30-Minute Easy Chicken Piccata

By Ellie

4 Person

30 Minutes

308 Calories

This 30-Minute Easy Chicken Piccata makes a quick and easy weeknight dinner, but it’s also elegant enough for a dinner party at home. The lemon, garlic, butter sauce will have you licking your plate!

Ingredients

2 tbsp. minced fresh flat-leaf parsley
2 tbsp. capers drained
1/4 cup chicken broth
3 tbsp. fresh lemon juice
1/4 cup dry vermouth or white wine
2 cloves garlic thinly sliced
3 tbsp. unsalted butter
3 tbsp. olive oil
1/2 cup all-purpose flour
Salt and freshly ground pepper to taste
2 boneless skinless chicken breast halves cut half horizontally and pounded to 1/4 inch thick

Method

01

Season the chicken on both sides with salt and pepper. Place the flour in a shallow bowl and dredge the chicken in it. Shake off the excess.
02

In a large frying pan over medium-high heat, warm 2 Tbs. of the olive oil. Place 2 pieces of chicken in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a platter and keep warm under a tent of foil. Warm the remaining 1 Tbs. oil in the pan and repeat to brown the remaining chicken. Place that chicken under your foil tent as well.
03

Reduce the heat to medium and melt 1 Tbs. of the butter in the pan. Add the garlic and cook until golden brown, about 30 seconds. Add the wine, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.
04

Remove the pan from the heat and whisk in the remaining 2 Tbs. butter, the capers and parsley. Season with salt and pepper. Drizzle the sauce over chicken and serve immediately.

Related Tags

Chicken Recipes

Chicken Piccata Recipes

30-Minute Easy Chicken Piccata

4.8

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 308 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

2 tbsp. minced fresh flat-leaf parsley

2 tbsp. capers drained

1/4 cup chicken broth

3 tbsp. fresh lemon juice

1/4 cup dry vermouth or white wine

2 cloves garlic thinly sliced

3 tbsp. unsalted butter

3 tbsp. olive oil

1/2 cup all-purpose flour

Salt and freshly ground pepper to taste

2 boneless skinless chicken breast halves cut half horizontally and pounded to 1/4 inch thick

03 Method

Step 1

Season the chicken on both sides with salt and pepper. Place the flour in a shallow bowl and dredge the chicken in it. Shake off the excess.

Step 2

In a large frying pan over medium-high heat, warm 2 Tbs. of the olive oil. Place 2 pieces of chicken in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a platter and keep warm under a tent of foil. Warm the remaining 1 Tbs. oil in the pan and repeat to brown the remaining chicken. Place that chicken under your foil tent as well.

Step 3

Reduce the heat to medium and melt 1 Tbs. of the butter in the pan. Add the garlic and cook until golden brown, about 30 seconds. Add the wine, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.

Step 4

Remove the pan from the heat and whisk in the remaining 2 Tbs. butter, the capers and parsley. Season with salt and pepper. Drizzle the sauce over chicken and serve immediately.

04 Author