When you want Italian food, you don’t want just any Italian food. You want the best Italian food. Look no further: The Best Chicken Piccata earns its name and then some! Delicately golden-brown, savory chicken, coated in a rich lemon-butter sauce with all the sparkling brightness of white wine! How could you ask for more… except for maybe a side of some pasta or rice to make sure you don’t miss even a little of what the Best Chicken Piccata has to offer?!
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 chicken breast halves, boneless and skinless, trimmed and cut in half crosswise
- 1/2 cup butter
- 3/4 cup dry white wine
- 1 lemon, juiced, plus more, to taste, sliced, for garnish
- 1 teaspoon capers
- 2 teaspoons fresh parsley, optional, chopped, for garnish
- rice, optional, to taste, cooked and warm, for serving
Directions
Step 1 –Combine the flour, the salt, and the black pepper in a medium bowl.
Step 2 –Coat the chicken breasts with the flour mixture evenly, shaking off any excess.
Step 3 –Melt the butter in a medium skillet over medium heat, taking care not to brown it.
Step 4 –Add the chicken breasts and sear on both sides until the juices run clear and the chicken breasts are cooked through at 165 degrees F internally, about 5 minutes per side.
Step 5 –Transfer the chicken from the skillet and keep it warm.
Step 6 –Pour the wine into the same skillet and scrape up any browned bits from the bottom of the skillet.
Step 7 –Stir in the juice of 1 lemon and reduce the heat to low.
Step 8 –Cook the sauce, stirring often, until slightly thickened, about 10 minutes.
Step 9 –Add the capers and the chicken to the sauce and toss to coat.
Step 10 –Place the chicken on a serving dish and spoon the sauce over top.
Step 11 –Garnish with the extra lemon slices and the parsley.
Step 12 –Serve with the warm rice.
