Ingredients • 1 lb chicken breasts, halved horizontally into cutlets • Salt and pepper, to taste • ½ cup all-purpose flour, for dredging • 2 tbsp olive oil • 2 tbsp unsalted butter (divided) • 2 cloves garlic, minced • ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc) • ½ cup chicken broth • 2 tbsp fresh lemon juice (about 1 lemon) • 2 tbsp capers, drained • 2–3 tbsp heavy cream (just a splash for silkiness) • 2 tbsp chopped parsley (optional, for garnish) • Lemon slices, for garnish (optional)
⸻
Instructions 1. Prepare the chicken: • Pat chicken dry and season both sides with salt and pepper. • Dredge lightly in flour, shaking off excess. 2. Sear the chicken: • In a large skillet over medium-high heat, melt 1 tbsp butter with olive oil. • Sear chicken 3–4 minutes per side, until golden and just cooked through. • Transfer to a plate and tent with foil to keep warm. 3. Make the sauce base: • Lower heat to medium. Add a little butter if needed. • Add garlic and sauté about 30 seconds until fragrant. • Deglaze with the white wine, scraping up any browned bits. Let it simmer 1–2 minutes to reduce slightly. • Add chicken broth, lemon juice, and capers. Simmer another 2–3 minutes. 4. Finish the sauce: • Stir in remaining 1 tbsp butter and a dash (2–3 tbsp) of cream. • Whisk or swirl the pan until the sauce thickens slightly and turns glossy. • Taste — adjust with extra lemon juice or a pinch of salt if needed. 5. Combine: • Return chicken to the skillet and spoon the sauce over. • Simmer 1–2 minutes until heated through and fully coated. 6. Serve: • Garnish with chopped parsley and lemon slices. • Serve over angel hair pasta, mashed potatoes, or a bed of sautéed spinach.
1 Comment
pov: you need a delicious 30 minute weeknight meal. This chicken piccata is a perfect option. The full recipe I use is below!
#dinner #weeknightdinner #chickenpiccata #italianfood #easyrecipe
Ingredients
• 1 lb chicken breasts, halved horizontally into cutlets
• Salt and pepper, to taste
• ½ cup all-purpose flour, for dredging
• 2 tbsp olive oil
• 2 tbsp unsalted butter (divided)
• 2 cloves garlic, minced
• ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
• ½ cup chicken broth
• 2 tbsp fresh lemon juice (about 1 lemon)
• 2 tbsp capers, drained
• 2–3 tbsp heavy cream (just a splash for silkiness)
• 2 tbsp chopped parsley (optional, for garnish)
• Lemon slices, for garnish (optional)
⸻
Instructions
1. Prepare the chicken:
• Pat chicken dry and season both sides with salt and pepper.
• Dredge lightly in flour, shaking off excess.
2. Sear the chicken:
• In a large skillet over medium-high heat, melt 1 tbsp butter with olive oil.
• Sear chicken 3–4 minutes per side, until golden and just cooked through.
• Transfer to a plate and tent with foil to keep warm.
3. Make the sauce base:
• Lower heat to medium. Add a little butter if needed.
• Add garlic and sauté about 30 seconds until fragrant.
• Deglaze with the white wine, scraping up any browned bits. Let it simmer 1–2 minutes to reduce slightly.
• Add chicken broth, lemon juice, and capers. Simmer another 2–3 minutes.
4. Finish the sauce:
• Stir in remaining 1 tbsp butter and a dash (2–3 tbsp) of cream.
• Whisk or swirl the pan until the sauce thickens slightly and turns glossy.
• Taste — adjust with extra lemon juice or a pinch of salt if needed.
5. Combine:
• Return chicken to the skillet and spoon the sauce over.
• Simmer 1–2 minutes until heated through and fully coated.
6. Serve:
• Garnish with chopped parsley and lemon slices.
• Serve over angel hair pasta, mashed potatoes, or a bed of sautéed spinach.