Italian & Pasta

Chicken Piccata

Name: Chicken Piccata
Total time: 30 min
Yield: 4
Ingredients: 4 chicken breasts, pounded thin; 1/2 cup all-purpose flour; 1/2 cup dry white wine; 1/2 cup chicken broth; 3 tbsp fresh lemon juice; 2 tbsp capers, drained; 4 tbsp butter, cold and cubed; 2 tbsp olive oil; 2 cloves garlic, minced; Salt and white pepper; Fresh parsley, chopped; Lemon slices for serving

⏱ 30 min👤 Serves 4

Instructions

Season chicken with salt and pepper and dredge in flour, shaking off excess. Heat olive oil in a large skillet over medium-high heat. Cook chicken 3-4 minutes per side until golden and cooked through. Transfer to a plate.
In the same pan, add garlic and cook 30 seconds. Add wine and scrape up any browned bits — this is flavor. Let it reduce by half. Add broth and lemon juice and simmer 2 minutes.
Reduce heat to low and whisk in cold butter one piece at a time until you have a glossy sauce. Stir in capers. Taste and adjust salt and lemon.
Return chicken to the pan and spoon sauce over top. Garnish with parsley and lemon slices. Serve over angel hair pasta or with crusty bread.

Notes

Pound the chicken thin and evenly — about 1/2 inch — so it cooks fast and stays juicy. Don't skip the cold butter at the end; it's what makes the sauce glossy.

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