Chicken Piccata
By Chef Nathan Guggenheimer
This recipe delivers the elegance of a restaurant quality meal to your table at home...
10 min prep time
35 min cook time
Serves 2
Why we like it
Chicken Piccata is an American-Italian dish that elicits the elegance many think can only be enjoyed at a restaurant.
By following the steps below, you’ll impress anyone at your own table with an incredibly balanced, fork-tender, delicious meal.
Whether you're preparing a weeknight dinner or celebrating a special occasion, complement your Chicken Piccata with fresh linguine, zucchini noodles, or alongside mashed potatoes.
We also recommend a glass of crisp, citrusy Sauvignon Blanc or a light, refreshing Pinot Grigio.
Ingredients
Preparation Notes
To prepare delicious Chicken Piccata, begin with butterflied chicken breasts.
Lay the breast flat on a cutting board, and with a sharp knife, make a horizontal cut along the thicker side, being careful not to cut all the way through.
Open up the breast like a book, then, using a mallet or rolling pin, gently pound it to an even ½-inch thickness.
Butterflying ensures a mouthwatering, tender, and evenly cooked chicken breast!
Making the recipe
Step 1
Build
- Set up your dredging station with a medium-sized bowl, and two large plates.
- Crack, then beat the eggs into the bowl.
- On one of the plates, combine the flour, parmesan cheese, salt, and pepper.
- Lightly season the chicken breast with salt and pepper on both sides.
- Dip the chicken into the beaten egg, letting any excess egg drip off back into the bowl.
- Dredge the chicken onto the plate with flour/parmesan mixture and coat both sides evenly, pressing the flour onto the chicken in order to adhere.
- Transfer the coated chicken to another clean plate.
Step 2
Brown
- Heat the canola oil in a large skillet over medium-high heat.
- Working in batches, when the oil begins to shimmer, lay one butterflied chicken breast at a time into the pan away from your body, and cook until golden brown, about 4 minutes each side.
- Remove the chicken from the skillet, and allow to rest on a paper-towel lined plate.
Step 3
Build The Sauce
- Remove about half of the oil from the skillet, then stir in the minced garlic, onion, chili, fresh oregano. Continue to sauté until fragrant, about a minute.
- Add the capers, melted butter, white wine, roasted garlic, chicken stock and simmer for 5-6 minutes, allowing it to reduce slightly.
- Use a spatula or wooden spoon to scrape up any browned bits from the bottom of the pan.
- Stir in the cold knobs of butter (aka Monté au Beurre), to create a rich, silky sauce.
- Reserve ¾ of the sauce from the pan.
Step 4
Serve
- To serve, transfer the chicken to a clean plate along with your preferred side, then top with some generous spoonfuls of the sauce and garnish with freshly grated parmesan, lemon zest, and, for an extra touch, a drizzle of herb oil.
