Chicken piccata is a simple yet elegant Italian dish. It features chicken and pasta served with a sauce of lemon juice, butter, capers and white wine. The recipe is also easy enough to make on a whim, whether you're looking for a new weeknight meal or hosting last-minute guests. Plus, like all homemade dishes, you can adjust the sauce according to your taste buds and preferences. Read on to learn how to make chicken piccata.
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Things You’ll Need
4 boneless skinless chicken breasts (or 8 thinly sliced breasts)
Salt and pepper
1/4 cup all-purpose flour
4 tablespoons olive oil
6 tablespoons unsalted butter
1 cup chicken broth
1 1/3 cup dry white wine (or more chicken broth)
1/3 to 1/2 cup fresh lemon juice
1/4 cup capers
1/4 cup chopped fresh parsley
Fresh parsley and lemon slices for garnish
16 ounces cooked pasta
Cut each chicken breast into two thin pieces.
Put a chicken breast on a cutting board, flat side down. Place the palm of your hand on top of the breast. With a sharp knife, carefully slice horizontally through the breast. Do not cut all the way.
If using eight thinly sliced chicken breasts, skip to Step 3.
"Unfold" the chicken breast. Cut along the "fold" to create two thin slices of chicken. Repeat with the remaining chicken breasts.
Place the sliced chicken breasts in between layers of parchment paper or plastic wrap. With a meat mallet, pound the chicken until it is 1/4 to 1/2-inch thick.
Sprinkle both sides of each breast with salt and pepper.
Place the flour on a plate. Dredge each slice of chicken with flour, making sure to coat both sides.
Place a pan over medium heat. Add two or three chicken breasts, depending on the size of your pan. Cook 4 to 5 minutes on each side, or until cooked through and no longer pink. Repeat with the remaining chicken breasts.
Place the cooked chicken breasts on a plate and cover with an aluminum foil "tent." This will keep the chicken warm as you cook the remaining pieces.
Once all the chicken is cooked, add the white wine, chicken broth and lemon juice to the same pan. Use a large spoon or spatula to scrape the browned bits.
Simmer on medium-low heat for 10 to 15 minutes. Add the remaining 4 tablespoons of butter, mixing until combined. Stir in the parsley and capers.
Feel free to keep adding ingredients until the sauce suits your taste buds. For example, for a richer sauce, add more butter. You can also add more lemon juice if you'd like an extra lemony dish.
Serve the chicken over pasta. Pour the sauce over the dish and garnish with fresh parsley and slices of lemon. Enjoy!