The BEST Chicken Piccata
Delicious and tender chicken piccata with a classic lemon, wine, and caper sauce. This classic Italian dish is easy and perfect for a weeknight meal served over rice or pasta!
Servings: 6 servings
Calories: 369kcal
Cost: $15
Equipment
- 1 large saucepan
- 1 large plate
Ingredients
- 3 chicken breast, butterflied
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup flour
- ¼ cup olive oil
- 1 shallot, chopped
- 2 cloves garlic, minced
- 2 lemons
- 2 tablespoon capers
- 1 cup white wine
- 4 tablespoon butter
- 2 tablespoon basil, julienned
Instructions
- Butterfly the chicken breast and tenderize it. Then season with salt and pepper. Pour 1 cup of flour onto a plate and dredge the chicken through the flour until completely covered. Set on a separate plate.
- Add half the olive oil to a saucepan on medium heat. Once hot, add the chicken and fry for 3-4 minutes on each side or until the chicken reaches 165 ℉. Do this in batches and set the chicken aside on a paper towel-lined plate. Add more olive oil when necessary.
- Add 1 tablespoon of olive oil to the pan. Lower the heat to medium-low. Add the chopped shallot and saute for 3-4 minutes. Then stir in the garlic and saute for 1-2 minutes or until fragrant.
- Squeeze in the lemon juice and add the capers to the sauce. Allow the lemon juice to simmer until it begins to thicken. Then pour in the white wine, raise the heat to medium, and bring the sauce to a simmer. Simmer for 5 minutes. Use a wooden spoon to break up some of the brown bits left behind from frying the chicken.
- Lower the heat to low, add the butter to the sauce, and stir until combined. Return the chicken to the pan, flipping the chicken and coating it in the sauce. Top with basil to serve.
Notes
- Don't flour the chicken too far in advance. The chicken will soak it up and stick to the pan.
- Fry the chicken in batches and make sure there is plenty of oil with each batch.
- It's okay if some burnt brown bits are left behind in the pan while frying. This will flavor the sauce.
- Simmer the capers and lemon together until the lemon thickens to get the most intense lemon flavor added to the wine sauce.
- Only add the butter to the sauce when the heat is lowered. This way the sauce and butter emulsify and don't become separated.
Nutrition
Calories: 369kcal | Carbohydrates: 21g | Protein: 25g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 92mg | Sodium: 1046mg | Potassium: 511mg | Fiber: 2g | Sugar: 2g | Vitamin A: 314IU | Vitamin C: 23mg | Calcium: 56mg | Iron: 2mg
