When I think of Chicken Piccata, it’s easy to think “Old School Italian,” and images of long simmering red sauces and dark rooms with white tablecloths come to mind. Although it’s a classic, there’s nothing “Old School” about this simple, bright, vibrant dish!
The fact that it takes minutes to make and packs a huge punch of flavor makes Chicken Piccata perfect for a hot summer day – as a matter of fact the blend of wine and lemony flavor will bring brightness to any day, any time of the year.
Chicken Piccata cooks so fast, you’ll want to start your sides ahead – I served mine with “Cauliflower Rice” and a Bell Pepper Zucchini Medley – although classically, pasta or potatoes is often served, instead.
Chicken Piccata, serves 4
- 4 skinless and boneless chicken breasts, butterflied and then cut in half
- Salt and freshly ground black pepper
- 1/2 cup flour, for dredging
- 4 tablespoons unsalted butter (divided)
- 4 tablespoons extra-virgin olive oil (divided)
- 1/2 cup white wine
- Juice of one lemon
- 1/4 cup brined capers, rinsed
- 1 tablespoon butter (additional)
- Parsley, optional
Season chicken with salt and pepper. Lightly coat chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 2 tablespoons olive oil. When butter and oil start to sizzle, add chicken (work quickly, and don’t burn your butter. You may need to work in batches and may need a bit more olive oil and butter) and cook for 3 minutes.
When chicken is lightly browned and done around the edge, flip and cook other side for 2 to 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Add wine to the pan and reduce to a few tablespoons. Squeeze in the lemon and add the capers. Turn off the heat and add the remaining tablespoon of butter, stirring into the sauce. Return the chicken to the pan and coat with the sauce.
Serve the chicken with a bit of the sauce drizzled over. Garnish with parsley, if desired.
(I’ll have to update you on the cost, nutrition and sides – it’s been a crazy week!)