Perfect Chicken Piccata
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Perfect Chicken Piccata

1. Boneless, skinless chicken breast halves - 4 (4 ounce)
2. Kosher salt - 1 ½ teaspoons
3. Ground black pepper - 1 teaspoon
4. All-purpose flour - ⅔ cup
5. Olive oil, divided - 3 tablespoons
6. Butter, divided - 3 tablespoons
7. Dry white wine, such as Pinot Grigio - ¼ cup
8. Capers, rinsed and drained - 3 tablespoons
9. Chicken stock - ¾ cup
10. Fresh lemon juice - ¼ cup
11. Lemon zest - 1 teaspoon
12. Chopped fresh parsley - ¼ cup

How to cook deliciously - Perfect Chicken Piccata

1. Stage

Slice chicken breasts in half lengthwise and lightly pound to 1/2-inch thick. Season evenly on both sides with salt and pepper. Dredge each piece in flour to coat the surface and shake off any excess flour.

2. Stage

Heat 2 tablespoons oil and 1 1/2 tablespoons butter in a large skillet over medium-high heat until just beginning to smoke. Add 1/2 of the chicken and cook, undisturbed, until browned and easily released from the skillet, 2 1/2 to 3 minutes. Flip and cook for 2 more minutes. Remove from the skillet. Add remaining 1 tablespoon oil to the drippings and repeat the cooking process with remaining chicken. Reserve all chicken on a plate.

3. Stage

Reduce heat to medium and melt remaining 1 1/2 tablespoons butter in the skillet. Add wine and capers and stir, scraping to release any browned bits from the skillet; bring to a simmer. Cook for 2 minutes to slightly reduce. Add chicken stock, lemon juice, and lemon zest; stir to combine. Bring to a simmer and cook for 2 minutes.

4. Stage

Return chicken to the skillet and cook, turning occasionally in the sauce, until chicken is no longer pink in the center, the juices run clear, and the sauce has thickened slightly, 3 to 5 minutes.

5. Stage

Remove from heat and sprinkle with parsley to serve. Dotdash Meredith Food Studios