Chicken Piccata
This Lemon Chicken Piccata is a restaurant-quality meal that is easy to make at home! You will love this flavorful white wine sauce reduction with the right amount of lemon and butter.
Servings: 4 people
Calories: 303kcal
Cost: $10
Ingredients
Chicken Ingredients
- 2 large boneless skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 0.5 cup flour
- 0.25 cup Parmesan cheese (finely grated)
- 1 teaspoon garlic powder
- 3 Tablespoons olive oil
- 1 Tablespoon salted butter
- 0.5 cup dry white wine
- 4 cloves garlic (thinly sliced)
- 2 Tablespoons capers (drained)
- 1 cup chicken broth
- 2 Tablespoons lemon juice
- 2 Tablespoons cold salted butter
- 0.25 cup fresh parsley (roughly chopped)
Instructions
- Combine the flour, Parmesan cheese, garlic powder, salt, and pepper on a large plate. Set aside.
- Cut each chicken breast into 3 thinner slices. Place in between saran wrap and use a meat tenderizer to pound it very thin, about ΒΌ inch thick.
- Pat the chicken dry and dredge each side in the flour mixture. Tap off excess.
- Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side.
- Add the wine and garlic, and bubble gently for 4-5 minutes until reduced.
- Add the capers, chicken broth, and lemon juice, then stir to combine.
- Add the chicken back to the pan, spoon the sauce over it, and cook for another 3-5 minutes.
- Add cold butter, let it melt, and spoon the sauce over the chicken again.
- Garnish with parsley and serve.
Notes
Serve with Garlic Parmesan Pasta or Creamy Lemon Pasta for a complete meal.