Description
Chicken Piccata is a classic Italian-American dish featuring tender, thinly pounded chicken breasts sautéed until golden and served in a tangy lemon, white wine, and caper sauce enriched with butter. This quick stovetop recipe delivers bright, bold flavors and a luscious sauce perfect for a weeknight dinner or entertaining.
Ingredients
Scale
Chicken
- 3 boneless, skinless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup (30 g) all-purpose flour
- 1/2 cup extra-virgin olive oil, divided
Sauce
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken broth
- Juice of 1 lemon
- 6 tablespoons cold unsalted butter, cut into pieces
- 1 (3.5-oz) jar capers, rinsed
- Lemon wedges, for serving
Instructions
- Prepare the Chicken: Cut each chicken breast in half horizontally and place between two sheets of plastic wrap. Pound the chicken until 1/4 inch thick using a meat mallet or rolling pin. Season both sides generously with kosher salt and freshly ground black pepper.
- Dredge and Brown the Chicken: Pour the all-purpose flour into a shallow bowl. Dredge each chicken piece in the flour, shaking off any excess. Heat 1/4 cup of olive oil in a large skillet over high heat until very hot. Working in batches of three, cook the chicken pieces for about 2 minutes per side until they turn golden brown. Transfer the cooked chicken to a plate, adjusting heat as needed and repeating the process with the remaining chicken.
- Make the Sauce: In the same skillet, bring the dry white wine, low-sodium chicken broth, and lemon juice to a boil over high heat. Stir occasionally and cook until the liquid is reduced by about one-quarter and slightly thickened, roughly 5 minutes. Reduce the heat to low and add the cold butter pieces one at a time, whisking vigorously after each addition to emulsify the sauce. If the sauce begins to break, add a tablespoon of water and continue whisking until the sauce becomes smooth and glossy.
- Finish the Dish: Return the browned chicken to the skillet and add the rinsed capers. Bring the sauce to a gentle simmer and cook until the chicken is heated through, about 3 minutes. Serve immediately with lemon wedges alongside for an extra burst of citrus flavor.
Notes
- For best results, pound the chicken evenly to ensure quick and uniform cooking.
- Using low-sodium chicken broth helps control the salt level in the dish.
- If you want a thicker sauce, let it reduce further before adding the butter.
- Serve with pasta, rice, or crusty bread to soak up the flavorful sauce.
- White wine can be substituted with extra chicken broth if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Chicken Piccata, Italian chicken recipe, lemon chicken, caper sauce, quick chicken dinner, sautéed chicken breasts
