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Best Chicken Piccata

ChickenItalianStove-Top

Time: 35 minutes

Yield: 4 servings

recipe image

About

When you want Italian food, you don't want just any Italian food. You want the best Italian food. Look no further: The Best Chicken Piccata earns its name and then some! Delicately golden-brown, savory chicken, coated in a rich lemon-butter sauce with all the sparkling brightness of white wine! How could you ask for more... except for maybe a side of some pasta or rice to make sure you don't miss even a little of what the Best Chicken Piccata has to offer?!

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Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 chicken breast halves, boneless and skinless, trimmed and cut in half crosswise
  • 1/2 cup butter
  • 3/4 cup dry white wine
  • 1 lemon, juiced, plus more, to taste, sliced, for garnish
  • 1 teaspoon capers
  • 2 teaspoons fresh parsley, optional, chopped, for garnish
  • rice, optional, to taste, cooked and warm, for serving

Directions

Step 1 -Combine the flour, the salt, and the black pepper in a medium bowl.

Step 2 -Coat the chicken breasts with the flour mixture evenly, shaking off any excess.

Step 3 -Melt the butter in a medium skillet over medium heat, taking care not to brown it.

Step 4 -Add the chicken breasts and sear on both sides until the juices run clear and the chicken breasts are cooked through at 165 degrees F internally, about 5 minutes per side.

Step 5 -Transfer the chicken from the skillet and keep it warm.

Step 6 -Pour the wine into the same skillet and scrape up any browned bits from the bottom of the skillet.

Step 7 -Stir in the juice of 1 lemon and reduce the heat to low.

Step 8 -Cook the sauce, stirring often, until slightly thickened, about 10 minutes.

Step 9 -Add the capers and the chicken to the sauce and toss to coat.

Step 10 -Place the chicken on a serving dish and spoon the sauce over top.

Step 11 -Garnish with the extra lemon slices and the parsley.

Step 12 -Serve with the warm rice.

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