When we discussed New Year's resolutions on Facebook recently, I vowed to re-make some of my recipes from the early days and re-post them. I really didn't know what I was doing back then and somehow all the pictures associated with that post disappeared. I also wanted to review the actual recipe, make sure it was the best it could be. I did adjust some of the ingredient amounts but not by much.
Chicken Piccata is one of those recipes that is made a number of different ways and we all seem to have our preference. Some like it breaded or with cream sauce. I prefer a much simpler version. No need to coat with breadcrumbs or cream, the lemon caper sauce is more than enough to make this chicken sparkle on it's own. Okay, and it's the butter. The butter makes this sauce velvety smooth. Man, I love butter.
Easy Steps for Chicken Piccata
One of my other favorite make-at-home recipes is my Aglio e Olio. Be sure to check it out and also check out my CopyCat recipe board on Pinterest.
A few quick tips for Chicken Piccata:
- When browning the chicken, do so in batches. If you overcrowd the pan the chicken will steam rather than brown.
- Lemon slices make a nice garnish for this dish
- For the pasta, I prefer an angel hair that is seasoned simply with olive oil, salt, pepper & fresh parsley or you can serve over potatoes or rice.
Printable Recipe Card
Chicken Piccata
Ingredients
- 2 T olive oil
- 3 T butter
- 1.5 lb boneless skinless chicken cutlets
- 3 T flour all purpose (seasoned with salt and pepper)
- ⅓ C white wine
- ½ C chicken stock
- ½ large lemon juiced
- 3 T capers drained
Optional Garnish
- 2 T parsley chopped
Instructions
- Place seasoned flour in a shallow bowl or plate. Lightly coat both sides of chicken in flour.
- Heat 2 T oil with 2 T butter in large skillet over medium-high heat. Once butter is melted, add chicken being careful not to overcrowd the pan. If need be, brown chicken in batches. Cook chicken until golden brown on both sides. Remove from skillet and set aside.
- To the skillet add wine, chicken stock and lemon juice. Using a rubber spatula or wooden spoon, scrape up all the bits from the bottom of the skillet (deglaze). Bring liquid to boil and cook until reduced by almost half.
- Stir in capers. Taste sauce and adjust for additional salt and/or lemon juice if needed.
- Return chicken to skillet. Keep over heat until chicken is fully cooked, turning once or twice to coat in sauce.
- If desired, add remaining T butter to skillet to finish the sauce.
- Serve over pasta, rice or potatoes.
- If desired, garnish with chopped parsley
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