Working in batches if needed to avoid overcrowding, pan-fry the chicken cutlets, without moving them, until deeply browned underneath, about 2 minutes. Knock off excess flour and transfer to a plate. Working one at a time, place cutlets in bowl and toss to coat in flour. Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less). Serve alongside a classic Caesar salad with big shavings of Parmesan cheese and Garlic Confit Toast to sop up any extra chicken piccata sauce. Garnish with fresh parsley and a squeeze of lemon juice. Scrape up the brown bits from the bottom of the pan, then swirl in the capers and a few tablespoons of butter to create an emulsion, i.e., turn it into a rich, glossy sauce that’s as good spooned over a pile of mashed potatoes as it is soaked into the crusty chicken cutlets. Use a dry Italian white wine, such as Pinot Grigio or Vermentino, and have it ready to pour into the pan the minute the garlic turns golden so that nothing burns. The real key to the best chicken piccata, though, is nailing the buttery, lemony caper sauce. If you don’t have a meat mallet, you can use a small frying pan or rolling pin to gently flatten the butterflied pieces of chicken. With just a few simple steps, it’s easy to make for a weeknight dinner, but you’ll just as easily impress guests if you choose to serve it at a dinner party. For those in the latter camp, this chicken piccata recipe is here to convert you. Add the chicken breasts back to the skillet and top with lemon slices, more capers, and fresh parsley.Skinless, boneless chicken breasts: You either love ’em or you hate ’em. Add in white wine or chicken stock and reduce by half, about 5 minutes. To the skillet add the garlic and remaining butter.Remove from skillet and rest on a plate nearby. Add the chicken breasts to the skillet and cook each side about 4 minutes.
Heat oil and 2 Tablespoons butter in a skillet over medium heat.Dredge the chicken breasts into a bowl or plate of flour with a pair of tongs, shaking off excess flour after dredging. Sprinkle both sides of each chicken breast with salt and pepper.You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
#CHICKEN PICCATA WITHOUT CAPERS HOW TO#
These step by step photos and instructions are here to help you visualize how to make this recipe. Don’t forget the butter and garlic! How to Make Chicken Piccata Use fresh lemon juice for this recipe, squeezed right from the citrus itself. If you are using wine, we recommend chardonnay.ĪDDITIONS – Chicken piccata is not complete without tangy, salty capers and zesty lemon juice. WINE – If you’d like to omit the white wine from this recipe, substitute it with chicken broth. You can substitute with veal if preferred. I opt for boneless and skinless at about 8 ounces each.
Ingredient Info and Substitution SuggestionsĬHICKEN – You will need 4 chicken breast filets. Get all measurements, ingredients, and instructions in the printable version at the end of this post.
It reminds me of chicken cacciatore, but with a buttery lemon sauce that you’ll fall in love with. Capers, lemon juice, chicken breasts, white wine, parsley, and butter all add their own distinct touch to this dinner classic.
#CHICKEN PICCATA WITHOUT CAPERS FULL#
It’s a refreshing dinner staple full of flavorful ingredients! Why this recipe worksĬhicken piccata is a simple recipe, but it’s full of rich-bodied flavors from its fresh ingredients. Chicken breasts are dredged in flour and pan-fried to a golden brown then doused in a bright and citrusy lemon sauce with capers in this chicken piccata recipe.
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