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A simple, classic Italian dish brimming with flavor- Chicken Piccata is easy enough for weeknight dinners or elegant enough for entertaining.

Chicken Piccata

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 20 reviews
  • Author: Tonia | Feasting at Home
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 - 8 cutlets 1x
  • Category: chicken
  • Method: stovetop
  • Cuisine: Italian

Description

A simple, classic Italian dish brimming with flavor- Chicken Piccata is easy enough for weeknight dinners or elegant enough for entertaining.


Ingredients

Units Scale
  • 2 lbs chicken breasts (or pre sliced cutlets)
  • salt to taste
  • 1/2 cup all- purpose flour ( or sub GF flour blend)
  • 23 tablespoons olive oil (lite olive oil, not extra virgin)
  • 4 tablespoons, 2 oz, butter, plus more for cooking chicken
  • 1/2 teaspoon salt
  • 1 large shallot, 1/2 cup, finely diced
  • 4 garlic cloves, chopped small
  • 2 tablespoons capers, drained
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • black pepper to taste
  • 2 tablespoons lemon juice (adjust to taste)
  • 1/4 cup parsley, chopped
  • lemon wedges

Instructions

  1. Slice chicken breasts in half length-wise ( if extra large).  Lightly pound to an even thickness, about a 1/2 inch.  Generously season both sides of the cutlets with salt.
  2. Place flour in a shallow bowl, lightly dredge chicken in the flour, shaking off the excess.
  3. Cook the cutlets in two or three batches.  Add olive oil and a teaspoon or two of butter to a skillet. Sear the cutlets over med-high heat for about 3 minutes, turn them over for another 30 seconds to a minute.  The chicken will get heated and finish cooking in the sauce, so we are just going for a light sear.  Add more oil and butter if needed for each batch. Remove chicken to a plate and set aside.
  4. In the same pan, without cleaning it, sauté the shallots and capers for 3 minutes.  Add garlic, sautéing another minute.  Add wine and scrape all the brown bits off the bottom of the pan, simmer for 3 minutes.
  5. Add chicken broth and black pepper, heat to a simmer and whisk in butter until emulsified.  Add chicken and heat 2-3 minutes until chicken is warm and cooked through. 
  6. Add lemon juice, parsley and adjust salt and pepper to taste. 

Notes

For a special touch you can sear lemon slices by placing then on a hot skillet for about 30 seconds each side or until they get lightly charred on the edges.  Add a slice or two to each serving.

Nutrition

  • Serving Size: 1 cutlet
  • Calories: 265
  • Sugar: 0.3 g
  • Sodium: 253.8 mg
  • Fat: 12.4 g
  • Saturated Fat: 4.8 g
  • Carbohydrates: 7.6 g
  • Fiber: 0.4 g
  • Protein: 26.9 g
  • Cholesterol: 98 mg