Ingredients
Equipment
Method
- Prepare the Chicken: If your chicken breasts are thick, place them between two sheets of plastic wrap and use a meat mallet or a heavy rolling pin to pound them to an even 1/4 inch thickness. This is the secret to tender, quick cooking chicken. If you bought thin cutlets, you can skip this step. Pat the chicken dry with paper towels; a dry surface helps create that beautiful golden brown crust.
- Dredge the Chicken: In a shallow dish, whisk together the flour, salt, pepper, and garlic powder. This simple mixture is our piccata seasoning. Working one at a time, press each chicken cutlet into the flour mixture, shaking off any excess. You want a light, even coating. Place the coated chicken on a clean plate or wire rack.
- Sear the Chicken: Place a large skillet or pan over medium high heat. Add the olive oil and 2 tablespoons of the butter. Once the butter is melted and foaming, it’s ready. Carefully place two of the chicken cutlets in the pan, making sure not to overcrowd it. Cook for about 2 to 3 minutes per side, until golden brown and cooked through. Transfer the cooked chicken to a clean plate and set aside. Repeat with the remaining two cutlets, adding the last tablespoon of olive oil if the pan looks dry.
- Make the Pan Sauce: Reduce the heat to medium. Add the white wine (or broth) to the hot skillet to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon. Those little bits are pure flavor! Let the wine bubble and reduce by about half, which should take about 1 to 2 minutes.
- Build the Lemon Sauce: Pour in the chicken broth and fresh lemon juice. Bring the mixture to a simmer and let it cook for another 2 to 3 minutes, allowing the flavors to meld together.
- Finish the Sauce: Stir in the drained capers. Reduce the heat to low and add the remaining 2 tablespoons of cold butter. Swirl the pan or whisk constantly until the butter melts and the sauce becomes slightly thickened and glossy. This is what creates that signature Creamy Chicken Piccata texture without any actual cream. Season with additional salt and pepper to taste.
- Bring It All Together: Return the cooked chicken cutlets to the skillet, spooning some of that glorious chicken piccata served with lemon butter sauce over the top. Let the chicken warm through for about a minute.
- Garnish and Serve: Transfer the chicken and sauce to a platter. Garnish generously with fresh chopped parsley and a few thin lemon slices. Serve immediately and get ready for the compliments!
Nutrition
Calories: 560kcalCarbohydrates: 10gProtein: 47gFat: 37gSaturated Fat: 14gCholesterol: 155mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 2mg
Notes
This recipe is my gift to every busy parent and home cook who craves a touch of elegance in their everyday life.
• For a Gluten Free Version: Substitute all purpose flour with a good quality gluten free all purpose blend or almond flour for a Low carb Chicken Piccata option.
• For a Dairy free Chicken Piccata: Use your favorite plant based butter substitute and ensure your white wine is vegan friendly. The flavor will be just as bright and delicious.
• No Wine? No Problem: Simply substitute it with an equal amount of additional chicken broth. The flavor will be slightly different but still wonderful.
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