Simmering Saturdays: Chicken Piccata
Chicken Piccata
Chicken Piccata is a quick dinner comprised of a crispy pan seared chicken breast with a Lemon Butter Caper Sauce. This chicken has a bright, lemony sauce that’s just on the right side of tangy. It’s incredibly easy and amazingly tasty.
Ingredients
- 16oz chicken breast (2 large pieces), skinless boneless
- 4 tbsp flour (sub cornflour/cornstarch for GF)
- 2 1/2 tbsp parmesan, finely grated
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 1/2 tbsp olive oil
- 1 tbsp unsalted butter
LEMON SAUCE:
- 2 tbsp unsalted butter, cut into 1/2″ cubes
- 2/3 cup dry white wine
- 2 tbsp lemon juice, fresh
- 3 tbsp capers in brine, drained
- 1 1/2 tsp parsley, finely chopped, plus more for garnish
Instructions
CRISPY PARMESAN CHICKEN:
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Cut each breast into 3 pieces. Then place between 2 pieces of cling wrap or paper and pound to 0.2″ thickness.
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Drizzle chicken with 1/2 tbsp olive oil and spread with your fingers on both sides.
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Mix flour, parmesan, salt and pepper in a shallow dish. Coat chicken, pressing to adhere, then shaking off excess.
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Heat olive oil in a large skillet over medium high heat. Then add butter and let it melt.
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Place 3 pieces of chicken in the skillet. Cook 3 – 4 minutes until golden, then turn and cook the other side for 1 minute. Remove onto plate, repeat with remaining chicken.
CHICKEN PICCATA SAUCE:
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Pour out and discard excess fat in skillet, then give it a quick wipe with paper towels (no need to clean thoroughly).
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Still on medium high heat, add wine. Let it simmer rapidly until it reduces by half – around 3 minutes.
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Add lemon and simmer 1 minute.
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Reduce heat to low. Add cubed butter and swirl pan to make it melt but not go foamy. Sauce should be glossy, translucent and slightly thickened.
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Stir in capers and parsley. Serve chicken with Sauce, sprinkled with extra parsley if desired!
