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Chicken Piccata Recipe

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4.4 from 38 reviews

This Chicken Piccata recipe features tender boneless, skinless chicken breasts lightly coated in a parmesan and arrowroot flour mixture, pan-fried to golden perfection, and served in a tangy lemon-caper sauce with white wine and fresh parsley. It’s a bright and flavorful Italian-inspired dish that’s quick to prepare and perfect for a delightful weeknight dinner.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

For the Chicken

  • 2 large boneless skinless chicken breasts
  • ¼ cup arrowroot flour (or other flour)
  • ¼ cup finely grated parmesan cheese
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon unsalted butter

For the Sauce

  • ½ cup dry white wine (or chicken broth)
  • 4 garlic cloves, minced
  • 1 cup chicken broth
  • 3 tablespoons lemon juice (from about 1 lemon)
  • 2 tablespoons capers, drained
  • 2 tablespoons unsalted butter
  • 2 tablespoons roughly chopped fresh parsley

Instructions

  1. Prepare the Chicken: Slice each chicken breast horizontally to create two thinner cutlets, about ½ inch thick. Pat them dry with paper towels for a better crust.
  2. Mix Coating: In a shallow bowl, combine the arrowroot flour, grated parmesan cheese, kosher salt, and freshly ground black pepper. This mixture will give the chicken a flavorful and crispy coating.
  3. Coat the Chicken: Dredge each chicken cutlet in the flour mixture, shaking off any excess to ensure an even coating.
  4. Cook the Chicken: Heat the olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Once hot, add the chicken cutlets and cook for about 3-4 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the pan and set aside.
  5. Prepare the Sauce: In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant. Add the dry white wine and cook for 2-3 minutes, scraping up any browned bits to deglaze the pan.
  6. Add Broth and Lemon: Pour in the chicken broth and lemon juice. Bring the sauce to a simmer and cook for 3-5 minutes until it reduces slightly and thickens.
  7. Finish the Sauce: Stir in the capers and 2 tablespoons of unsalted butter until melted, which gives the sauce a silky texture.
  8. Combine and Serve: Return the cooked chicken to the pan, spoon some sauce over each piece, and cook for an additional 1-2 minutes to warm through. Sprinkle with the chopped fresh parsley before serving.

Notes

  • For a gluten-free option, use arrowroot or gluten-free flour for coating.
  • Substitute white wine with extra chicken broth if you prefer a non-alcoholic sauce.
  • Be sure to pat the chicken dry to achieve a crispy coating.
  • Serve with pasta, rice, or crusty bread to soak up the delicious sauce.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Italian

Find it online: https://allyumcooks.com/chicken-piccata-recipe/