Beth's Easy Chicken Piccata 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 both sides of the chicken cutlets with salt and pepper about 30 minutes before cooking.

On a large dinner plate, add 1/4 cup of all-purpose flour and 1 teaspoon of Italian seasoning, and whisk together with a fork.

Dredge the chicken cutlet through the flour, ensuring it's lightly coated on each side, then transfer to a plate.

In a skillet, add 1 tablespoon of olive oil and 1 tablespoon of butter, heating until melted.

Add the chicken to the skillet and cook until golden brown on both sides, but not fully cooked through.

Remove the chicken from the skillet and deglaze the pan with 1/2 cup of white wine and 2 tablespoons of lemon juice, reducing the mixture by half.

Add 1 cup of chicken broth and 2 minced garlic cloves to the skillet, reducing the sauce slightly to about 1/3.

Prepare a slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of very cold water.

Once the sauce is bubbling, whisk in the slurry and cook for about a minute to thicken the sauce.

Reduce the temperature slightly to prevent the sauce from becoming thin again.

Swirl in 1 tablespoon of butter, then add 1-2 tablespoons of capers and 2 tablespoons of freshly-chopped Italian parsley, whisking to combine.

Return the chicken to the skillet to cook through or warm up in the sauce.

Transfer the chicken to a large platter and pour the sauce over the top, garnishing with additional parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens