Chicken Piccata

A classic, crowd-pleasing entrée for any gathering. 

Chicken Piccata
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  1. 4 boneless skinless chicken breasts
  2. 1 cup plus 1 tablespoon all-purpose flour, divided
  3. 1 1/4 teaspoons salt, divided
  4. 3/4 teaspoon ground black pepper, divided
  5. 8 tablespoons butter, divided
  6. 4 tablespoons olive oil, divided
  7. 3 tablespoons capers
  8. 1 tablespoon minced garlic
  9. 1/2 cup chicken broth
  10. 1/4 cup dry white wine
  11. 1/4 cup fresh lemon juice
  12. Garnish: lemon slices, fresh parsley
  1. Preheat oven to 200°. Line a baking sheet with parchment paper; set aside.
  2. Cut each chicken breast in half crosswise. Place chicken pieces between plastic wrap, and pound with a meat mallet to 1/8-inch thickness.
  3. In a shallow dish, combine 1 cup flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Dredge chicken in flour mixture, shaking off excess.
  4. In a large nonstick skillet, heat 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat. Add half of chicken; cook until golden brown, 1 1/2 to 2 minutes per side; repeat process with 2 tablespoons butter, 2 tablespoons olive oil, and remaining half of chicken, wiping out skillet between batches. Place chicken on prepared pan, and place in oven to keep warm.
  5. Return skillet to stove top over medium heat. Add remaining 4 tablespoons butter; heat until melted. Add remaining 1 tablespoon flour; cook, stirring constantly, for 2 minutes. Add capers and garlic, and cook for 1 minute. Add chicken broth, wine, and lemon juice, remaining 1/4 teaspoon salt, and pepper. Cook, stirring frequently, until slightly thickened, 4 minutes. Add chicken to pan, turning gently to coat chicken. Garnish with lemon slices and parsley, if desired.
Southern Lady Magazine