Be sure they are thin enough to get a perfect sear on both sides, but don’t cut them so thin that they look like paper.
Get the sharpest knife you have and slice the chicken cutlets horizontally.Capers – To add tanginess and a burst of lemony flavor.Don’t worry, the alcohol content evaporates while cooking, so the piccata is 100% safe for kids. White wine – Apart from flavor, it keeps the chicken moist and tender.Lemon juice – Freshly squeezed, to bring out the flavors.It’s rich in omega-3 and omega-6, so it’s good for you! Butter – To make that thick, velvety sauce.Flour – For dredging the chicken, giving it a crunchy crust.Chicken Breasts –Boneless and skinless work best.With an infinite list of leftover ideas, trust me, you’ll want to triple the recipe. I’m talking piccata sandwiches, pasta, risotto, tacos, and a lot more! Not only is chicken piccata drool-worthy, it’s also very versatile, so even leftovers can be transformed into a completely new dish. Unlike tangy Greek chicken, that blend makes this wonderfully smooth and rich.Īnd let’s not forget about the capers, which give the dish a nice crunch and salty flavor. There’s something truly special about the combination of butter, lemon juice, and white wine! The chicken is good, but the sauce is sublime. Chicken Piccataįried chicken cutlets with capers and a lemon butter sauce spiked with white wine – that’s what you can expect from a plate of chicken piccata. Give your weekly menu a rustic Italian flair with this scrumptious chicken piccata. Even if I have a billion other things to do, I make time for this!ĭone in as little as 20 minutes, this recipe is such a breeze, I can easily squeeze it into my hectic schedule. It’s one of my go-to recipes on a busy weeknight. Loved by kids and adults alike, this Italian-inspired recipe is just perfect. You’ll never go wrong with classic chicken dishes. Made with butter, lemon juice, white wine, and capers, the flavor is just to die for! Turn the chicken to coat in the sauce and cook until the butter melts and the sauce thickens slightly. Garnish with chopped parsley.This easy recipe for chicken piccata is a simple yet superb dinner that’s ready in no time! Add the wine and cook until almost completely evaporated, about 4 minutes. Add the capers, lemon zest, 2 tablespoons of the lemon juice, 1/4 cup water and the cutlets with any accumulated juices and bring to a boil. Add the garlic and 1 tablespoon of the butter to the skillet and cook until the garlic is tender and fragrant, about 1 minute. Add 1 tablespoon of the butter and melt. Working in 2 batches, cook the cutlets, adding another tablespoon of butter to the skillet between batches, until golden brown, about 2 minutes per side (it's ok if the chicken is not completely cooked through, it will finish cooking in the sauce). Heat the oil in a large nonstick skillet over medium-high heat until very hot, about 1 minute.
Dredge the chicken in the flour, shaking off any excess. Put the flour in a shallow bowl or plate. Remove the zest from half of the lemon in wide strips with a vegetable peeler, leaving the bitter white pith behind. Halve and juice the whole lemon. Liberally sprinkle with salt and pepper. Refrigerate the chicken cutlets uncovered for 1 hour. Repeat with the remaining chicken, one piece at a time. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick and 6 to 8 inches long. Put a chicken piece in the center of the plastic and top with the other sheet of plastic.
Place one sheet of plastic on a clean cutting board. Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.Ĭut the chicken breasts in half lengthwise, making 4 roughly equal pieces they should look like large chicken tenders.
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