Chicken Piccata
Bring the taste of Italy to your table with Laura Tate's delicious Chicken Piccata. This elegant yet surprisingly simple dish features tender, lightly floured chicken breasts pan seared until perfectly golden, then finished in a silky sauce made with butter, fresh lemon, garlic, chicken stock, and briny capers. Every bite delivers the perfect balance of rich, savory flavors and bright citrus that has made Chicken Piccata a beloved favorite for generations.
Whether you're preparing a weeknight family dinner or serving guests for a special occasion, this recipe comes together in just 45 minutes and looks as impressive as it tastes. Pair it with pasta, creamy mashed potatoes, roasted vegetables, or crusty bread to soak up every drop of the irresistible sauce.
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Ingredients
2 pounds of chicken breasts, boneless and skinless butterflied
½ teaspoon of salt and ½ teaspoon of cracked black pepper
1 cup flour
8 tablespoons of butter
4 tablespoons of extra-virgin olive oil
1 tablespoon of minced garlic (4 to 6 cloves)
1 ½ cups of chicken stock
1 teaspoon of lemon zest from 1 lemon, more if need to taste
1 tablespoon of fresh lemon juice
2 tablespoons of capers drained
Fresh parsley chopped, optional
Steps
Season chicken with pepper and salt
Place flour in a shallow bowl
Dip each piece of chicken in the flour turning to coat and shake off excess
Heat 3 tbs of butter and 2 tbs olive oil on medium high heat
Add half the chicken and cook until golden brown and cooked through
Cook 2 to 3 minutes per side and repeat remaining chicken
Add more butter and oil if needed and transfer to a serving platter
Add the garlic and cook about 1 minute more
Stir in the chicken stock and simmer until liquid is reduced by half 4-5 minutes reduce heat to low, stir in 4 tbs of butter, capers, lemon zest and juice and salt
Pour sauce of the sauce over the chicken and garnish with parsley
Enjoy