Wine, capers, and garlic give this savory chicken dish a fresh and unforgettable flavor! You’ll love the zingy, springy taste of this easy Chicken Piccata recipe.
Servings : 4
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Total Time 40 minutesmins
Ingredients
1poundboneless skinless chicken breasts,pounded to ¼-inch thickness
⅓cupwhite wine,divided (you can also use chicken broth instead of wine)
Using a meat mallet, pound chicken breasts to an even ¼-inch thickness.
In a large mixing bowl combine half of the wine with 1 teaspoon cornstarch, ½ teaspoon salt, and ¼ teaspoon fresh ground black pepper; whisk to combine.
Add chicken breasts to the wine mixture and toss to evenly coat. Set aside for 20 minutes.
In a separate smaller mixing bowl whisk together the chicken broth, lemon juice, remaining wine, and 1 teaspoon cornstarch. Set aside for later.
Heat 1-½ tablespoons oil in a large 12-inch skillet set over medium-high heat
Add chicken breasts to the skillet and cook for 5 minutes; flip, add 1 tablespoon of butter, and cook for 4 more minutes or until just cooked through. The thicker the chicken breasts, the longer they'll have to cook. Use an instant read food thermometer to check for doneness. Chicken breasts are cooked through when internal temperature registers at 165˚F.
Remove chicken breasts from the skillet and set aside on a plate.
Add ½ tablespoon some oil to the skillet if needed, and heat over medium-high heat.
Add diced onions to the heated oil and cook for 1 minute, or just until starting to soften.
Stir in garlic and cook for 10 seconds.
Add green beans and capers to the skillet; season with ¼ teaspoon salt and cook for 4 to 5 minutes, or until green beans are crisp tender. Stir occasionally.
Stir the previously prepared wine sauce and add it to the skillet. Cook for 10 seconds.
Return chicken and its juices back to the skillet; turn chicken to coat with the sauce.
Cook for a minute or two, or until sauce is a little thickened.
Remove from heat.
Garnish with parsley. Serve.
Notes
Chicken Cutlets: To cut chicken breasts into cutlets, start at the thicker edge and slice each chicken breast in half. Then, give them a good pound until they're thin and even. You can also save time and grab chicken cutlets instead of chicken breasts.
Cooking in Batches: Depending on your pan size, you might need to cook the chicken in batches. It helps everything cook evenly and keeps the pan from getting too crowded.
Cooking Chicken On The Stovetop: To get that perfect golden-brown crust on your chicken without overcooking it, keep an eye on your heat. Start on medium-high heat for browning, then lower the heat as needed so your chicken doesn't dry out. This also ensures your lovely buttery lemon sauce doesn't burn.
Flavor Boost: For an extra flavor boost, add a sprinkle of freshly grated parmesan cheese on top of the chicken piccata right before serving. The cheese melts into the sauce, adding a layer of richness to the dish.
Try Asparagus: Got some fresh asparagus around? Feel free to sub it in for the green beans. The combo of asparagus with that rich, citrusy butter sauce and crispy chicken is just dynamite.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.