{Best Ever} Chicken Piccata

chicken piccata

One of my goals is to try at least one new recipe each week. And not just to stave off meal-time boredom. I figure it also justifies the growing list of food magazines I subscribe to! Sometimes these experiments fall flat, but sometimes they’re a hit on the first try. Like last night’s Chicken Piccata…

A perfect combination of lemon, wine and capers gives the sauce a bold, but not overpowering flavor. It’s easy enough for a weeknight meal, and perfect for a casual dinner party.

This recipe is from Cooking Light {though theirs was for turkey}, and came together very quickly.

You can get yours on the table even faster if you follow the instructions {oops} and slice the chicken into cutlets. Mine took slightly longer to cook since I accidentally skipped that step, but next time, I’ll definitely flatten that bird!

Since we had just returned from a workout before I fired up the stove, I cut back a bit on the butter the recipe called for, out of guilt!

You don’t need much in the way of side-dishes, because this chicken is definitely the star of the show. A simple green vegetable, and a grain like quinoa would be perfect. And perhaps a nice glass of Pinot Grigio?

Chicken Piccata
  • 2 boneless skinless chicken breasts
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 Tbs olive oil, divided
  • 1 Tbs unsalted butter, divided
  • ¼ cup chopped shallots
  • 1 Tbs sliced garlic
  • ¾ cup dry white wine
  • ½ cup low sodium chicken stock
  • 1 tsp flour
  • 2 Tbs fresh lemon juice
  • 1½ Tbs capers, drained
  • 2 Tbs chopped fresh flat-leaf parsley
  1. Slice each chicken breast into two cutlets by cutting through the center of the breast with a sharp knife.
  2. Sprinkle chicken evenly with salt and pepper. Heat a large skillet over medium-high heat. Add 1½ tsp oil to pan; swirl to coat. Add cutlets to pan and cook 2 minutes on each side or until done. Remove cutlets from pan; keep warm.
  3. Add half of the butter to pan. Add shallots and garlic; saute 1 minute. Increase heat to high. Add wine; bring to a boil, and cook 2 minutes, scraping pan to loosen browned bits. Combine chicken stock and flour, stirring with a whisk. Add stock mixture to pan, and bring to a boil. Cook 5 minutes or until liquid is reduced by half. Remove from heat, stir in remaining butter, juice and capers. Pour sauce over cutlets; sprinkle with parsley.

Including prep and cooking, this was on the table in about 20 minutes.

An added bonus: Husband said it’s the best he’s ever had.



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