsley, finely chopped; 0.25 cup grated Parmesan (optional); 1 tbs olive oil (for brushing); 0.25 tsp salt

Inspired by Red River BBQ & Burger

Time45m

Serves4

Garlic Bread

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Ingredients

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For the chicken

4 pieces boneless skinless chicken breasts

1 1/2 tsp kosher salt

1 tsp black pepper

1 cup 00 bread flour

2 pieces Eggs

2 tbs Milk

3 tbs olive oil

3 tbs Unsalted butter

For the piccata sauce

3 pieces Garlic cloves, minced

1 cup dry white wine or low-sodium chicken broth

1 cup fresh lemon juice

3 tbs capers, drained

2 tbs unsalted butter (cold, cut into pieces)

2 tbs Fresh parsley, chopped

4 pieces lemon slices (for garnish)

For the garlic bread (to serve alongside)

1 pieces baguette or Italian loaf

6 tbs unsalted butter, softened

4 pieces Garlic cloves, minced

2 tbs fresh parsley, finely chopped

1/4 cup grated Parmesan (optional)

1 tbs olive oil (for brushing)

1/4 tsp Celtic sea salt

Method

For the chicken

Prepare chicken

If chicken breasts are thick, butterfly them or pound to 1/2-inch thickness between plastic wrap. Pat dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up dredging

Place flour in a shallow dish and season with remaining 1/2 tsp salt and 1/2 tsp pepper. In another shallow bowl, whisk eggs with milk until combined.

Dredge and cook

Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering. Dredge each chicken piece in flour, shake off excess, dip in the egg mixture, then lightly coat again in flour. Add chicken to skillet (work in batches if needed) and cook 3-4 minutes per side until golden brown and just cooked through (internal temp 160–165°F / 71–74°C). Transfer chicken to a warm plate and tent with foil.

For the piccata sauce

Sauté garlic

Reduce heat to medium. Add remaining 1 tbsp olive oil to the same skillet. Add minced garlic and sauté 30–45 seconds until fragrant, taking care not to burn it.

Deglaze

Pour in the white wine (or chicken broth) and use a wooden spoon to scrape any browned bits from the bottom of the pan. Bring to a simmer and reduce by about half, 3–4 minutes.

Finish sauce

Add lemon juice and capers and simmer 1–2 minutes to meld flavors. Remove skillet from heat and whisk in cold butter pieces one at a time to create a glossy emulsion. Taste and adjust seasoning with remaining salt and pepper if needed. Stir in chopped parsley.

Combine with chicken

Return chicken and any accumulated juices to the skillet, spoon sauce over the pieces and warm through for 1–2 minutes. Garnish with lemon slices and extra parsley. Serve immediately.

For the garlic bread

Prepare garlic butter

Preheat oven to 400°F (200°C). In a bowl, combine softened butter, minced garlic, chopped parsley, grated Parmesan (if using), 1 tbsp olive oil, and 1/4 tsp salt until smooth.

Assemble

Slice the baguette in half lengthwise or into 1-inch slices without cutting all the way through for a pull-apart style. Spread the garlic butter evenly over cut surfaces.

Bake

Place bread on a baking sheet and bake 8–10 minutes until butter is melted and edges are lightly browned. For extra crispness, broil 1–2 minutes watching closely to prevent burning.

Serve

Slice if needed and serve warm alongside the chicken piccata.