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This restaurant-worthy chicken piccata brings bright flavors to your dinner table with a buttery white wine sauce that takes little time to master. After learning to make this at home I stopped ordering it out my family always requests it for special occasions and Sunday dinners
When I first made this I was amazed at how such basic ingredients came together with so much flavor My kids now ask for the leftovers in their lunchboxes and it reheats beautifully
Ingredients
- Boneless skinless chicken breasts: Use large ones and look for plump texture
- Salt and pepper: Balances and brightens all the flavors
- Flour: Creates a crispy crust on the chicken
- Parmesan cheese: Finely grated for maximum melt and flavor
- Garlic powder: Layers subtle savory depth
- Olive oil: For high heat searing without burning
- Salted butter: Adds richness and thickens the sauce
- Dry white wine: Chardonnay or pinot grigio are flavorful but not too sweet
- Fresh garlic: Thinly sliced to mellow its bite in the sauce
- Capers: For a salty tangy pop choose a jar with light brine and plump berries
- Chicken broth: Builds body into the sauce use a low sodium variety
- Fresh lemon juice: Always squeeze fresh for the brightest taste
- Fresh parsley: Chopped for color and a crisp herbal finish look for perky leaves
Step-by-Step Instructions
- Cut Pound Dredge and Sear the Chicken:
- Cut chicken breasts into three thin slices each This lets them cook evenly and stay juicy Place each slice between plastic wrap and use a meat mallet to pound until one quarter inch thick Dry thoroughly with paper towels Dredge each piece in a mixture of flour Parmesan garlic powder salt and pepper making sure both sides are coated well but shake off any extra Heat a mix of olive oil and butter in a wide skillet until shimmering Sear chicken for three to four minutes per side until you get a deep golden crust Sear in batches if needed and adjust the oil so nothing burns Place finished chicken on a plate to rest
- Prepare the Sauce:
- Wipe the skillet quickly but keep some golden bits for more flavor Add in the wine and sliced garlic Heat over medium so it bubbles steadily and reduces for four to five minutes scraping the bottom with a spatula to loosen any sticky caramelized bits Stir in capers chicken broth and lemon juice and keep simmering to blend flavors
- Add the Chicken Back and Finish:
- Return the cooked chicken and any resting juices to the skillet Spoon sauce over each piece of chicken partially cover the pan and cook for three to five minutes Let the sauce bubble a bit and thicken Lower the heat to low and swirl in cold butter which makes the sauce silky Spoon some sauce over the chicken again Turn off the heat Garnish with lots of chopped parsley and extra lemon slices if you like Serve family style
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My favorite part is how the capers and fresh lemon lift all the flavors My youngest always sneaks extra sauce over her pasta and the parsley gives just the right finish We always make this when we want something fancy but easy for family dinner
Storage Tips
Store leftover chicken and sauce in an airtight container in the refrigerator up to three days Reheat gently on the stove with a splash of broth to loosen the sauce Freezes well for up to two months but for best texture it is better freshly made
Ingredient Substitutions
You can use turkey cutlets or thin sliced pork in place of chicken For dairy free swap vegan butter and omit the Parmesan Try gluten free flour blend if you need to avoid wheat No wine No problem just use extra broth and a splash of apple cider vinegar for tang
Serving Suggestions
Chicken piccata shines with a side of pasta rice or creamy mashed potatoes Spoon extra sauce over your starch and add bright green vegetables like broccoli or green beans On a special night serve with garlic bread to soak up all the sauce
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A Bit of History
Piccata comes from Italian kitchens where thinly sliced meat is quickly sautéed then finished with a tangy lemon and caper sauce American versions often add a buttery touch and more herbs My grandmother taught me this method after we tasted piccata on a vacation and wanted to make it part of our family table
Frequently Asked Questions
- → What type of wine works best?
Choose a dry white wine like chardonnay or pinot grigio for a balanced flavor.
- → Can I substitute chicken thighs?
Yes, boneless skinless thighs can be used but may require slightly longer cooking for tenderness.
- → Is it necessary to pound the chicken thin?
Pounding creates an even thickness, ensuring quick and even cooking with a tender result.
- → Can this be made without wine?
You can substitute more chicken broth or a splash of lemon juice for extra brightness.
- → What side dishes pair well?
Garlic pasta, roasted vegetables, or creamy lemon pasta nicely complement the dish.
- → How do I achieve a smooth sauce?
Finish the sauce with cold butter off heat and stir until melted for a silky texture.