Chicken Piccata is a classic. It doesn’t require fancy ingredients, and it often is a crowd pleaser. I find it very comforting as well.
I literally always have all of the ingredients required for this dish on hand, so it’s great to make when I want to make an amazing dinner without a lot of thought. If you don’t have shallots in your pantry, half a small onion will do. When serving this with pasta, add more broth and some pasta water to the sauce to stretch it for your pasta.
Serve with a salad or your fave veg! And of course, a healthy sprinkle of Parmesan.
Chicken Piccata
Course: MainCuisine: ItalianDifficulty: Medium4-6
servings30
minutes30
minutesIngredients
2 lbs. thinly cut chicken cutlets
½ cup flour, plus 2 Tbsp.
Zest and juice of 2 lemons
1 cup of white wine
1 cup chicken broth, plus another cup or so if serving with pasta
2 Tbsp. capers
4-6 garlic cloves, finely chopped
1 shallot, finely chopped
¼ finely chopped fresh flat-leaf parsley
Extra virgin olive oil
1 Tbsp. unsalted butter
1 tsp. salt, divided
1/2 tsp. black pepper, divided, plus more if desired
Directions
- On a baking sheet, line up your chicken. Season lightly on both sides with 1/2 tsp. salt and 1/4 tsp. pepper.
- In a shallow dish – like a pie dish – whisk together flour with salt and pepper to taste. Dredge the seasoned chicken cutlets in the flour.
- Meanwhile, in a large pan heat up a Tbsp. olive oil. Lightly brown chicken on each side – about three to four minutes per side. Remove to a covered dish. Repeat until all chicken is cooked and removed from pan.
- Melt butter and a little more olive oil in the pan over medium high heat. Add garlic, shallots and lemon zest. Saute until fragrant. Add 2 Tbsp. flour.
- Add 2 Tbsp. flour. Whisk until blended.
- Add white wine. Bring to a boil and allow wine to reduce to about half. Mixture should slightly thicken.
- Add chicken broth. Bring to a simmer. Add lemon juice and capers. Season with salt and pepper if desired. Simmer for about five minutes.
- Return chicken to pan. Cover. Cook over medium-low heat until everything is cooked through.
- Top with chopped parsley, drizzle with olive oil and serve.
- If serving over pasta, add another cup of chicken broth and a few ladles of pasta water to the piccata sauce so that you have enough sauce for your pasta. You may also add more lemon juice, if desired.
