Simple Yet Impressive Chicken Piccata Recipe
Chicken Piccata is a short and simple recipe that's easy to make, requires minimal ingredients, and yet is delicious and elegant enough to make an impressive meal for guests or for a romantic night in.
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour, for dredging
- 6 tablespoons butter, divided
- 4 tablespoons olive oil, divided
- 1/2 cup white wine or chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup capers, drained
- optional: 2-3 Tablespoons finely minced shallots
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
Prepare the chicken breasts: Place them between two sheets of plastic wrap and gently pound them with a meat mallet or rolling pin until they are about 1/4 inch thick. Go slowly to avoid tearing the chicken, and so you can get a nice consistent thickness. This is going to help the chicken cook quickly and evenly. Season the chicken breasts on both sides with salt and pepper.
*Hint: this prep work step can be done ahead of time to make it even faster if you're cooking for guests or a special someone.
Pour flour out onto a shallow plate or pan, and dredge the seasoned chicken breasts in the flour. Shake off any excess so they are lightly coated all over.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
Once the butter has melted and the oil is hot, add the chicken breasts. Cook them for about 3-4 minutes on each side, or until they are golden brown and the meat is cooked through.
Remove chicken from the skillet and transfer to a plate.
- If using shallots, add them to the pan and saute, stirring constantly, for 1-2 minutes until softened. (If omitting shallots, skip to step 7.)
Deglaze the pan: In the same skillet, add the wine or chicken broth, lemon juice, capers and shallots (if using). As you add the liquid, scrape up any browned bits that have stuck to the bottom of the skillet. (This is deglazing, and those browned bits contain lots of deliciousness within them! Dissolving them into the ) Add the remaining butter (4Tbsp) and olive oil (2Tbsp) and bring the mixture to a simmer.
Let the sauce simmer for about 5 minutes, or until it has slightly thickened. Taste the sauce and adjust the acidity and saltiness for your preference. (But remember the chicken has been salted also)
Return the cooked chicken breasts to the skillet, spooning some of the sauce over them. Let them simmer in the sauce for another 2-3 minutes to heat through.
- Serve the chicken piccata hot, with the sauce spooned over the top and a few teaspoons of chopped parsley sprinkled over it. You can accompany it with a small helping of pasta, salad or roasted vegetables.