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CHICKEN PICCATA recipe

CHICKEN PICCATA

A beloved Italian-American classic, Chicken Piccata features delicately pan-seared chicken breasts cloaked in a velvety lemon–butter sauce. This refined yet approachable dish pairs golden, crispy poultry with a bright, tangy finish, ideal for an elegant dinner at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings: 5 People
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Chicken
  • 2 large boneless skinless chicken breasts
  • ¼ cup finely grated parmesan cheese
  • ¼ cup arrowroot flour or preferred flour alternative
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • For the Sauce
  • 1 cup chicken broth
  • ½ cup dry white wine or additional chicken broth
  • 3 tablespoons freshly squeezed lemon juice about 1 lemon
  • 4 garlic cloves minced
  • 2 tablespoons capers drained
  • 2 tablespoons unsalted butter
  • 2 tablespoons roughly chopped fresh parsley

Method
 

  1. Prepare the Chicken
  2. Slice the chicken breasts horizontally to create thinner cutlets. In a shallow dish, combine the arrowroot flour, parmesan cheese, salt, and black pepper. Dredge each chicken piece in the mixture, coating all sides evenly.
  3. Sear to Perfection
  4. Warm the olive oil and butter in a large skillet set over medium-high heat. Sear the prepared chicken for 3 to 4 minutes per side until golden brown and fully cooked. Transfer the browned cutlets to a plate and keep warm.
  5. Craft the Sauce
  6. Deglaze the skillet with the white wine and minced garlic, allowing the liquid to reduce by half over 3 to 4 minutes. Stir in the chicken broth, lemon juice, capers, and butter, bringing the mixture to a gentle simmer.
  7. Combine and Serve
  8. Return the chicken to the pan, spooning the sauce over each piece. Let simmer for 1 to 2 minutes until heated through. Garnish with fresh parsley before serving.

Notes

For a convenient alternative, use four smaller chicken breasts and lightly pound them to an even thickness instead of slicing larger breasts.