Lemon Chicken Piccata White Wine (Print Version)
# Ingredients:
→ Chicken
01 -
2 large boneless, skinless chicken breasts
02 -
1 teaspoon fine salt
03 -
0.5 teaspoon ground black pepper
04 -
125 grams plain flour
05 -
25 grams Parmesan cheese, finely grated
06 -
1 teaspoon garlic powder
07 -
3 tablespoons olive oil
08 -
1 tablespoon salted butter
→ Sauce
09 -
120 millilitres dry white wine, such as chardonnay or pinot grigio
10 -
4 garlic cloves, thinly sliced
11 -
2 tablespoons capers, drained
12 -
240 millilitres chicken broth
13 -
2 tablespoons freshly squeezed lemon juice
14 -
2 tablespoons cold salted butter
15 -
15 grams fresh parsley, roughly chopped
# Instructions:
01 -
Combine the flour, grated Parmesan, garlic powder, salt, and pepper on a large plate and set aside.
02 -
Slice each chicken breast horizontally into three even cutlets. Place them between sheets of plastic wrap and use a meat mallet to pound the chicken to a uniform 0.5 cm thickness.
03 -
Pat chicken dry and coat each piece thoroughly in the flour mixture, shaking off any excess. In a large skillet, heat olive oil and butter over medium-high heat. Sear the chicken in batches for 3–4 minutes per side until golden brown and just cooked through. Add additional olive oil as needed. Transfer cooked chicken to a plate and set aside.
04 -
Gently wipe excess oil from the pan while retaining browned bits for flavour. Pour in the white wine and sliced garlic, then return pan to medium heat. Simmer for 4–5 minutes, scraping any caramelised bits from the bottom until the liquid reduces significantly.
05 -
Add the capers, chicken broth, and lemon juice to the pan, stirring to combine. Allow the sauce to come to a gentle simmer.
06 -
Nestle the seared chicken pieces back into the pan with their accumulated juices. Spoon sauce over the chicken, cover partially, and cook for 3–5 minutes until the sauce thickens slightly and the chicken is fully heated.
07 -
Reduce heat to low, add the cold butter, and swirl the pan until the butter is fully melted and the sauce is glossy. Spoon sauce over chicken, remove from heat, and garnish with chopped parsley before serving.
# Notes:
01 -
For optimal tenderness, pound the chicken to 0.5 cm thickness before cooking to ensure even results.
02 -
Use freshly squeezed lemon juice for a brighter, more pronounced citrus flavour.
03 -
A high-quality salted butter will enhance the sauce’s richness.