This Chicken Piccata recipe is quick and easy to make and will absolutely WOW your taste buds! Featuring a lemon-wine-butter-caper sauce, this classic Italian dish is absolutely mouthwatering!
Chicken Piccata is a prime example of a dish that’s quick and easy to make but will leave your guests thinking you’re a gourmet cook. Though quick and easy to make it doesn’t cut corners on taste and is tantalizingly delicious. Chicken breasts are sliced in half and then seasoned, dredged in flour, fried crispy golden and served with a tangy lemon-wine-butter-caper sauce made from the pan drippings. This Chicken Piccata recipe is something that belongs in everyone’s cooking repertoire! Piccata originated in Italy where it is traditionally made with veal. Here in the U.S. chicken has replaced veal as the more popular choice. The delicateness of chicken lends itself perfectly to piccata but you can also make it with pork or stay true to Italian tradition and use veal. Chicken piccata is best served immediately so that some of the crispiness remains after its dredged in the sauce. And once the chicken is breaded and fried don’t let it wait around too long or it will likewise lose its crisp texture. Even so, crispy or not, chicken piccata can be reheated and enjoyed as leftovers.
What to Serve with Chicken Piccata
Chicken piccata is traditionally served with pasta but if you prefer you can serve it with mashed or smashed potatoes or herbed/lemon rice. Or, as a low carb alternative, serve it over zucchini noodles. Sides that pair well with chicken piccata include roasted vegetables, sautéed spinach, asparagus, corn on the cob, or a leafy green salad.
Chicken Piccata Recipe
Let’s get started! Sprinkle each side of the chicken cutlets with salt and freshly ground black pepper. Place the flour on a plate and dredge the chicken pieces in it, thoroughly coating each side. Shake off the excess flour. Heat the butter in a skillet over medium heat. Place the chicken pieces in the pan. Fry until golden brown, about 4 minutes on each side. Transfer the chicken to a warmed oven.
Add the garlic and shallots and cook for a minute, adding a little extra butter if needed. Add the white wine and boil until reduced in half. Stir together the chicken broth, lemon juice and flour and add it to the pan, whisking to combine. Let the sauce simmer until thickened, a minute or two. Add the capers, parsley and butter. Add salt and pepper to taste.
Return the chicken to the pan and spoon some sauce over it. Heat through.
Serve immediately. Traditionally chicken piccata is served with pasta. Alternatively you can serve it with potatoes or rice. Enjoy!
For more delicious Italian recipes be sure to try our:
Italian Pork Ribs Osso Buco Pasta alla Norma Fettuccine Alfredo Braciole Porchetta Focaccia Beef Ragu Lamb Ragu Fettuccine Alfredo Bolognese Tomato Risotto Polenta Lasagna Pizza Margherita
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