Chicken Piccata

5 from 9 votes

This easy Chicken Piccata can be made in under 30 minutes, making it the perfect week-night dinner. Seared chicken breasts in a simple white wine, lemon, caper and butter sauce.

Prep Time10

Cook Time10

Course: dinner

Cuisine: Italian

Keyword: Chicken Piccata, easy chicken piccata

Servings: servings

Author: Sammy Montgoms

Ingredients

1/4 cup olive oil extra virgin
4 tbsp unsalted butter cold, cubed
1½ lb skinless chicken breast halves 4-5 cutlets total
1/2 cup all-purpose flour
1/2 cup dry white wine chardonnay
3 garlic cloves minced
1 shallot chopped fine
2 tbsp fresh parsley chopped fine
1/3 cup capers drained
3 tbsp fresh lemon juice
1/2 tsp red pepper flakes optional
salt
pepper

Instructions

Begin by preparing the chicken.
Pat it dry and season both sides lightly with salt and pepper.
To a medium sized bowl, add the flour.
Dredge the chicken, one piece at a time into the flour, ensuring both sides are fully covered.
Shake off any excess flour.
To a large frying pan, set to medium/high heat add 2 tbsp of olive oil.
Add the chicken and sear on each side.
About 3 minutes per side.
Remove the chicken from the pan and let rest for a few minutes.
To the same pan, add the last 2 tbsp of olive oil.
Add the shallot and let sauté for 2-3 minutes, just until sofened.
Next, add the garlic, capers and red pepper flakes and cook for one minute.
Deglaze the pan with the white wine and lemon juice and let come to a light simmer.
Using a spatula, scrap the brown bits from the bottom of the pan and allow the sauce to reduce by half. About 2 minutes.
Add the butter and whisk to combine, allowing the sauce to come together and slightly thicken. About 2 minutes.
Add the chicken to the pan and using a large spoon, ladle the sauce onto the chicken allowing it to fully cook and get warm.
Top with fresh parsley.
Serve right away.

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