Recipe Background
When you want Italian food, you don't want just any Italian food. You want the best Italian food. Look no further: The Best Chicken Piccata earns its name and then some! Delicately golden-brown, savory chicken, coated in a rich lemon-butter sauce with all the sparkling brightness of white wine! How could you ask for more... except for maybe a side of some pasta or rice to make sure you don't miss even a little of what the Best Chicken Piccata has to offer?!
When you want Italian food, you don't want just any Italian food. You want the best Italian food. Look no further: The Best Chicken Piccata earns its name and then some! Delicately golden-brown, savory chicken, coated in a rich lemon-butter sauce with all the sparkling brightness of white wine! How could you ask for more... except for maybe a side of some pasta or rice to make sure you don't miss even a little of what the Best Chicken Piccata has to offer?!
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 chicken breast halves boneless and skinless, trimmed and cut in half crosswise
- 1/2 cup butter
- 3/4 cup dry white wine
- 1 lemon juiced, plus more, to taste, sliced, for garnish
- 1 teaspoon capers
- 2 teaspoons fresh parsley optional, chopped, for garnish
- rice optional, to taste, cooked and warm, for serving
Directions
- Combine the flour, the salt, and the black pepper in a medium bowl.
- Coat the chicken breasts with the flour mixture evenly, shaking off any excess.
- Melt the butter in a medium skillet over medium heat, taking care not to brown it.
- Add the chicken breasts and sear on both sides until the juices run clear and the chicken breasts are cooked through at 165 degrees F internally, about 5 minutes per side.
- Transfer the chicken from the skillet and keep it warm.
- Pour the wine into the same skillet and scrape up any browned bits from the bottom of the skillet.
- Stir in the juice of 1 lemon and reduce the heat to low.
- Cook the sauce, stirring often, until slightly thickened, about 10 minutes.
- Add the capers and the chicken to the sauce and toss to coat.
- Place the chicken on a serving dish and spoon the sauce over top.
- Garnish with the extra lemon slices and the parsley.
- Serve with the warm rice.
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