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Restaurant Quality Chicken Piccata

Restaurant Quality Chicken Piccata

Course Main Course
Cuisine American, Italian
Keyword capers, chicken, comfort food, Italian, lemon, piccata
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 1-1.5 pounds Boneless Skinless Chicken Breasts, trimmed and slice in half
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter, divided
  • 1/2 cup All Purpose Flour
  • 1/4 cup Lemon Juice
  • 1/2 cup White Wine
  • 1 cup Chicken Stock
  • 1/4 cup Fresh Parsley, chopped
  • 1 teaspoon Capers, drained
  • Salt and Pepper, to taste
  • Fresh Lemon Slices for garnish

Instructions

  1. Trim the fat off the chicken breasts and slice in half. Cover with plastic wrap so you don't contaminate the kitchen. Use a meat mallet to pound the pieces to about 1/4 inch thick.

  2. Add the flour to a shallow container like a plasticware container. Season each piece of chicken with salt and pepper. Dredge each piece of chicken in the flour and set aside on a plate.

  3. Heat the olive oil and 1 tablespoon of butter in a medium to large skillet. Place the chicken in the skillet and cook each side for about 4-5 minutes.

  4. Pour in the lemon juice, white wine, and chicken stock. Allow the liquid to boil and reduce by about half, about 5-7 minutes.

  5. Add in the remaining tablespoon of butter and most of the parsley and stir together for about 1-2 minutes. I reserve about 1 tablespoon of parsley for a garnish along with sliced lemon pieces.

Recipe Notes

Boneless Skinless Chicken Breast is usually sold 2 per package and average 1-1/5 pounds. So this recipe is for 1 package of chicken.