One of my favorite busy weeknight meals! Pan fried chicken topped with a delectable butter caper sauce.
Brace yourself folks. This chicken piccata 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 love putting them in bruschetta, tuna and I especially enjoy them when they are paired with lemon, butter and wine like in this chicken piccata. It is a palate pleasing flavor that is down right irresistible.
Update: When I first posted this chicken piccata recipe, it was just Ryan and I. Now that we have our two dudes, I decided to update the recipe so that it can serve 4 instead of 2. In addition to adjusting the amount of things and adding an extra tablespoon of capers (my boys eat them like they are candy), I also decided to use thin cut chicken breasts. I loved it because it made this already quick dinner, even easier to prepare!
Chicken PiccataPrint Recipe
- 4 - 5 thinly cut boneless, skinless chicken breasts
- fresh cracked black pepper and kosher salt
- 1/2 cup all purpose flour
- 1/2 cup panko bread crumbs
- 1/2 teaspoon granulated garlic
- 2 tablespoons olive oil
- 6 tablespoons butter, divided
- 2 teaspoons lemon juice
- 1/2 cup white wine
- 1/2 cup chicken broth
- 4 tablespoons nonpareil capers, rinsed
- 2 tablespoons chopped fresh parsley
Season both sides of the chicken with salt and pepper.
Mix together flour, panko bread crumbs and granulated garlic on a plate. Dredge chicken breasts in mixture. Allow to set for 10 minutes.
In a large pan heat olive oil and 1 tablespoon of butter over medium heat. Once butter melts cook chicken until browned and cooked through, about 3 minutes per side. Remove, transfer to a plate and cover to keep warm. Reserve pan drippings.
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 5 tablespoons of butter. Swirl sauce in pan until butter melts.
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!