Back to RecipesChicken Piccata
The Italian-American classic — thin chicken cutlets dredged in flour and pan-fried until golden, finished in a bright lemon-caper sauce. Elegant, tangy, and ready in 20 minutes.
Total Time
25 min
Servings
4
Cuisine
Italian
Rating
No reviews yet
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
- 4 chicken breasts, pounded thin
- Flour for dredging
- 4 tbsp butter
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 150ml dry white wine
- 150ml chicken stock
- Juice of 1.5 lemons
- 3 tbsp capers
- Fresh parsley
- Salt and pepper
Instructions
- 1
Season chicken and dredge in flour. Shake off excess.
- 2
Cook in butter and oil over medium-high heat until golden, 3-4 minutes per side. Remove.
- 3
Add garlic to pan, cook 30 seconds. Add wine and scrape up browned bits.
- 4
Add stock, lemon juice, and capers. Simmer 3 minutes.
- 5
Return chicken. Simmer 2 minutes.
- 6
Finish with remaining butter. Garnish with parsley.
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