Chicken Piccata with Lemon-Butter Sauce

Chicken Piccata with Lemon-Butter Sauce

Creating Magic - Mastering Chicken Piccata

Today, we explore the wonderful world of chicken piccata. This classic recipe is quick and easy, and it never disappoints. Tender chicken and a delicious, lemony sauce make this Italian-American dish truly delicious. The reason? Quality chicken and fresh lemons. Let's start!
 

Recipe: Chicken Piccata with Lemon-Butter Sauce
 
Ingredients:
  • 2 boneless, skinless chicken breasts (look for organic, pasture-raised chicken for extra tenderness)
  • Kosher or sea salt and pepper to taste
  • 1 cup all-purpose flour (for dredging)
  • 4 tablespoons unsalted butter, divided (2 tablespoons, cut into ½-inch cubes and kept cold)
  • 2 tablespoons olive oil
  • ¼ cup dry white wine, such as Pinot Grigio
  • ½ cup chicken stock (preferably homemade)
  • ⅓ cup fresh lemon juice (about 2 lemons)
  • 3 tablespoons brined capers, rinsed well and drained
  • ¼ cup fresh Italian parsley (flat-leaf), chopped
 
Instructions:
 
1. Prep Chicken:
  • Butterfly each chicken breast and pound them with the flat side of a kitchen mallet to an even thickness of about 3/8 inch. You should have 4 pieces of chicken.
  • Pat the chicken breasts dry with paper towels.
  • Season both sides with salt and pepper.
  • Dredge each chicken piece in flour, shaking off any excess.


2. Cook Chicken:

  • In a large skillet, heat 2 tablespoons of butter and olive oil over medium-high heat.
  • Add the chicken breasts and cook for about 2-3 minutes per side, or until golden brown and cooked through.
  • Place the chicken on a plate and cover with aluminum foil to keep warm.


3. Deglaze with White Wine:

  • Pour the white wine into the skillet, scraping up any browned bits from the bottom.
  • Let it simmer for 2-4 minutes to allow the alcohol to evaporate.


4. Create the Sauce:

  • Add the chicken stock, stirring and scraping the pan.
  • Stir in the lemon juice and capers, letting the mixture simmer for 5 minutes.
  • Whisk in the remaining 2 tablespoons of cold butter (cubed into ½-inch pieces), one at a time, until the sauce is smooth.
  • Season with salt and pepper to taste.


5. Bringing It All Together:

  • Return the chicken to the skillet, spooning the sauce over each piece.
  • Simmer for an additional 2-3 minutes to allow the flavors to blend and the sauce to thicken.
  • Sprinkle fresh Italian parsley over the top for a burst of color and freshness.


6. Serve and Enjoy:

  • Plate the chicken piccata alongside your favorite sides – pasta, rice, or roasted vegetables all work wonderfully.
  • Drizzle extra sauce over the chicken and garnish with additional lemon slices if desired.
 
 
Remember, the secret to a delicious Chicken Piccata lies in the ingredients you choose. Purchase quality chicken, make sure your capers are top-notch, and don't compromise on the freshness of your lemons. You’ll be in for a treat with this simple, flavorful Chicken Piccata.
 
As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.


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Location: Northampton, PA, USA

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