Chicken Piccata Recipe

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.

(Image: Kirsten Nunez)

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

(Image: Kirsten Nunez)

Step 1

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.

(Image: Kirsten Nunez)

Tip

If using eight thinly sliced chicken breasts, skip to Step 3.

Step 2

"Unfold" the chicken breast. Cut along the "fold" to create two thin slices of chicken. Repeat with the remaining chicken breasts.

(Image: Kirsten Nunez)

Step 3

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.

(Image: Kirsten Nunez)

Step 4

Sprinkle both sides of each breast with salt and pepper.

(Image: Kirsten Nunez)

Step 5

Place the flour on a plate. Dredge each slice of chicken with flour, making sure to coat both sides.

(Image: Kirsten Nunez)

Step 6

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.

(Image: Kirsten Nunez)

Tip

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.

Step 7

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.

(Image: Kirsten Nunez)

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.

(Image: Kirsten Nunez)

Serve the chicken over pasta. Pour the sauce over the dish and garnish with fresh parsley and slices of lemon. Enjoy!

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