There are some dishes that truly deserve the term: Classic. This Classic Chicken Piccata recipe is 100% deserving. Talk about scrumptious. This dish is a crowd favorite, without a doubt.
The chicken is succulent with a lightly crisp exterior and a juicy interior. The sauce, of course, comes to life with a mouth-watering combination of white wine, lemon and butter. Finished off with tantalizing capers with briny bursts of flavor, this dish just can’t be beat.
Not only is this dish classic in flavor, it is stunning in presentation. Bring this dish to the table, and be prepared for a shower of ‘oohs’ and ‘ahhs.’ And then just wait until your guests take their first highly anticipated bite.
And to make things even better, this dish literally comes together in about 30 to 40 minutes. Serve with fresh pasta or rice. Steamed asparagus compliments the dish beautifully. Along with, of course, your favorite white wine.
Wow. Just, wow.
Okay, if you’re not salivating by now, I’m not sure what’s wrong with you. But if you are, let’s get to making this Classic Chicken Piccata recipe!
You’re going to love this one!
Classic Chicken Piccata
- 4 skinless, boneless chicken cutlets boneless chicken cutlets
- Kosher salt and black pepper
- 1 cup all-purpose flour
- 1/4 cup olive oil
- 1/2 cup chicken stock
- 1/2 cup dry white wine
- 1 tbsp lemon zest finely chopped
- 1/4 cup fresh lemon juice
- 1/4 cup Nonpareil capers drained
- 3 tbsp unsalted butter
- 2 tbsp flat-leaf parsley chopped, for garnish
Place one chicken breast in a large plastic baggie, and using a meat pounder, pound until about 1/2-inch thick. Repeat with other chicken breasts.
Sprinkle the chicken evenly with salt and pepper.
Spread the flour on a plate.
Coat the chicken cutlets with the flour, shake off any excess.
In a large saute pan, heat the olive oil over medium-high heat.
When the oil is hot, carefully add the chicken. Don't overcrowd the pan.
Cook for about 4 minutes on each side, or until it's golden brown all over. (The chicken will not be completely cooked through at this point.)
Set the cutlets aside on a plate to collect any accumulated juices.
Remove oil from the pan and return to medium heat.
Add the stock, wine, zest and juice and increase the heat to high and cook for about 2 minutes.
Add the chicken back to the sauce, and simmer for another 3 minutes. Pierce the chicken with a small, sharp knife. If juices are clear, the chicken is ready, if still pink, cook another couple minutes until juices are clear.
Add the capers and heat for 1 minutes.
Remove from the heat and gently stir in the butter around the chicken until melted and slightly thickened.
Taste and add a pinch of salt, if necessary.
Serve on warmed platter, or individual plates, and garnish with chopped parsley.