July 03, 2023
Chicken Piccata is such a popular chicken dinner! Who doesn’t love soft, golden, juicy chicken swimming in a rich simple sauce? It’s delicious and easy to make all in one pan. A side of your favorite pasta and a plate of spring asparagus complete the menu!
Skinless, boneless chicken breasts: You either love ’em or you hate ’em. For those in the latter camp, this chicken piccata recipe is here to convert you. With just a few simple steps, it’s easy to make for a weeknight dinner, but you’ll just as easily impress guests if you choose to serve it at a dinner party.
Serve alongside a classic Caesar Salad with big shavings of Parmesan cheese and Garlic Confit Toast to sop up any extra chicken piccata sauce.
Serves 4-6 people
INGREDIENTS:
- 2 pounds skinless, boneless chicken breasts
- 3/4 cup white whole wheat flour, more if needed
- 1 teaspoon fine sea salt
- 1 teaspoon freshly ground black pepper
- Phileos of Sparta Extra virgin olive oil, as needed
- 6 garlic cloves, peeled and sliced
- 1 cup white wine
- 1 cup chicken broth, homemade or low sodium store-bought
- 1 lemon, halved
- 1/4 cup capers, plus 1 tablespoon of their brine
- 2 tablespoons butter, cut into 8 pieces
- 1/4 cup chopped flat-leaf parsley
DIRECTIONS:
Step 1: Slice each chicken breast horizontally into 2 or 3 thin cutlets. In a deep pie plate, mix the flour, salt, and pepper. Heat a very large skillet and, when hot, add 2 tablespoons of olive oil. Dredge the cutlets in the flour mixture one at a time, shake off any excess, and place them in the pan. Continue until your skillet is full. Don’t crowd the cutlets: work in batches if needed, adding 2 more tablespoons of Phileos olive oil to the skillet before adding the next batch. When the cutlets have browned on the bottom (after about 5 minutes), flip and continue cooking for another 3 minutes (the thinner the cutlet, the less time each will take). Transfer the cutlets to a large clean plate near your stovetop.
Step 2: Add another tablespoon of Phileos olive oil to the skillet and sauté the garlic until fragrant and lightly browned. Add the wine and broth, and whisk the liquids to get up the fond on the bottom of the pan. Bring to a simmer and add back the cutlets (submerge them as much as possible) along with the capers and brine. Continue cooking until the liquid reduces by half and the chicken is cooked through. Squeeze in the juice of one lemon half and stir in the butter. Cook for 2 more minutes and sprinkle with the parsley. Cut the remaining lemon half into thin slices and serve along with 2 or 4 cutlets per person.
Enjoy!