Chicken Piccata Recipe
Butterflied Chicken Breast, Traditional Piccata Sauce, Capers, Parsley, Lemon, Linguine with Creamy Lemon White Wine Sauce, Parmigiano-Reggiano
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
- 2
Prepare the Chicken
Season the butterflied chicken breasts with salt and pepper. Dredge each piece in flour, shaking off any excess.
- 3
Sear the Chicken
In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken in batches and cook until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.
- 4
Make the Piccata Sauce
In the same skillet, add the minced garlic and sauté for about 30 seconds. Pour in the white wine and lemon juice, scraping up any browned bits. Allow to simmer for 2-3 minutes.
- 5
Add Broth and Capers
Add the chicken broth and capers to the skillet. Return the chicken to the skillet and simmer for an additional 5-7 minutes, until the chicken is cooked through.
- 6
Make Creamy Lemon Sauce
In a separate saucepan, combine the heavy cream and remaining butter. Heat over low until melted. Stir in the grated Parmigiano-Reggiano and mix until smooth.
- 7
