The Best Chicken Piccata PT40M https://img4.recipesrun.com/201907/2019/1101/ca/c/183117/300x200x50.jpg 4 servings Ingredients: Parmesan Cheese to serve 1/4 cup fresh parsley chopped 1/4 cup brined capers rinsed 2 tbsp. fresh lemon juice 3/4 cup chicken stock 1/4 cup dry white wine (can be omitted) 4 large cloves garlic minced 2 tbsp. olive oil divided 4 tbsp. unsalted butter divided 1/4 tsp. black cracked pepper 1 tsp. salt 2 tbsp. fresh Parmesan cheese finely grated 2 tbsp. flour (all purpose or plain) 2 large boneless and skinless chicken breasts halved horizontally to make 4

The Best Chicken Piccata

By Ellie

4 Person
40 Minutes
259 Calories
Garlic Chicken Piccata is an easy family favourite recipe adding a garlic twist to an authentic Piccata! Chicken lightly dusted with flour and parmesan cheese, lightly fried until a soft golden crust forms and finished off in a buttery, silky, lemon garlic sauce with capers and white wine or stock!

Ingredients

  • Parmesan Cheese to serve

  • 1/4 cup fresh parsley chopped

  • 1/4 cup brined capers rinsed

  • 2 tbsp. fresh lemon juice

  • 3/4 cup chicken stock

  • 1/4 cup dry white wine (can be omitted)

  • 4 large cloves garlic minced

  • 2 tbsp. olive oil divided

  • 4 tbsp. unsalted butter divided

  • 1/4 tsp. black cracked pepper

  • 1 tsp. salt

  • 2 tbsp. fresh Parmesan cheese finely grated

  • 2 tbsp. flour (all purpose or plain)

  • 2 large boneless and skinless chicken breasts halved horizontally to make 4

Method

  • 01
    In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
  • 02
    In a large pan or skillet heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. When hot, fry 2 pieces of chicken first until golden on each side and cooked through (about 3-4 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate.
  • 03
    Melt 1 tablespoon of butter and another tablespoon of olive oil. When hot, fry the remaining chicken until browned on both sides. Transfer to plate.
  • 04
    In the same pan, melt one more tablespoon of butter. Fry the garlic for 30 seconds until fragrant. Add the wine and bring to a boil, scraping up any brown bits from the bottom of the pan for extra flavour. Cook until wine almost evaporates, stirring occasionally.
  • 05
    Pour in the stock, lemon juice and capers and allow to boil until reduced slightly (about 6 minutes). Adjust salt and pepper if needed.
  • 06
    Add remaining butter to the pan, allow to melt, then add chicken back into the pan along with all of the juices from the plate and simmer for 5 minutes to heat through.
  • 07
    Garnish with parsley and serve immediately with parmesan cheese, if desired.

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The Best Chicken Piccata

Garlic Chicken Piccata is an easy family favourite recipe adding a garlic twist to an authentic Piccata! Chicken lightly dusted with flour and parmesan cheese, lightly fried until a soft golden crust forms and finished off in a buttery, silky, lemon garlic sauce with capers and white wine or stock!
01 Information
  • Grade easy
  • Serving 4 servings
  • Calorie 259 Kcal
  • Prep Time 20 Mins
  • Cook Time 20 Mins
  • Total Time 40 Mins
02 Ingredients
Parmesan Cheese to serve
1/4 cup fresh parsley chopped
1/4 cup brined capers rinsed
2 tbsp. fresh lemon juice
3/4 cup chicken stock
1/4 cup dry white wine (can be omitted)
4 large cloves garlic minced
2 tbsp. olive oil divided
4 tbsp. unsalted butter divided
1/4 tsp. black cracked pepper
1 tsp. salt
2 tbsp. fresh Parmesan cheese finely grated
2 tbsp. flour (all purpose or plain)
2 large boneless and skinless chicken breasts halved horizontally to make 4
03 Method
Step 1
In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
Step 2
In a large pan or skillet heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. When hot, fry 2 pieces of chicken first until golden on each side and cooked through (about 3-4 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate.
Step 3
Melt 1 tablespoon of butter and another tablespoon of olive oil. When hot, fry the remaining chicken until browned on both sides. Transfer to plate.
Step 4
In the same pan, melt one more tablespoon of butter. Fry the garlic for 30 seconds until fragrant. Add the wine and bring to a boil, scraping up any brown bits from the bottom of the pan for extra flavour. Cook until wine almost evaporates, stirring occasionally.
Step 5
Pour in the stock, lemon juice and capers and allow to boil until reduced slightly (about 6 minutes). Adjust salt and pepper if needed.
Step 6
Add remaining butter to the pan, allow to melt, then add chicken back into the pan along with all of the juices from the plate and simmer for 5 minutes to heat through.
Step 7
Garnish with parsley and serve immediately with parmesan cheese, if desired.
04 Author
Ellie Ellie
1078 Recipes
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