Chicken Piccata Recipe
Grilled chicken breasts topped with Creole meunière sauce & capers
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Ingredients
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Chicken
Creole Meunière Sauce
Method
Chicken Preparation
- 1
Seasoning the Chicken
Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper.
- 2
Grilling the Chicken
In a large skillet over medium-high heat, add the olive oil. Once hot, add the chicken breasts and grill for about 5-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C). Remove from the skillet and set aside.
Creole Meunière Sauce Preparation
- 3
- 4
Deglazing
Pour in the white wine, scraping the bottom of the skillet to release any browned bits. Allow the wine to simmer for about 3-4 minutes until reduced by half.
- 5
Making the Sauce
Add the chicken broth and lemon juice to the skillet and bring to a simmer. Stir in the capers and cook for an additional 2-3 minutes until the sauce thickens slightly.
- 6
Finishing Touch
Remove the skillet from heat and stir in the chopped fresh parsley.
Assembly
- 7
Serving the Dish
Place the grilled chicken breasts on a serving plate and generously spoon the Creole meunière sauce over the top. Serve immediately, garnished with additional parsley if desired.
