Elegante Chicken Piccata
Elevate your weeknight dinner game with Elegante Chicken Piccata, a refined take on the classic Italian-American dish that's bursting with vibrant flavors. Tender, golden-brown chicken breasts are pan-seared and smothered in a luscious lemon-butter sauce enriched with dry white wine, briny capers, and fresh parsley. This recipe strikes the perfect balance between zesty and savory, with just the right amount of richness from a silky sauce made in the same skillet. Ready in just 35 minutes from start to finish, this easy yet elegant dish is ideal for busy nights or when entertaining guests. Serve it over a bed of delicate angel hair pasta or alongside steamed vegetables, and garnish with bright lemon slices for a restaurant-quality presentation that will captivate every palate. Perfectly seasoned and effortlessly luxurious, Elegante Chicken Piccata is your go-to recipe for an impressive yet simple meal.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 clove Garlic (minced)
- 0.75 cups Chicken stock
- 0.25 cups Dry white wine
- 3 tablespoons Lemon juice (freshly squeezed)
- 2 tablespoons Capers (drained)
- 2 tablespoons Parsley (fresh, chopped)
- 4 slices Lemon slices (for garnish)
Instructions
Place each chicken breast between two sheets of plastic wrap or parchment paper and pound to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
Season the chicken breasts on both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the flour on a large plate or shallow bowl and dredge each chicken breast in the flour, shaking off the excess.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat until the butter is melted and sizzling.
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side, or until golden brown and fully cooked (internal temperature of 165°F). Remove the chicken from the skillet and set aside on a plate, keeping them warm.
Add the minced garlic to the skillet and sauté for 30 seconds, stirring frequently, until fragrant.
Pour in the chicken stock and white wine, scraping up any browned bits from the bottom of the skillet. Simmer for 3-4 minutes to reduce slightly.
Stir in the lemon juice and capers, and simmer for another 2 minutes.
Reduce the heat to low and whisk in the remaining tablespoon of butter to create a silky sauce.
Return the chicken breasts to the skillet, spooning the sauce over them to coat. Let them warm through for 2 minutes.
Sprinkle the chopped parsley over the chicken and sauce.
Serve the chicken piccata with the sauce spooned over the top, garnished with lemon slices. Suggested accompaniments include angel hair pasta or steamed vegetables.
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 615 mg | 27% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 0.9 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 290 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
