Lemony Chicken Piccata

Updated: Oct 13


I love all the flavors in chicken piccata, the assertiveness of the garlic, the aroma from the white wine, the saltiness of the capers, and the acidity of the lemon. A perfectly balanced dish.


Chicken Piccata


  • 2 lbs boneless chicken, pounded

  • ½ cup flour (for dredging)

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • Olive oil (about 6 TBSP or enough to cover the bottom of the pan) + more if needed

  • Dredge chicken in flour and brown chicken on both sides (about 2-3 minutes per side or until golden brown). Do not overcrowd the pan. Work in batches, removing the browned chicken to a plate. Add more oil to the pan if needed. Once all chicken is browned and out of the pan, discard remaining oil. 

  • ½ cup white wine

  • ¼ cup lemon juice

  • 3 - 4 cups chicken stock

  • ½ of a lemon (cut in half again and then sliced thinly)

  • 1 ½ TBSP capers

  • ¼  cup parsley, chopped

  • 2 TBSP butter


Directions:


  • In a 10 inch, non-stick skillet, heat the oil at medium-high heat. Trim away any fat from the chicken. Using a mallet, pound the chicken evenly to ½ inch thick. Season flour with salt and pepper and mix. 


  • Dredge chicken in flour and brown chicken on both sides (about 2-3 minutes per side or until golden brown). Do not overcrowd the pan. Work in batches, removing the browned chicken to a plate. Add more oil to the pan if needed. Once all chicken is browned and out of the pan, discard the remaining oil. 


  • Quickly sauté garlic in the pan stirring to prevent burning (about 1 minute). Deglaze the pan with white wine. Let the wine boil for a few minutes. Add the lemon juice, 3 cups of chicken broth, sliced lemons, capers, and parsley. Cut browned chicken pieces in half. Once the liquid comes to a boil add the browned chicken (and the juices from the plate) and lower heat to a simmer. If the chicken stock does not cover the top of the chicken add remaining stock. Simmer for 20-30 minutes or until chicken is tender. Finish with butter. Let the butter melt into the sauce and gently stir. Taste and reseason if needed.


Cook’s notes:


The sauce is incredible. It thickens a little as it simmers. It’s lemony and unctuous. It would be such a waste not to sop-up every last drop. I suggest serving this dish over rice - maybe some risotto perhaps.



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