How to Make Delicious Chicken Piccata Easy Recipe😍

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often more affordable and juicier.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be cheaper in bulk.

Season one side of the chicken tenders with salt and pepper.

If using chicken breasts, pound them to ensure even thickness; chicken tenders are preferred for even cooking.

In a dish, add 1/2 cup of flour and season with salt and pepper, mixing well.

Heat a saute pan over medium-high heat and add a couple tablespoons of olive oil.

Coat the chicken in the seasoned flour, shaking off excess, and place in the saute pan without overcrowding.

Cook the chicken until golden brown on one side, then flip and cook until the other side is golden brown, about a few minutes each side.

Remove the chicken from the pan and place it on an absorbent towel to drain excess oil; it will continue to cook while resting.

Chop 4 cloves of garlic while the chicken is resting.

In the same pan, add the chopped garlic and some butter, ensuring the butter doesn't brown by cutting it into small pieces.

Once the garlic is infused, add 1/3 cup of dry white wine to the pan, being cautious if cooking over an open flame.

Juice half of a large lemon into the pan, aiming for about 2 tablespoons of juice, and season with salt and pepper.

If desired, add an extra tablespoon of flour to thicken the sauce, then gradually add pasta water to achieve the desired sauce consistency.

Return the chicken to the pan and cook until it reaches an internal temperature of 165°F, covering to prevent drying out.

Chop fresh parsley and prepare lemon wedges for garnish while the chicken finishes cooking.

Add capers to the pan after most of the cooking is done to avoid bitterness, and mix everything together.

Plate the chicken and sauce over cooked pasta, garnishing with parsley and lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens