Chicken Piccata

Brace yourself folks.  This chicken is ah-mazing. Lick your plate and plead for more amazing. Allow me to elaborate. First a chicken breast is breaded and pan fried until golden. Then that perfectly cooked, perfectly golden chicken breast is topped with a lemony-buttery-cappery (I may have made up words just now but that is how good this chicken is) sauce.  It has capers. It has lemon juice.  It has wine. And the best part: butter. Glorious, wonderful, melted butter. It just might be my new favorite way to prepare the sometimes rather boring chicken breast.

I was first introduced to chicken piccata at the restaurant that I use to work at but at that time I was not particularly interested in capers. The idea of eating a bud of a flower was a little too adventurous for my 16 year old palate. In the recent years however I have become rather fond of the salty wonderfulness that is capers. I especially enjoy them when they are paired with lemon, butter and wine. It is a palate pleasing flavor that is down right irresistible.

The Recipe

  • Serves 2
  • Prep time:
  • Cook time:

Ingredients:

  • 2 boneless skinless chicken breasts, trimmed
  • fresh cracked black pepper and kosher salt
  • 1/4 cup all purpose flour
  • 1/4 cup panko bread crumbs
  • 2 tablespoons olive oil
  • 3 tablespoons butter, divided
  • juice of 1/2 lemon
  • 1/4 cup white wine
  • 1/4 cup chicken broth
  • 3 tablespoons nonpareil capers, rinsed
  • 2 tablespoons chopped fresh parsley

Instructions:

  1. Place chicken breasts into a resealable plastic bag. Pound with a meat mallet (a rolling pin would work as well) until flattened to 1/4 inch thick. Remove from bag and sprinkle both sides with salt and pepper. Note: You want them a uniform thickness so they cook evenly.
  2. Mix together flour and panko bread crumbs on a plate. Dredge chicken breasts in mixture. Allow to set for 10 minutes.
  3. In a large pan heat olive oil and 1 tablespoon of butter over medium heat. Once butter melts cook chicken until browned, 3-4 minutes per side. Remove, transfer to a plate and cover to keep warm. Reserve pan drippings.
  4. To the same pan that you cooked the chicken in combine lemon juice, white wine, chicken broth and capers with the pan drippings. Cook over medium heat until reduced by 1/3 about 5 minutes. Remove from heat and add in remaining 2 tablespoons of butter. Swirl sauce in pan until butter melts.
  5. Uncover chicken, transfer to serving platter. Pour sauce over the top. Sprinkle with parsley. Serve.

If you are looking for another way to enjoy capers check out Baked Salmon with Lemon Caper Butter. Enjoy!

  • http://comfycook.wordpress,com Chaya

    This is my kind of chicken. It has all of the elements to make it a success.

  • http://www.cravingchronicles.com Theresa

    I love chicken picatta, and this is pretty much exactly how I make it! The wine is essential :)

  • http://www.lifesambrosia.com Deseree

    Thanks Chaya!
    Theresa- I agree! Some may argue that wine is essential to just about anything ;-)

  • http://mrsergulcooksmrsergulbakes.blogspot.com/ Mrs Ergül

    The thing that got me clicking on this photo when I saw it on Foodgawker is the capers! I love them!

  • http://www.wittybanter.net Sandy

    I just want to say I’ve made this a couple of times and I just about cried each time – one of the best meals, ever! Even the leftovers are good the next day (purposely make heaps so I can eat it over and over…). I serve mine with Donna Hay’s garlic couscous.

  • http://www.lifesambrosia.com Deseree

    Sandy- Thank you for leaving such a nice comment about this dish. It is one of my favorites too so I am happy to hear that someone likes it just as much as me. :)

  • Kathy

    I’ve made Chicken Piccata for years, but your photo looked great, so I tried the recipe. WOW! Your recipe is my new favorite Chicken Piccata. It’s a huge hit at our house.

  • http://www.lifesambrosia.com Deseree

    Thank you Kathy! :)

  • http://www.debrazafarullah.com Debra

    What would you recommend in place of the white wine. I don’t drink any alcohol whatsoever, would there be a substitute or should I just make another recipe?

  • http://www.lifesambrosia.com Deseree

    Hi Debra- While it will have a slightly different flavor, you can simply omit the wine and use 1/2 cup of chicken broth. Hope this helps!

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  • Kerime

    Ohh… It is delicious, and super easy to make. I like to sourness and softness of the chicken with lemon and capers. As your mention I served it with pasta. it was a hit!!!
    Thanks.

  • Sandy Sizemore

    I have been searching for years for a Chicken Piccata recipe that comes close to the dish served at the Cheesecake Factory. THIS IS IT! BUT BETTER! I’ve made it several times and everyone LOVES it…I’m making it tomorrow for Easter! Thank you so much!

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  • Amanda

    My friends husband is a chef at a four star restaurant in ct. He taught me how to make this dish 6months ago, but I have since forgot. This is the closest I could find to his recipe. He looked it over and said to just at garlic before cooking the chicken and a jar or artichoke hearts when creating the sauce. Sooo good!!

A little bit about me...

My name is Des. I’m a Mom to Kellan. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

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