It’s a wonderful thing to find a classic recipe that is also easy to prepare.Â Chicken Piccata is a classic dish that can be made in just twenty minutes. It looks andÂ tasteÂ complicated, but you can make the buttery lemony sauce and prepare the tender chicken in less than 20 minutes.Â This means you can cook a delicious, restaurant-quality meal at home on any given weeknight.Â What’s not love about this?
10m prep time
10m cook time
2 large boneless skinless chicken breasts
1/4 cup all-purpose flour
3 tablespoons extra-virgin olive oil, divided
3 garlic cloves, smashed
1/3 cup dry white wine
2 tablespoons capers, drained
4 tablespoons unsalted butter, chopped
Juice from 1 lemon
Kosher salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for serving (optional)
Slice chicken breasts in half lengthwise and place each piece between two pieces of plastic wrap or wax paper. Pound out to an even thickness of about 1/2-inch. Season with salt and pepper.
Add flour to a shallow dish and season with salt and pepper. Stir to combine.
Working one at a time, dredge chicken in flour, pressing flour into chicken. Gently shake off excess and set aside.
In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil. Working in batches if needed, brown cutlets on one side until deep golden brown, about 2 minutes, without disturbing them.
Flip and cook until the chicken is nearly cooked through, about 30 seconds. Remove to a plate and set aside.
Add garlic and remaining olive oil to skillet. Cook, stirring frequently, until garlic is golden brown, about 2 minutes.
Add wine and capers and cook, scraping up any brown bits from pan, until liquid is almost gone, about 3 minutes.
Add 1/2 cup of water, then the butter. Swirl pan while butter melts, about 1 minute.
Return chicken to skillet and let cook until chicken is cooked through and sauce has thickened, about 2 minutes.
Remove from heat and stir in lemon juice. Adjust seasoning as needed.
Serve and enjoy!