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Chicken Piccata with White Wine and Lemon

Chicken piccata is a quick and flavorful dish featuring tender, lightly breaded chicken breasts sautéed to a golden crisp. The pan sauce, made with white wine, lemon juice, zest, and capers, creates a bright, tangy coating that balances richness and acidity. The final dish boasts a glossy, aromatic sauce that clings beautifully to the crispy chicken, ready to serve with a fresh vibe.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts pounded to even thickness
  • 1/2 cup all-purpose flour for dredging
  • 3 tablespoons olive oil extra virgin preferred
  • 2 tablespoons unsalted butter for sauce and browning
  • 2 cloves garlic minced
  • 1/4 cup dry white wine Sauvignon Blanc or Pinot Grigio
  • 1/4 cup fresh lemon juice from about 2 lemons
  • 1 lemon zest from the lemons used for juice
  • 2 tablespoons capers rinsed
  • Salt and pepper to taste

Equipment

  • Large skillet
  • Meat mallet
  • Tongs
  • spoon

Method
 

  1. Pound each chicken breast to an even 1/2 inch thickness using a meat mallet, then season generously with salt and pepper.
  2. Dredge each chicken piece lightly in flour, shaking off any excess for a crisp coating. Set aside on a plate.
  3. Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Once shimmering, carefully lay the chicken in the pan and cook for 3-4 minutes per side until golden brown and cooked through. Remove the chicken and set aside.
  4. Lower the heat to medium. Add 2 tablespoons of butter to the skillet and allow it to melt until foamy and fragrant. Toss in the minced garlic and cook for about 30 seconds until aromatic.
  5. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until reduced by half and fragrant.
  6. Add the lemon juice and lemon zest to the pan, stirring to combine. Toss in the rinsed capers and cook for another minute, allowing the flavors to meld.
  7. Return the cooked chicken to the skillet, spoon the sauce over the top, and cook for an additional 2 minutes to reheat and coat the chicken evenly.
  8. Remove from heat and let the chicken rest for 3 minutes. This helps it retain juices. Spoon extra sauce over the chicken and garnish with fresh herbs if desired.
  9. Serve your chicken piccata hot, paired with pasta, greens, or crusty bread to soak up the flavorful sauce.

Notes

For a richer sauce, add a splash of heavy cream at the end. To make it gluten-free, substitute the flour with almond flour or a gluten-free blend. Always taste and adjust lemon or salt as needed for perfect balance.