This classic Italian dish is quick, easy and delicious. I love the brightness the lemon adds to this warm comforting dish. Its comes together quickly so its great for a weeknight dinner. Serve with mashed potatoes and a green salad and your dinner is complete.
Quick Chicken Piccata
Ingredients
- 2 boneless & skinless chicken breasts, cut horizontally in half (or buy 4 thin-cut sliced breasts)
- 1/4 cup flour for dredging
- Salt & Black Pepper
- 1/4 cup capers, drained
- 1/4 cup white wine
- 1/4 cup chicken stock
- 2 lemons to get 1/2 cup fresh lemon juice
- 4 tbsp butter
- 2 tbsp olive oil
Instructions
Directions for Chicken:
1. If using regular chicken breasts cut in half horizontally. Which would give you 4 thin chicken breasts. If already using store bought thin-cut chicken breasts go to the next step.
2. Season chicken breast on both sides with salt and black pepper.
3. In a shallow bowl place flour. Season generously with salt and black pepper stir with a fork to combine.
4. Dredge both sides of chicken in flour, shaking off any excess. Place flour coated chicken on a plate until ready to cook.
5. Heat a pan over medium heat with olive oil and 2 tbsp. butter until melted.
6. Add chicken and cook until just starting to brown about 3 minutes on each side.
7. Remove chicken and set aside while you make the sauce.
Piccata Sauce
1. Turn heat down to medium low. Add white wine to deglaze the pan. Using a wooden spoon or whisk scrape up any bits left behind from the chicken. About 1-2 minutes.
2. Next, add chicken broth, lemon juice and capers bring to a boil.
3. Lower heat to a simmer and return chicken to pan. Simmer until chicken is cooked through. About 2-5 minutes.
4. Remove chicken from pan and place on a serving platter.
5. Finish sauce by whisking in 2 tbsps of butter until melted and fully combined.
6. Pour sauce over chicken.
7. Serve warm.
Notes
If you do not want to use white wine its ok to substitute 1/4 cup of chicken stock instead.
