Chicken Piccata

This easy chicken piccata recipe features tender chicken pieces cooked in a tangy lemon butter sauce. Ready in 15 minutes, it makes a perfect weeknight dinner! Watch the video below to see how I make it in my kitchen.

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 314kcal

Author Arman Liew

Ingredients

2 large chicken breasts
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons all-purpose flour
1/4 cup butter
1/4 cup olive oil
4 cloves garlic minced
2/3 cup white wine
1 tablespoon capers
2 tablespoons lemon juice
2 teaspoons lemon zest

Instructions

Slice chicken breasts in half to leave you with four cutlets. Pound them lightly to get them even thickness.
Season the chicken with salt and pepper on both sides.
Place flour on a plate and dredge the chicken in it, shaking off any excess.
Heat oil and 2 tbsp of butter in a pan over medium-high heat until the butter melts. Working in batches, cook the chicken until deeply browned on both sides. Once the chicken is cooked, set it aside.
Add garlic to the pan and sauté for 10 seconds, then add white wine and simmer until it reduces by half. Add capers, lemon juice, lemon zest, salt, and pepper, and cook for a couple of minutes.
Add the rest of the butter and swirl well, until the butter melts, return the chicken inside and simmer together for two minutes. Remove from the heat and serve with some fresh parsley.

Video

Notes

TO STORE: Transfer leftovers to an airtight container and refrigerate them for up 4 days.

TO FREEZE: Chicken piccata also freezes well. Divide the leftovers into portions and freeze them in airtight containers for up to 3 months.

Nutrition