Chicken Piccata
A simple and loving dish made with lightly breaded chicken breasts, a glossy lemon-butter sauce, and briny capers, perfect for any family gathering or weeknight dinner.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts Pound evenly to ensure even cooking.
- to taste Salt and pepper
- 120 g all-purpose flour Lightly dredge the chicken.
- 60 ml olive oil For browning the chicken.
For the Sauce
- 240 ml chicken broth
- 120 ml white wine Can substitute with extra chicken broth.
- 30 ml fresh lemon juice Fresh lemons for best flavor.
- 30 g capers, drained Rinse if you prefer less saltiness.
- 30 g unsalted butter To make the sauce silky.
- Fresh parsley chopped For garnish.
For Serving
- to taste Pasta Lightly tossed with olive oil and parsley.
Instructions
Preparation
- Preheat the oven to 95°C (200°F) to keep the chicken warm after browning.
- Season chicken breasts with salt and pepper, then dredge lightly in flour, shaking off the excess.
Cooking
- Heat 30ml of olive oil in a skillet over medium-high heat.
- Sear the chicken for 2–3 minutes per side, or until golden brown.
- Transfer the chicken to the oven to keep warm.
- In the same pan, add remaining olive oil, wine, broth, lemon juice, and capers. Boil and reduce for 5–7 minutes.
- Stir in butter until the sauce is smooth and glossy.
Serving
- Plate the chicken, pour sauce over, and garnish with chopped parsley.
- Serve hot with pasta and lemon wedges on the side.
Notes
For a richer sauce, use fresh butter and consider adding a pinch of ground nutmeg to the flour. Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 10gSodium: 500mgSugar: 1g
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