Chicken Piccata is an easy family favorite recipe by adding an authentic piccata garlic twist!
Golden, crisp chicken breast is gently combed with flour and parmesan cheese. For dinner this friendly chicken piccata can’t be better!
how to make chicken piccata
- 2 large boneless and skinless chicken breasts halved horizontally to make 4
- 2 tablespoons flour (all purpose or plain)
- 2 tablespoons fresh Parmesan cheese finely grated
- 1 teaspoon salt
- 1/4 teaspoon black cracked pepper
- 4 tablespoons unsalted butter divided
- 2 tablespoons olive oil divided
- 4 large cloves garlic minced
- 1/4 cup dry white wine (can be omitted)
- 3/4 cup chicken stock
- 2 tablespoons fresh lemon juice
- 1/4 cup brined capers rinsed
- 1/4 cup fresh parsley chopped
- Parmesan Cheese to serve
- In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
- In a large pan or skillet heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. When hot, fry 2 pieces of chicken first until golden on each side and cooked through (about 3-4 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate.
- Melt 1 tablespoon of butter and another tablespoon of olive oil. When hot, fry the remaining chicken until browned on both sides. Transfer to plate.
- In the same pan, melt one more tablespoon of butter. Fry the garlic for 30 seconds until fragrant. Add the wine and bring to a boil, scraping up any brown bits from the bottom of the pan for extra flavour. Cook until wine almost evaporates, stirring occasionally.
- Pour in the stock, lemon juice and capers and allow to boil until reduced slightly (about 6 minutes). Adjust salt and pepper if needed.
- Add remaining butter to the pan, allow to melt, then add chicken back into the pan along with all of the juices from the plate and simmer for 5 minutes to heat through.
- Garnish with parsley and serve immediately with parmesan cheese, if desired.