Easy Chicken Piccata
This 30-minute chicken piccata brings golden cutlets and a million dollar sauce to your plate every time with it's bright and tangy flavors.
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Servings: 4 servings
Ingredients
- 2 skinless, boneless chicken breasts or 4 chicken cutlets
- Sea salt and cracked black pepper
- 1 cup all purpose flour, + 1 TBSP
- 2 tsp freshly grated Pecorino Romano or Parmesan
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 cup unsalted butter
- 1/4 cup extra virgin olive oil
- 1/2 cup white wine, like sauvignon blanc or pinot grigio
- 1/2 cup chicken stock
- 2 garlic cloves, smashed and minced
- 1 tsp Better Than Bouillon chicken base *See notes
- 1/4 cup freshly squeezed lemon juice (approx. 2 medium lemons)
- 1 tsp lemon zest
- 1 lemon, thinly sliced (optional)
- 3 TBSP capers, drained
- Chopped fresh parsley
Instructions
To prepare the chicken:
- In a shallow dish, mix together the flour, garlic powder, onion powder, and cheese; set aside.
- With a sharp knife, butterfly the chicken breasts by slicing them in half lengthwise, and then place them into a large freezer bag two at a time. Pound them down to about 1/4-inch thick with a meat mallet. Remove them from the freezer bag and repeat with the other chicken breasts. (If you're using thin chicken cutlets, skip this step.) Season the cutlets with salt and pepper.
- One by one, dredge the chicken cutlets in the flour mixture, and then place them onto a plate.
To cook the chicken:
- Heat a skillet over medium-high heat, melting half of the butter into it. Once the butter is mostly melted, add the olive oil.
- Once the butter and oil are lightly sizzling, bring two chicken cutlets to the skillet and cook them for 3 minutes. Flip them over and cook for another 3 minutes. Both sides should be nice and golden brown.
- When done, transfer the cutlets to a paper towel-lined plate and add the rest of the butter and olive oil to the pan. Repeat with the two other chicken cutlets and move them to the paper towels when done.
To make the sauce:
- Pour the white wine into the pan and deglaze it by scraping up all of the brown bits in the pan with a spatula or large spoon. This will give you TONS of flavor!
- Add the garlic and let it simmer for about 30 seconds, stirring.
- Whisk together the chicken stock, lemon juice, and flour together in a small bowl or cup, making sure that the flour completely dissolves. Add it to the pan, and then add the capers; simmer and let the mixture thicken.
- Stir in the lemon zest and (optional) lemon slices; bring the chicken cutlets back to the pan and simmer on low for 3-5 minutes. Spoon the sauce over the chicken.
- Transfer the chicken cutlets to a serving platter and spoon some extra sauce over the chicken. Top with the softened lemon slices and garnish with fresh chopped parsley.
Notes
I like to use Better Than Bouillon Chicken Base to create my broth/stock, and then I add a little extra for more flavor. This bouillon bases are super concentrated and have become my little secret weapon in the kitchen. The dish will be absolutely fine without it, but I like to use it for some extra oomph.