Chicken Piccata Recipe
lemon, capers, shallots, white wine butter sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper. Dredge each piece in flour, shaking off the excess.
- 2
Sear the Chicken
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 3
Make the Sauce
In the same skillet, add the minced shallots and sauté for about 2 minutes until softened. Pour in the white wine and bring to a boil, scraping the browned bits from the bottom of the pan. Let it reduce by half.
- 4
Finish the Sauce
Stir in the lemon juice, capers, and butter. Cook for another 2-3 minutes until the sauce thickens slightly.
- 5
Combine and Serve
Return the chicken to the skillet, spoon the sauce over the chicken, and cook for an additional minute to heat through. Garnish with fresh parsley before serving.
