What is chicken piccata made of?

Chicken Piccata combines thin chicken breasts with a light flour and Parmesan coating. Then, lemon juice, butter, garlic, capers, chicken broth, and white wine create the sauce. Fresh parsley finishes the dish.

What does chicken piccata mean?

Piccata refers to a preparation that uses thin pieces of meat with a bright sauce. In Chicken Piccata, lemon, butter, and capers create the familiar tangy and savory flavor.

What is the secret to a good chicken piccata?

Keep the chicken thin and even. Also, let the skillet get hot enough to create a golden crust. Finally, balance the sharp lemon juice with butter, broth, and salty capers.

Is chicken piccata from Italy?

The familiar Chicken Piccata served across the United States has Italian-American roots. Italian cooking includes piccata-style preparations, while Italian-American cooks made the chicken version especially popular.

Chicken Piccata : Easy Lemon Butter Chicken in 30 Minutes

Name: Chicken Piccata: Easy Lemon Butter Chicken in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 large boneless, skinless chicken breasts; 1/4 cup arrowroot flour or another flour; 1/4 cup finely grated Parmesan cheese; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 1 tablespoon unsalted butter; 1/2 cup dry white wine or chicken broth; 4 garlic cloves, minced; 1 cup chicken broth; 3 tablespoons lemon juice, about 1 lemon; 2 tablespoons capers, drained; 2 tablespoons unsalted butter; 2 tablespoons roughly chopped fresh parsley

Description

Italian-American Chicken Piccata with thin, golden-crusted chicken in a buttery lemon, garlic, white wine, and caper sauce finished with fresh parsley. The chicken stays juicy with a bright, lemony, savory flavor.

Ingredients

Scale

2 large boneless, skinless chicken breasts

1/4 cup arrowroot flour or another flour

1/4 cup finely grated Parmesan cheese

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

1 tablespoon unsalted butter

1/2 cup dry white wine or chicken broth

4 garlic cloves, minced

1 cup chicken broth

3 tablespoons lemon juice, about 1 lemon

2 tablespoons capers, drained

2 tablespoons unsalted butter

2 tablespoons roughly chopped fresh parsley

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Instructions

1. Slice each chicken breast horizontally to create thin pieces.

2. Combine the flour, Parmesan, salt, and pepper in a shallow dish, then coat both sides of the chicken.

3. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

4. Sear the chicken for 3 to 4 minutes per side until golden and cooked through, then transfer it to a plate.

5. Add the wine and garlic to the skillet and simmer for 3 to 4 minutes, reducing the liquid by roughly half.

6. Stir in the chicken broth, lemon juice, capers, and remaining 2 tablespoons butter, then bring the sauce back to a simmer.

7. Return the chicken to the skillet, spoon sauce over it, and simmer for 1 to 2 minutes until heated through.

8. Finish with fresh parsley and serve.

Notes

Arrowroot flour provides a gluten-free coating, but another preferred flour can be used.

Chicken broth can replace the dry white wine.

Instead of halving 2 large chicken breasts horizontally, use 4 smaller breasts and pound them thin with a kitchen mallet.

Refrigerate leftovers with the sauce in an airtight container for 3 to 4 days.

Freeze in a freezer-safe container for up to 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Chicken Recipes
Method: Skillet
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 1 g
Sodium: 889 mg
Fat: 19 g
Saturated Fat: 8 g
Unsaturated Fat: 9 g
Trans Fat: 0.4 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 16 g
Cholesterol: 64 mg