Chicken Piccata is one of my favorite dishes to have out in a restaurant. The only problem being there is not one restaurant in the Midwest that prepares Chicken Piccata. I figured I needed to make my own and it came out delicious.
- 4–5 thinly cut boneless, skinless chicken breasts
- Fresh cracked black pepper and kosher salt
- 1 cup all-purpose flour
- 2 Tbsp. olive oil
- 6 Tbsp. butter, divided
- 3 Tbsp. lemon juice
- ½ cup white wine
- ½ cup Homemade chicken broth
- 3 Tbsp. nonpareil capers, rinsed
- 2 Tbsp. fresh chopped parsley
- Season both sides of the chicken with salt and pepper. Dredge the chicken breasts in flour. Allow to set for 10 minutes.
- In a large pan, heat olive oil and 1 Tbsp. butter over medium heat. Once butter melts, cook chicken until browned and cooked through, about 3 minutes per side. Remove, transfer to a plate and cover to keep warm. Reserve pan drippings.
- In the same pan used to cook the chicken, combine lemon juice, white wine, chicken broth and capers with the pan drippings. Cook over medium heat until reduced by 1/3, about 5 minutes. Remove from heat and add in remaining 5 Tbsp. of butter. Swirl sauce in pan until butter melts.
- Uncover chicken, transfer to a serving platter. Pour the sauce over the top. Sprinkle with parsley and serve. Enjoy!
- Serving Size: 4