Best Ever Chicken Piccata (Easy One Pan Recipe)
Make this classic Italian dish with lemons, capers and white wine all in one pan!
Ingredients
- 2 lbs. boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 cup all-purpose flour
- 1/3 cup dry white wine
- 4 Tbsp. unsalted butter
- 4 Tbsp. extra virgin olive oil
- 3 Tbsp. shallots minced
- 2 Tbsp. lemon juice
- 2 Tbsp. capers
- 2 cloves garlic minced
- 1/2 tsp. salt
- 1/8 tsp. black pepper
Instructions
- Pound the chicken thin using a kitchen mallet. Alternatively, slice the chicken crosswise using a sharp knife so that each cutlet becomes 2 thinner cutlets.
- Place flour, salt and pepper in a shallow bowl. Whisk to combine.
- In a large nonstick skillet over medium heat, melt 2 Tbsp. of butter with 3 Tbsp. of olive oil.
- Dredge the chicken cutlets in the flour mixture on both sides. Cook in the skillet until golden brown. Remove onto a separate plate.
- Wipe any brown bits off the bottom of the pan and add the remaining 1 Tbsp. of olive oil. Put the shallots and garlic into the pan and saute until softened and sizzling.
- Pour the wine into the pan and simmer until the wine is reduced by half.
- Stir lemon juice, chicken broth and capers into the pan. Bring to a boil. Cook over medium-high heat until the mixture reduces and begins to thicken, about 3-4 minutes.
- Lower the heat. Swirl in the remaining 2 Tbsp. butter. Add the chicken back into the pan and simmer 2-3 more minutes. Garnish with extra lemon slices and fresh parsley. Serve warm.
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