Chicken Piccata. Chicken breast cutlets, dredged in flour, browned, served with sauce of butter, lemon juice, capers, and stock or wine. For dinner this week, make Giada De Laurentiis' famous Chicken Piccata recipe, a comforting Italian classic made with lemon, butter and capers. Creamy Chicken Piccata - Let's just start out by stating the obvious, everything is better with a little cream added right?
You can have Chicken Piccata using 13 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Chicken Piccata
- Prepare 1 1/2 of thin cut chicken breasts.
- It’s 1/4 cup of lemon juice.
- Prepare 1/2 cup of white wine.
- It’s 1 cup of chicken stock.
- It’s 6 of thin slices of lemons.
- It’s 3 Tbsp of extra virgin olive oil.
- You need 5 Tbsp of unsalted butter divided.
- Prepare 2 Tbsp of Capers.
- You need 3 tbsp of freshly chopped parsley.
- It’s of All purpose flour for breading.
- You need 1 of medium shallot chopped.
- It’s 2 of garlic cloves chopped.
- You need to taste of Salt and pepper.
Use boneless chicken breasts for chicken piccata. We all know that boneless chicken breasts can be a bit boring on their own, but that's not in the cards here. Remove the chicken from the pan and set aside. Chicken Piccata is an easy one-pan chicken dinner in a light lemon sauce.
Chicken Piccata step by step
On medium high Heat, preheat the olive oil in a large deep nonstick skillet,Season the flour with salt and pepper. Dredge 2 tbsp of butter in the seasoned flour and set aside. Dredge the chicken breast into the flour shaking off any excess flour and set aside..
When the oil is hot add 1 Tbsp of butter, when the butter is melted add the chicken and cook for 3 to 4 minutes on each side or until the chicken is cooked through. (You might need to do this in batches) Remove the chicken from the pan and add the shallot in with the pan juices. Cook the shallot until soft and translucent about 2 minutes. Add garlic and cook for 30 seconds..
Add the wine and let it cook for 2 minutes, just until all the alcohol cooks out and the wine reduces by half. Add the chicken stock and 2 Tbsp of butter and season with salt and pepper. Cook until the liquids reduce by half about 5 to 6 minutes. Add the chicken back in with the liquids and add the capers, 2 Tbsp of the dredged butter and the lemon juice. Cook for 2 minutes or until the sauce thickens, add the parsley and lemon slices and cook for 30 seconds. Serve this amazing chicken piccata over your favorite pasta.
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Watch the video tutorial below and this may just become your new favorite chicken recipe! This post may contain affiliate links. Chicken Piccata is an Italian chicken dish served in a lemon, wine, butter sauce with capers and parsley. This recipe is also great with fish if you need a recipe the kids will love, try Flounder Picatta. Season the chicken with salt and pepper.
