Perfect Chicken Piccata Recipe
Here’s a delicious and classic Chicken Piccata recipe for you
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Ingredients:
2 large boneless, skinless chicken breasts (cut in half lengthwise)
½ cup all-purpose flour (for dredging)
½ tsp salt
½ tsp black pepper
4 tbsp unsalted butter, divided
3 tbsp olive oil
3 cloves garlic, minced
½ cup dry white wine (or chicken broth)
¾ cup chicken broth
¼ cup fresh lemon juice (about 1-2 lemons)
¼ cup capers, rinsed and drained
2 tbsp fresh parsley, chopped
Lemon slices (for garnish, optional)
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Instructions:
1. Prepare chicken: Place the chicken between two sheets of plastic wrap and pound gently until about ½ inch thick. Season both sides with salt and pepper.
2. Dredge: Lightly coat each chicken cutlet in flour, shaking off excess.
3. Cook chicken: In a large skillet, heat 2 tbsp butter and olive oil over medium-high heat. Add the chicken and cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C). Remove to a plate and keep warm.
4. Make sauce: In the same skillet, add garlic and cook for 30 seconds until fragrant. Pour in white wine and let it simmer for 2 minutes, scraping up browned bits. Add chicken broth, lemon juice, and capers. Simmer for another 3-4 minutes until slightly reduced.
5. Finish sauce: Stir in the remaining 2 tbsp butter until melted and the sauce looks silky.
6. Combine: Return the chicken to the skillet, spoon sauce over the top, and simmer for 2 minutes to warm through.
7. Serve: Garnish with fresh parsley and lemon slices. Serve immediately with pasta, rice, or mashed potatoes.
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This dish is light, tangy, and buttery with the perfect balance of flavors.