Chicken Piccata
A delightful Italian dish featuring tender chicken, zesty lemon, and tangy capers, suitable for quick weeknight dinners and gatherings.
Ingredients
Main Ingredients
- 450 g chicken breast, skinless and boneless 2 large pieces
- 4 tbsp flour or substitute with cornflour for gluten-free
- 2.5 tbsp finely grated parmesan
- 0.5 tsp salt
- 0.25 tsp pepper
- 2.5 tbsp olive oil
- 1 tbsp unsalted butter (15g)
- 2 tbsp unsalted butter cut into 1.5cm cubes (30g)
- 2/3 cup dry white wine or substitute with low-sodium chicken stock
- 2 tbsp fresh lemon juice
- 3 tbsp capers in brine drained
- 1.5 tsp finely chopped parsley plus extra for garnish
Instructions
Preparation
- Cut each chicken breast into three pieces, then pound each to 0.5cm thickness between two sheets of plastic wrap or parchment.
- Drizzle chicken with 1/2 tbsp olive oil and evenly rub on both sides with your fingers.
- Mix the flour, parmesan, salt, and pepper in a shallow dish. Coat the chicken pieces, pressing firmly to adhere before shaking off the excess.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Add butter and let it melt.
- Pan-fry 3 pieces of chicken until golden (3-4 minutes on the first side, 1 minute on the second side). Remove chicken onto a plate and repeat with remaining pieces.
- Discard excess fat from the skillet and wipe with a paper towel. Add wine and simmer on medium-high heat for 3 minutes or until reduced by half.
- Add lemon juice and simmer for another minute.
- Reduce heat to low. Add cubed butter and gently swirl the pan until the butter melts into a glossy sauce. Stir in capers and parsley.
Serving
- Serve chicken topped with lemon-caper sauce and garnish with extra parsley if desired.
Notes
Chicken Piccata is best served hot, paired with steamed vegetables or a fresh salad, and can also be served over pasta or rice. For storage, keep leftovers in an airtight container in the fridge for up to 3 days.