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
Scale
- 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.
Find it online: https://gloveboxeats.com/?p=11520