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Best Chicken Piccata - Simple and Delicious

Mar 8, 2018 · 1 Comment

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Best Chicken Piccata Recipe - Yummy and Simple!

Chicken all by itself is a rather bland meat and dependent on sauces, marinades, and spices like those in this Chicken Piccata Recipe to make it taste divine. Chicken Piccata can be cooked and on the dinner table in a half hour so it doesn't get better than that the time-strapped cook. Its a quick, easy, and incredibly easy entrée to prepare.  And this chicken dish is an economical chicken recipe giving you economy, ease, and efficiency.  Dads will love it, kids will love it and Mom will love the rave reviews she will get from the family after serving Chicken Piccata.

Plate of Chicken Piccata with a Lemon Caper Sauce drizzled over the chicken and served with lemon wedges

How to Prepare Chicken Piccata

To prepare Chicken Piccata you will need one boneless chicken breast for each person. Take a sharp knife and "butterfly" the breast cutting it in half horizontally. Then separate the 2 pieces to create two cutlets. They need to be thin so that they cook quickly and evenly so you don't want them thicker than ¼ to⅜ of an inch.  If I need to thin them more after butterflying them, place the breasts between two sheets of wax paper and beat them with a rolling pin to the desired thickness.  This step also guarantees them to be very tender. In a large skillet (I love using my cast iron skillet) or sauté pan, melt butter in olive oil over medium heat. Season the chicken cutlets with kosher salt and fresh ground pepper and then dredge them in a mixture of salt, pepper, garlic powder, finely grated Parmesan cheese and all-purpose flour. Cook the chicken cutlets in the pan in the butter/olive oil 3 minutes on each side. Be sure not to crowd them in the pan so the chicken breasts can cook thoroughly and evenly.

White plate holding Chicken Piccata, pasta and lemon wedges set on a white and green striped napkin. A knife and fork are to the left of the plate. this …

When done, remove the chicken breast cutlets to a sheet pan and place in preheated oven for 5-10 minutes while you prepare the sauce. You make the sauce, in the same pan, by adding chicken stock (or wine), lemon juice, and capers. Be sure to stir thoroughly to deglaze pan and mix all the tasty brown bits of goodness into the sauce. Simmer to reduce the sauce by half. Add the last two tablespoons of butter and whisk into sauce. Serve the Chicken Piccata with the sauce poured over it and fresh chopped parsley sprinkled on it. Chicken Piccata is great served over egg noodles or pasta.

Plate of delicious Chicken picatta bathed in a Lemon Caper Sauce

Other Chicken Recipes from The Wilderness Wife

Baked Mandarin Chicken Breasts

Slow Cooker Chicken Vegetable Soup

Chicken Tetrazzini Casserole

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Best Chicken Piccata - Simple and Delicious

Chicken Piccata Recipe, Lemon Chicken Recipe, Lemon Caper Sauce Recipe
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Delicious and tasty, this Chicken Piccata recipe has a wonderful lemon caper sauce that is wonderful drizzled over a bed of pasta.

  • Author: The Wilderness Wife
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 4-6 servings 1x
  • Category: Meat Entree
  • Cuisine: Italian

Ingredients

Scale
  • 4 split boneless chicken breasts
  • ½ tsp. Kosher salt
  • Freshly ground black pepper (pinch)
  • 1 cup all purpose flower
  • ¼ cup finely grated parmesan cheese
  • ¼ tsp. garlic powder
  • 4 tbs. olive oil
  • 4 tbs. butter
  • ½ cup chicken stock or dry white wine ( Sauvignon Blanc is a good choice)
  • 1 tsp. lemon zest
  • ⅓ cup freshly squeezed lemon juice
  • ¼ c. capers
  • Chopped fresh Italian parsley

Instructions

  1. Preheat oven to 375F
  2. Cut the chicken breasts into cutlets by slicing in half horizontally with a sharp knife.
  3. Place each cutlet between wax paper or plastic wrap and pound to ¼" thick.
  4. Sprinkle both sides of each cutlet with salt and pepper.
  5. Mix the flour, ½ tsp. of salt, ¼ tsp. black pepper, ¼ tsp. of garlic powder, and ¼ cup of parmesan cheese together in a shallow plate.
  6. Heat 2 tbs. olive oil and 2 tbs. butter in a large sauté pan or skillet over medium heat.
  7. Dredge each chicken cutlet in the flour mixture on both sides.
  8. Cook the chicken breast cutlets in the sauté pan for 3 minutes on each side.
  9. Place chicken on a sheet pan lined with parchment paper and bake them in the oven for 5 to 10 minutes while you prepare sauce.
  10. Add lemon juice, lemon zest, 2tbs. olive oil, chicken stock (or wine), ½ tsp. salt, ¼ tsp. black pepper, and capers. Simmer to reduce by one third.
  11. Add 2 tbsp. of butter and stir with whisk being sure to loosen brown crusty bits from the bottom of the pan for richer flavor.
  12. Serve chicken with pasta with sauce poured over chicken and pasta. Sprinkle chicken with parsley.

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Chicken Piccata on white plate with pasta and lemon caper sauce

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  1. Chas says

    May 17, 2018 at 4:42 pm

    I can't wait to give this recipe a try. Pinned! Thanks for sharing on To Grandma's House We Go!

    Reply

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