Chicken piccata is an easy one pan meal that makes for an excellent summer dinner. The sauce is light and lemony with just a touch of richness from the butter incorporated into the dish. I served mine with rigatoni pasta, but traditionally this dish would be served with spaghetti or angel hair. Last Sunday, I cooked this up for an easy meal while my aunt was in town, enjoy!
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Prep time: 10 minutes
Cook time: 30 minutes
Feeds: 4
Pairs well with: Sauvignon blanc, or another dry white wine
Ingredients
4 chicken breasts, butterflied & pounded thin
2 tbsp. Extra Virgin Olive Oil
1 tbsp paprika
1 tbsp Italian seasoning
1 tbsp garlic powder
salt & pepper, to taste
3 tbsp. Butter
2 cloves garlic, minced
1/2 cup dry white wine (I used Sauvignon blanc)
1 cup chicken broth
1 1/2 lemons, juiced and then thinly sliced
2 tsp honey
1/4 cup capers
2 tbsp fresh parsley, chopped
1 shallot, chopped
Pasta (optional)
Instructions for chicken piccata
- Dry season chicken well with paprika, Italian seasoning, garlic powder, salt, & pepper. Let sit in fridge for 10-30 minutes
- Heat oil & 2 tbsp butter in large pan on medium heat until butter is melted
- Fry chicken until golden brown, 2-3 minutes per side. Set each piece aside on a paper towel
- Sauté garlic & shallot in same oil & butter mixture that chicken was in until fragrant (about 2 minutes)
- add wine to pan to deglaze
- add broth, lemon juice, honey, sliced lemons, & capers in pan and simmer until liquid has reduced by half
- stir in remaining 1 tbsp butter & parsley. re-add chicken to pan and coat in sauce
- Serve over cooked pasta
If you try my chicken piccata, be sure to comment.
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