Description
Homemade chicken piccata with lemon sauce delivers classic Italian flavors through tender pan-fried chicken breasts. Zingy capers and bright lemon create a delightful harmony that will satisfy culinary enthusiasts.
Ingredients
Scale
- 4 chicken breasts (boneless, skinless, or 6 boneless thighs)
- ½ cup all-purpose flour
- ½ cup white wine
- 1 cup chicken broth
- ¼ cup lemon juice
- 2 tbsps olive oil
- 2 tbsps + 2 tbsps butter
- 3 garlic cloves, minced
- 2 tbsps capers, drained and rinsed
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 1 tsp lemon zest
- 1 tbsp fresh parsley, chopped
Instructions
- Preparation: Slice chicken breasts horizontally to create uniform, thin cutlets that will cook evenly and tenderly.
- Seasoning: Mix flour with salt, black pepper, garlic powder, and paprika in a shallow dish, creating a flavorful coating that will enhance the chicken’s texture and taste.
- Coating: Dredge each chicken cutlet in the seasoned flour mixture, ensuring a light, even layer that will crisp beautifully during cooking.
- Sautéing: Heat a combination of olive oil and butter in a skillet over medium-high heat until the fat becomes shimmering and aromatic, creating the perfect cooking environment for the chicken.
- Cooking: Arrange the flour-coated cutlets in the hot skillet, allowing them to sear and develop a golden, crispy exterior for 3-4 minutes per side, achieving a delectable caramelized finish.
- Sauce Creation: Deglaze the skillet with white wine and fresh lemon juice, scraping up the flavorful browned bits from the pan while adding depth to the sauce.
- Finishing: Return the chicken to the skillet, gently coating with the tangy lemon sauce and sprinkling with chopped fresh parsley, ensuring each cutlet is glazed with bright, zesty flavors.
- Serving: Transfer the chicken piccata to a warm platter, drizzling any remaining sauce over the top and garnishing with additional parsley for a fresh, vibrant presentation.
Notes
- Slice Chicken Strategically: Cut chicken breasts horizontally to create uniform, thin cutlets for even cooking and tender texture.
- Season Flour Thoughtfully: Mix flour with balanced spices like salt, pepper, garlic powder, and paprika to enhance flavor complexity and create a delicious coating.
- Control Cooking Temperature: Use medium-high heat and maintain a shimmering oil-butter blend to achieve perfect golden-brown exterior without burning the chicken.
- Avoid Overcrowding Pan: Cook chicken cutlets in batches if necessary to ensure each piece develops a crispy, evenly browned surface without steaming or becoming soggy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 320
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 80 mg