Classic Chicken Piccata with Lemon Caper Sauce

Name: Classic Chicken Piccata with Lemon Caper Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces boneless chicken breasts (pounded to 1/2 inch thickness); 1/2 cup all-purpose flour (for dredging); 1 tsp salt; 1 tsp black pepper; 2 tbsp olive oil; 1 cup chicken stock; 1/2 cup dry white wine; 1/4 cup fresh lemon juice; 1/4 cup capers (drained); 3 tbsp unsalted butter; 2 tbsp fresh parsley (chopped)

40 min 4 servings Medium

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Classic Chicken Piccata with Lemon Caper Sauce

Savour the zesty flavours of Chicken Piccata, featuring tender chicken cutlets in a tangy lemon, white wine, and caper sauce.

Prep

15 min

Cook

20 min

Total

40 min

Servings

Difficulty

Medium

Chicken Piccata is a beloved dish known for its vibrant and zesty sauce that complements the tender chicken perfectly. Originating from Italy, this dish has made its way into the hearts and homes of many around the world. The simplicity of its ingredients, combined with its bold flavours, makes it a favourite for both weeknight dinners and special occasions. The key to a great Chicken Piccata lies in the balance of the sauce. The acidity of the lemon, the richness of the butter, and the saltiness of the capers come together to create a sauce that is both refreshing and satisfying. Whether served with pasta, rice, or fresh bread, this dish is sure to impress.

Ingredients

Servings

Chicken

Sauce

Instructions

Prepare the Chicken

Season the pounded chicken breasts with salt and pepper on both sides. Dredge them lightly in flour, shaking off any excess.

Pro tip: Ensure the chicken is uniformly coated for even browning.

Cook the Chicken

In a large skillet, heat the olive oil over medium-high heat. Cook the chicken breasts for 3-4 minutes on each side until golden brown and cooked through to an internal temperature of 165°F (74°C). Remove from the skillet and set aside.

Pro tip: Use a meat thermometer to check the internal temperature.

Prepare the Sauce

In the same skillet, add the white wine and chicken stock. Bring to a simmer while scraping the browned bits from the bottom of the pan.

Pro tip: This deglazing step adds depth to the sauce.

Add Lemon and Capers

Stir in the lemon juice and capers, allowing the sauce to reduce slightly, about 2 minutes.

Pro tip: Taste and adjust seasoning if necessary.

Finish the Sauce

Add the butter, swirling the pan until it melts and the sauce is smooth and glossy.

Pro tip: This creates a velvety texture in the sauce.

Combine and Serve

Return the chicken to the skillet, spooning the sauce over the top. Cook for an additional 2 minutes to heat through. Garnish with parsley and serve immediately.

Pro tip: Serve with pasta or bread to enjoy every drop of the sauce.

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Tips & Tricks

<ul><li>Pound chicken evenly to ensure quick and uniform cooking.</li><li>Use fresh lemon juice for the brightest flavour.</li><li>Deglaze the pan thoroughly to capture all the flavours.</li><li>Adjust the capers to taste for a milder or stronger flavour.</li></ul>

Serving Suggestions

To serve Chicken Piccata, consider pairing it with a light pasta such as angel hair or a side of steamed vegetables to soak up the delicious sauce. A crisp white wine like Sauvignon Blanc complements the lemony notes beautifully. This dish can be made ahead by preparing the sauce and chicken separately, then combining them when ready to serve. Store leftovers in an airtight container for up to three days in the refrigerator. Reheat gently to maintain the chicken's tenderness.