I pay attention when my husband says, “chicken piccata just made it into the top 10” while eating dinner.
Oh yeah, this lemony garlic sauce with a few briny capers cradles a tender chicken breast with savory perfection.
It’s not a new recipe, but rather than making do with what I had on-hand to pull it together, we made a trip to the store for fresh ingredients.
I had to agree—it was the best Chicken Piccata I had ever made.
Fresh Lemon and Garlic Make a Difference
No jars of prepared garlic or bottled lemon juice this time; fresh lemon, garlic, capers, and tender chicken create a memorable, classic Italian dish.
Everyone knows fresh is best, but when it bumps an ole stand-by into the top 10, there is no better confirmation.
This same recipe is perfect for veal too—check out this post on Instagram where we use zucchini noodles instead of pasta.
More Chicken Recipes You’ll Love
- Grilled Herb-Buttermilk Chicken with Tomato-Basil Butter
- Stone Ground Mustard-Braised Chicken: 5 Tips for Fail-Proof Sauces
- Basic Chicken Curry: Unlocking the Mystery
- Chicken Cacciatore Creole-Style
Chicken Piccata
Ingredients
- 4 chicken breast cutlets , or 2 boneless-skinless chicken breasts halved lengthwise
- 4 tablespoons extra virgin olive oil , divided
- 1/4 cup flour
- 1/2 cup finely chopped sweet onion
- 1/3 cup dry white wine
- 2 cloves garlic , minced
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon capers , drained
- 2 tablespoons butter
- 1 tablespoon minced fresh parsley
- 1/4 cup Parmesan cheese
- sea salt & pepper
- 16 ounces Angel hair pasta , cooked and drained
Instructions
- Cook angel hair pasta according to package directions (usually 2 minutes in salted boiling water).
- Season cutlets with salt and pepper then dust with enough flour to leave a fine coating. Add 2 tablespoons of olive oil to a skillet over med heat. Cook cutlets 2 minutes on each side until lightly browned. Transfer cutlets to a plate and reduce heat to medium-low.
- Add 2 tablespoons of olive oil to the skillet with the onion, season with salt and pepper, and cook until onion translucent and begins to brown at the edges, about 5 minutes.
- Add wine and garlic to the pan and stir while simmering, until garlic is fragrant, about 2 minutes.
- Add broth, lemon juice, and capers and bring to a steady simmer. Return cutlets to pan for 1-2 minutes. Add the butter and once the butter melts, serve immediately.
- Serve cutlets with sauce over pasta, garnished with fresh parsley and grated Parmesan.
Dori says
Love the lemon sauce!