Are you running out of ideas on what to do with the chicken breasts that have been sitting in your freezer for far longer than you’d like to admit? I feel like I always have a package of chicken breasts in my freeze and I’m constantly trying to come up with new ideas on how to use them for dinner. This Chicken Piccatta recipe is the perfect use for those chicken breasts and is sure to become a regular meal in your dinner rotation.
I can’t remember the exact time I first tried Chicken Piccata but I do remember coming straight home the next day and attempting to recreate it. It took a few tries to get the recipe just right but once I figured it out, it was perfect. I have been making this recipe for over 6 years now and it will always be a family favorite. If you are unfamiliar with Chicken Piccata it is essentially chicken breaded with Italian herbs, parmesan and flour which is then fried in olive oil until cooked through and golden brown. It is then topped with a white wine, lemon and caper sauce. Basically, its just straight up delicious
Tips & Tricks
- I like to preheat my oven to 200 degrees and then line a sheet pan with tinfoil. Once I have cooked the first batch of chicken, I add it to the sheet pan and put it in the oven to keep warm. I repeat this step until all of my chicken has been cooked.
- If you do not drink alcohol, don’t fret because the alcohol in the wine will cook out completely. I highly suggest not skipping it because it adds a lot of flavor. If you do not want to buy wine just for this dish, you can substitute it with chicken broth.
- Capers can be found next to the pickle area in your grocery store. Don’t skip them, they play a huge role in the flavor of this dish.
Chicken Piccata With Lemon Sauce
- 3 lbs chicken breasts, sliced in half and then pounded thin (1/4 inch)
- 1/2 cup dry white wine + 2 tbsp reserved
- 1/4 cup fresh squeezed lemon juice + 2 tbsp reserved
- 2 eggs
- 2 cloves garlic, minced
- Roughly 1/2 cup olive oil
- 1 cup all purpose flour
- 1/2 cup grated parmesan
- 1/2 tbsp Italian seasoning
- 1 1/2 tsp garlic salt
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 tbsp butter
- 1 cup chicken stock
- 1/4 cup capers
- In a shallow dish combine eggs, 2 tbsp lemon juice, 2 tbsp white wine and garlic.
- In a separate shallow dish combine flour, parmesan, Italian seasoning, garlic salt, salt and pepper.
- Heat a large skillet over medium heat. Add enough olive oil to coat the entire bottom of the pan, roughly 3 tbsp or so.
- Take one chicken breast at a time and dredge it into the flour mixture, coating it on both sides. Next dip it in the egg mixture, coating both sides. Last dip it again into the flour mixture dredging it completely on both sides. Add coated chicken to the hot oil. Your pan should be big enough to fit 2-3 pieces of chicken.
- Cook chicken for 4-5 minutes on each side or until golden brown and cooked to an internal temperature of 165 degrees.
- Repeat steps 4-5 until all your chicken has been cooked. (Refer to Tips & Tricks above to see how I like to keep my chicken hot as I’m working on the last few batches.
- Once you have cooked all your chicken, turn your stovetop to medium/high and then deglaze the pan that the chicken was cooked in with the white wine. Using a wooden spoon, scrape down the sides and bottom of the pan.
- Next add chicken broth, butter and lemon juice. Simmer over medium/high heat until mixture has reduce by half. Add capers and give the sauce one more good stir.
- Serve each individual chicken breast with a big spoonful of the sauce along side pasta or mashed potatoes.