# Perfect Chicken Piccata · Allrecipes

Perfect Chicken Piccata · Allrecipes takes 30 min (10 min prep, 20 min cooking) and serves 4.

Recipe by allrecipes.com · original: https://www.allrecipes.com/recipe/8300592/perfect-chicken-piccata/  
Cuisine: Italian · Dish: Meat & poultry mains  
On Meez: https://meezenplace.app/recipes/perfect-chicken-piccata (with step-by-step Cook Mode)

This quick chicken piccata recipe makes it easy to have this classic Italian restaurant dish at home. The pounded chicken breasts are so tender and juicy, and the buttery lemon caper sauce is so delicious, you'll want to drink it!

## Ingredients (serves 4)

- 4 (4 ounce) boneless, skinless chicken breast halves
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- ⅔ cup all-purpose flour
- 3 tablespoons olive oil, divided
- 3 tablespoons butter, divided
- ¼ cup dry white wine, such as Pinot Grigio
- 3 tablespoons capers, rinsed and drained
- ¾ cup chicken stock
- ¼ cup fresh lemon juice
- 1 teaspoon lemon zest
- ¼ cup chopped fresh parsley

## Steps

1. Slice each chicken breast in half lengthwise and lightly pound to 1/2-inch thickness. Season both sides evenly with kosher salt and ground black pepper. Dredge each chicken piece in all-purpose flour, coating the surface completely and shaking off any excess flour.
2. Heat 2 tablespoons olive oil and 1 ½ tablespoons butter in a large skillet over medium-high heat until just beginning to smoke. Add half of the chicken pieces and cook, undisturbed, until browned and easily released from the skillet, 2 ½ to 3 minutes. Flip the chicken and cook for an additional 2 minutes. Remove the first batch of chicken and set aside. Add remaining 1 tablespoon oil to the skillet drippings and repeat cooking process with the remaining chicken pieces.
3. Reduce skillet heat to medium and melt the remaining 1 ½ tablespoons butter. Add dry white wine and rinsed capers, stirring and scraping to release any browned bits from the bottom of the skillet; bring the mixture to a simmer. Cook for 2 minutes to slightly reduce the liquid. Add chicken stock, lemon juice, and lemon zest; stir to combine. Bring the sauce to a simmer and cook for an additional 2 minutes.
4. Return the chicken pieces to the skillet and cook, turning occasionally in the sauce, until the chicken is no longer pink in the center, the juices run clear, and the sauce has thickened slightly, about 3 to 5 minutes.
5. Remove the skillet from heat and sprinkle the chicken with chopped fresh parsley before serving.

## Good to know

### Swaps

- No dry white wine? Substitute an equal amount of chicken stock, though the sauce will taste slightly less bright.
- No capers? Try chopped green olives for a similar briny bite.

### Storing it

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently in a skillet over low heat until steaming hot.

### Making it ahead

Pound and season the chicken up to a day ahead and keep it covered in the fridge; dredge it in flour just before cooking.