Make this Chicken Piccata recipe for dinner tonight. This Italian classic chicken dish is so easy to make and prepare. The chicken breast is moist and smothered in a flavorful lemon-caper sauce.
Flatten the chicken with a rolling pin if you are using small chicken breasts. If you are using large chicken breasts, butterfly and halves.
Dredge the chicken breasts in flour, shake off any excess flour then season with salt and black pepper.
In a large skillet over medium-high heat, add 2 tbsp of oil. When the oil is hot but not smoking, add 2 pieces of chicken breast and cook for 3 minutes on each side. Remove and transfer to a plate. Repeat this process to brown the remaining chicken breasts. Set aside.
In the same pan, melt the butter then cook shallots for 1 minute over medium heat. Add white wine and chicken broth, deglaze the pan for 30 seconds. Add lemon juice and capers. Simmer, stir often for 2 minutes. Taste the sauce, adjust the seasoning with additional salt, black pepper, and extra lemon juice according to your liking.
Add the browned chicken back into the pan and simmer, uncovered, for about 5 minutes (It depends on the thickness )or until the internal temperature registers at 165°F. Serve with chopped parsley.
Dry white wine: You can use any white wine that isn't sweet and with high acidities, such as Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc.
Storing: Store the leftover chicken piccata in an airtight container. Properly store, it can last 3-4 days in the fridge or 3-4 months in the freezer.
Calories: 519kcalCarbohydrates: 5gProtein: 49gFat: 32gSaturated Fat: 11gTrans Fat: 1gCholesterol: 176mgSodium: 719mgPotassium: 896mgFiber: 1gSugar: 1gVitamin A: 439IUVitamin C: 8mgCalcium: 24mgIron: 1mg