Chicken Piccata is one of those really fast, one-pot dishes every home cook should have in their arsenal. The thin chicken breasts cook in minutes, and the butter, lemon, caper sauce is packed full of flavor. I love that I can walk in the door and have a complete meal of chicken piccata, rice, and steamed vegetables in less than 30 minutes. Let me show you how easy it is to make.
Simple Chicken Piccata
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut in half horizontally and pounded to about 1/4-inch thickness
- 1/4 cup flour for dredging the chicken
- 1 cup chicken stock
- 1 cup white wine (or substitute more chicken stock)
- juice of 1 lemon
- 1 teaspoon capers, drained
- 1 tablespoon unsalted butter
- salt and pepper to taste
- 1 sliced lemon
- 2 tablespoons freshly chopped flat leaf parsley
- Dredge the chicken in flour; set aside.
- Heat the butter and olive oil in a very large skillet.
- Saute the chicken in the butter and oil until browned on both sides; remove from pan.
- Add chicken stock and white wine to the butter and oil that remains in the pan; stirring to dissolve all the browned bits. Skim away any solids that don't dissolve if desired.
- Add the lemon juice and capers; reduce by half, stirring occasionally.
- Season reduced pan sauce if needed and whisk in remaining tablespoon of butter.
- Return chicken to skillet and baste with pan sauce to gently reheat chicken.
- Garnish with sliced lemons and chopped fresh parsley.
Note: The recipe makes a lot of pan sauce which is wonderful served over rice or sopped up with crusty bread.