Refined Chicken Piccata Recipe A Memorable Family Feast

The Chicken Piccata from The Cozy Cook stands as a testament to how simple ingredients can create an extraordinary dish, featuring tender chicken in a buttery lemon sauce for a quick gourmet meal.

Chicken Piccata Recipe

Perfect alongside your favourite pasta, Chicken Piccata promises an effortlessly gourmet meal at home. It skillfully combines tender chicken with the refreshing zest of lemon and a sumptuous white wine reduction sauce, teasing out a burst of flavours that’s both invigorating and satisfying. As the chicken soaks up the rich, buttery sauce with hints of garlic and capers, every bite offers a balance of elegance and comfort.

Ingredients

  • Chicken
  • 2 large boneless skinless chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup flour
  • ¼ cup Parmesan cheese, finely grated
  • 1 teaspoon garlic powder
  • 3 Tablespoons olive oil
  • 1 Tablespoon salted butter

Sauce

  • ½ cup dry white wine, like chardonnay or pinot grigio
  • 4 cloves garlic, thinly sliced
  • 2 Tablespoons capers, drained
  • 1 cup chicken broth
  • 2 Tablespoons lemon juice
  • 2 Tablespoons cold salted butter
  • 1/4 cup fresh parsley, roughly chopped

Instructions

  • Cut, Pound, Dredge, and Sear the Chicken:
  • Note: This is the most time-consuming part, after this section, this meal is a breeze.
  • Combine the flour, Parmesan cheese, garlic powder, salt, and pepper on a large plate. Set aside.
  • Cut each chicken breast into 3 thinner slices. Place in between saran wrap and use a meat tenderizer to pound it very thin, about ¼ inch thick. It will plump more once it’s cooked so pounding thin is key.
  • Pat the chicken dry and dredge each side in the flour mixture. Tap off excess.
  • Heat 3 Tbsp. olive oil and 1 Tbsp. butter in a large skillet over medium-high heat. Sear the chicken in batches for 3-4 minutes per side, until a golden crust has developed. Add a splash of olive oil and/or reduce heat as needed during cooking. Set the chicken aside on a plate and turn off the heat when finished.

Prepare the Sauce:

  • Carefully wipe the pan, but leave a few brown bits for added flavor.
  • Add the wine and garlic. Set heat to medium. Bubble gently for 4-5 minutes, until just a small amount of liquid remains. Use a silicone spatula to “clean” any remaining brown flecks on the pan while the wine reduces. This will add flavor.
  • Add the capers, chicken broth, 2 Tbsp. lemon juice and stir to combine.
  • Add the Chicken back and Finish the Meal:
  • Add the chicken along with any juices from the plate.
  • Spoon the sauce over the chicken and cover partially, cook for 3-5 minutes. The sauce will thicken slightly and become more flavorful.
  • Reduce heat to low. Add 2 Tablespoons cold butter and let it melt into the sauce. Tilt the pan to distribute the sauce throughout and spoon it over the chicken again. Remove from heat.
  • Garnish with parsley and serve. My Garlic Parmesan Pasta or Creamy Lemon Pasta is great with this meal.

Serving Suggestions

  • Creamy Herb Pasta
  • One Pot of Garlic Parmesan Pasta
  • Creamy Lemon Pasta
  • Buttered Noodles
  • Mashed Potatoes
  • Cheesy Scalloped Potatoes
  • Garlic Bread with Cheese
  • Buttermilk Biscuits
  • Roasted Carrots
  • Green Beans
  • Broccoli

Tips and Tricks

  • Slice the chicken into thinner pieces before pounding to reduce pounding time. A quick flash freezing for 5 minutes facilitates easier slicing.
  • Ensure pounding the chicken to an even 1/4 inch thickness for even cooking and tender chicken.
  • Dredge the chicken in a seasoned flour/Parmesan mixture for added flavour and tap off excess to avoid clumping during cooking.

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