Chicken Piccata


This is hands down one of my favorite things to make (and eat) and I believe a favorite of my best friend and my boyfriend. Chicken piccata is such a classic dish so it’s lovely to serve for your company but super easy for a night in with your favorite human. Here’s all you need!

4 boneless chicken breasts

3 tablespoons olive oil

1/2 cup all purpose flour

1/2 cup low sodium chicken broth or stock

2-3 tablespoons lemon juice

1/4 cup dry white wine

2-3 tablespoons of capers

2 tablespoons chopped Italian parsley

3 tablespoons butter

2 large shallots chopped

salt and pepper to taste

1 tablespoon Italian seasoning

Place two chicken breasts in a Ziplock bag or plastic wrap and seal the edges. Using a kitchen mallet, pound the chicken until the breasts are flattened (about 1/4 inch thick). Repeat with the other two breasts. Season both sides of chicken with salt and pepper.

Place the flour and the Italian seasoning in a bowl and mix together. Dredge each breast into the flour mixture making sure that the chicken is well coated.

Heat two tablespoons of olive oil in a skillet and when it has reached a medium high temp, place chicken in oil and cook until it’s browned on both sides. (This will take about 3 minutes per side).

Remove chicken to a platter and keep warm.

Add garlic and remaining oil to the pan stirring often and reducing heat as to not burn the garlic. Cook for two minutes. Add wine, capers and shallots and cook swirling the pan and scraping the brown bits from the skillet. Add 1/2 cup chicken broth followed by the butter. Vigorously swirl the pan while your butter is melting……this will help form an emulsion with the broth. Cook for one-two minutes.

Return chicken to the skillet and simmer until chicken is cooked throughly and sauce has thickened. Remove from heat and stir in lemon juice, season with salt and pepper. Transfer to a plate and top with parsley and lemon wedges. Serve over your favorite pasta.

Barri Thompson