Chicken Piccata
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Chicken Piccata Recipe
This easy chicken piccata recipe is a family favourite. The recipe is a breeze to put together and will have you eating in no time. More often than not, when we return home from work, the first thing I do is grab a beer from the fridge, as for my wife, I pour her a glass of dry white wine.
Seeing she loves wine, why not use some of the wine in a recipe? The best one that I can think of and that is quick and easy is this chicken piccata recicpe. It is delicious and super quick to prepare.
As far as the white wine goes, you cannot go wrong with Sauvignon Blanc. Arguably the most versatile wine for poultry and other dishes, this white's pronounced acidity, and herbal notes are sure to add depth and zest to everything from grills to chicken piccata.
For trending white wine, please have a look at chablis white wine. It makes for very interesting reading.
We are happy you are here and hope you will enjoy this chicken piccata recipe as much as we do. Please let us know what you think of this recipe, or even better yet, take a snapshot and tag us on Instagram @cookingcatdotcom
Recipe Info
Yield
Serves: 4
Nutrition
Cooking Times
Preparation
Ingredients
Directions
- Place the chicken breast fillets between two sheets of plastic wrap and pound with a meat mallet until flat
- Spread the flour in a shallow dish
- season with 1 teaspoon salt and a ¼ teaspoon pepper and mix well to combine. Place chicken in the seasoned flour, toss to coat thoroughly, then share off the excess flour
- Heat the olive oil and 1 tablespoon butter in a large frying pan over medium-high heat until the butter starts to sizzle. Fry the chicken breasts until browned and cooked through, 2 to 3 minutes for each side. Remove the chicken breasts from the pan. Pour out any excess fat from the frying pan
- Return the frying pan to medium heat and add the wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 seconds. Remove the pan from the heat. Add the lemon juice, capers, and the remaining 2 tablespoons of the butter and simmer until melted and combined, then add the parsley and season to taste with the salt
- Pour the sauce over the chicken and serve straight away with cooked pasta and a lemon slice for garnish.
Current Rating
5.00 from 5
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The Cooking Cat is a home cooking project launched by husband and wife Chef Couples Iwan and Marna Ross. It initially started off as an experimental cooking project and quickly grew into a community-based cooking project. All recipes featured on the Cooking Cat website are the results of food trend analytics collected by Iwan Ross, an oasis for food bloggers. SCP provides food bloggers with recipe page templates, a recipe database, food blog topic suggestions, and much more. We thank them for their continued support and the success we celebrate as The Cooking Cat. They are also responsible for the success story behind The Smoking Chimney.
Dirk Lochner
I work as a chef in a restaurant that attracts many foreign visitors. This recipe is a hit with mainly American and German guests. Not sure why, but hey, it tastes teriffic. Thanks for this recipe, 5.00Respond to Comments
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Drake Hollingworth
What a breeze! Lovely chicken piccata recipe. The best pasta in my opinion is taglietelle. 5.00Respond to Comments
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Sally Norman
Quick and easy chicken piccata recipe. Great taste. Love the capers and white wine and that the pasta serving suggestion. Exactly how it should be. 🍗😻😻 5.00Respond to Comments
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Shirley Manson
The best way to it chicken is in chicken piccata. Great recipe. 5.00Respond to Comments
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Denise Haldrid
Easy chicken piccata recipe. What better way to use wine than in food? 🍷 5.00Respond to Comments
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