Here’s what’s cooking in our kitchen lately- chicken piccata. It is packed with flavors from a stab of garlic to delicate shallots and tangy lemon with crisp white wine in the sauce. Serve it over rice, pasta or a side of mashed potatoes. This is winter comfort food at its finest. It also makes great leftovers for the week ahead.
Heads up: The sauce is the most time-consuming part of making this dinner because you’re adding 1 or 2 ingredients at a time to slowly build the flavors, but the effort is well worth it.
- 4 (6 oz) skinless, boneless chicken breast halves
- 1/2 tsp kosher salt
- 1/4 tsp ground pepper
- 3/4 cup unsalted chicken stock, divided
- 1/2 cup all-purpose flour, divided
- 2 Tbs butter, divided
- 2 Tbs olive oil, divided
- 1/4 cup finely chopped shallots
- Lemon slices (optional)
- 4 garlic cloves finely chopped
- 1/2 cup dry white wine (I love a citrusy Sauvignon Blanc)
- 2 Tb fresh lemon juice
- 1 1/2 Tb drained capers (optional, I’m not a fan)
- 3 Tb fresh, Italian parsley leaves chopped
- Place each chicken breast between 2 sheets of heavy plastic wrap; pound to a 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt and pepper.
- Combine 1/4 cup chicken stock and 1 teaspoon flour in a small bowl.
- Dredge chicken in remaining flour and shake off excess.
- Heat 1 Tb butter and 1 Tb olive oil in a large skillet over medium heat. Add 2 chicken breasts to the pan cooking each side for 4 minutes or until done. Remove chicken from pan and keep warm on a rimmed baking sheet in the oven set at 250 degrees. Cook the other 2 chicken breasts for 4 minutes on each side. Remove from pan and place on sheet with other chicken.
- Add remaining 1 Tb olive oil to pan. Add shallots and lemon slices if using. Saute for 3 minutes. Add garlic; saute 1 minute. Add wine; cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Add remaining 1/2 cup stock; bring to a boil. Cook 5 minutes or until liquid is reduced by half.
- Stir in reserved stock and flour mixture from bowl; cook 1 minute. Remove pan from heat; stir in remaining 1 Tb butter, juice and capers. Place all chicken back in skillet and top with parsley. Enjoy!