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 the 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 the 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 the heat to a simmer and return the chicken to the pan. Simmer until chicken is cooked through. About 2-5 minutes.
4. Remove chicken from the 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. Serve warm.
Notes
If you do not want to use white wine its ok to substitute 1/4 cup of chicken stock instead.
