For years before the morning work-day commute, The Hubby has pulled boneless, skinless chicken breasts (among other cuts of meat) out of the freezer. It’s mostly to answer the obligatory “what’s for dinner” question and then scrambling at the end of an interesting day to figure out what to do with it! One of our go-to weeknight chicken recipes is this Chicken Piccata recipe. We first had this dish at a friend’s house in the Tidewater region of Virginia. Basically if you can flour and fry chicken breasts, add them to a simple wine/butter sauce, and boil pasta, dinner is served. The Hubby’s Dad likes to say this is “Fancy Schmancy” food, but it’s just an easy go-to, get dinner on the table supper! Use whatever pasta you prefer and enjoy!
Weeknight Chicken Piccata
Light and elevated with a white wine sauce, this Chicken Piccata recipe is quick enough to be a weeknight supper.
- Prep Time: 15-20 Minutes
- Cook Time: 10 Minutes
- Total Time: About 30 Minutes
- Yield: 4 Servings 1x
- Category: Dinner
- Method: Frying, Sautéing
- Cuisine: Italian, Mediterranean
Ingredients
- 3 boneless, skinless chicken breasts (Slice lengthwise down the center)
- 1/4 c. all-purpose flour + salt and pepper to taste
- 2 T. extra virgin olive oil
- 1 T. unsalted butter
- 1/2 c. white wine (preferably a Chardonnay)
- 1/2–1/3 c. diced onion
- 4–5 cloves garlic, minced
- 1/3–1/2 c. lemon juice (about 2 lemons)
- 1 c. chicken broth or stock
- 4 T. unsalted butter
- 4 T. capers, without the juice
- 1 T. parsley for garnish (if desired)
- Pasta of choice (1/2 to full bag depending on # of guests)
Instructions
- Cook pasta according to package directions. Set aside. Coat with olive oil if desired to avoid sticking while chicken cooks.
- Combine flour and salt/pepper in a zip-top gallon sized bag. Put each chicken breast in to shake/coat with flour mixture. Set aside on a baking sheet or plate.
- Over medium-high heat in a frying/saute pan, melt EVOO and 1 T. butter. When hot, add chicken breasts. Cook until each side is lightly browned and turn. Remove from heat to a clean plate/baking sheet.
- Add wine, diced onion, garlic, lemon juice, broth and butter to pan. Cook until thickened, stirring frequently to remove bits from bottom of pan.
- Add browned chicken breasts to sauce and allow to warm for about 5 minutes. The sauce will continue to thicken as chicken cooks. Add capers and parsley during the last minute of cooking.
- Serve chicken breasts and sauce over cooked pasta, and with a side-salad if desired.
IMNPB
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