Easy Chicken Piccata Recipe
This delicious chicken piccata recipe comes together in under 30 minutes and is the perfect date night meal to serve up.
Ingredients for this recipe:
• 2 7-9 ounce boneless skinless chicken breasts
• ½ cup all-purpose flour
• 3 tablespoons olive oil
• 1 peeled small diced shallot
• 2 finely minced cloves of garlic
• ¼ cup white wine
• ¼ cup capers
• juice of ½ lemon + 1 tablespoon
• 1 stick unsalted butter, cut into pads
• 2 tablespoons chopped fresh parsley
• sea salt and pepper to taste
Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Procedures:
1. Slice the chicken breasts in half width wise.
2. Place them in between 2 large pieces of plastic wrap or in a large plastic zip bag and gently pound them with a mallet until they are about a ½” thick. Set aside.
3. Add the flour to a bowl and season very well with salt and pepper and mix together.
4. Coat the chicken breasts on both sides in the flour and pat off any excess flour. Set on a plate.
5. Add the olive oil to a large frying pan over high heat. Once the oil begins to very lightly smoke add in the chicken breasts and immediately turn the heat down to medium.
6. Cook for 4-5 minutes or until browned and halfway cooked through and flip over.
7. Turn the heat down to low and cook for a further 4-5 minutes or until cooked throughout.
8. Remove the chicken breasts and set aside.
9. Add the shallots and garlic to the pan where the chicken was cooked and saute for 1 to 2 minutes or until very lightly browned over low to medium heat.
10. Add in the wine, capers and juice of ½ lemon and cook until the liquid is almost gone or about 1-2 tablespoons are left.
11. Remove from the heat and add in the butter and swirl the pan in a circular motion until completely melted.
12. Finish with parsley, 1 tablespoons of lemon juice, salt and pepper and pour over the cooked chicken breasts and serve.
CHEF NOTES:
Make Ahead: You can precook the chicken but you will not be able to make the sauce ahead of time as it will break.
How to Store: Keep covered in the refrigerator for up to 4 days.
How To Freeze: Cover and keep frozen for up to 2 months. Thaw for 1 day in the refrigerator before reheating.
How To Reheat: You can place the chicken in the sauce back into a pan and heat over low heat until hot.
If your sauce breaks add some cold heavy cream to help emulsify it back together.
You actually do not need to flour the chicken ahead of time if you’d like to keep this gluten-free.
You can absolutely use a spoon or whisk to mix in the butter to the sauce at the end.
Try pounding out the chicken in a plastic zip bag 2 at a time if that is easier.
Recipe Video:
