Chicken Piccata is wonderful chicken dish that is bursting with flavor. This chicken recipe is fancy enough to serve guests, and also easy enough to make on busy weeknights!
My little sister Lindsey gave me the BEST birthday present about 9 years ago- The Food Nanny Rescues Dinner cookbook by Liz Edmunds. I’ve talked about Liz’ book one million times on my blog and have posted a few of her recipes too. It is the cookbook that taught me all about menu planning and her recipes never ever disappoint. This Chicken Piccata is one of them. 🙂
I can’t even tell you how many times I’ve made this lovely dish. It is incredible! Although it’s really easy to make, I consider it fancy and sometimes make it for Kale and I on home dinner dates. The chicken is so flavorful and juicy. And the sauce it creates goes over pasta perfectly. This is my idea of a great dinner and I’ll be making it again this coming Valentines day. I can’t wait! ♥
- 4 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 Tablespoons olive oil
- 1 cup white wine OR chicken broth
- 3/4 cup chicken broth
- Juice of 1 lemon
- 1 Tablespoon butter
- 1/4 cup capers drained
- Pound chicken breasts to thin and flatten a little. Mix the flour, salt, pepper and garlic powder in a large ziplock bag. Shake each piece of chicken in mixture until coated.
- In a large skillet over medium-high heat, heat the oil. Brown chicken on both sides until light brown. About 4 minutes per side. Remove chicken to a platter and cover to keep warm.
- Leave the juices in the skillet and add wine. Stir and bring to a boil. Then immediately add chicken broth, lemon juice and 1 Tablespoon butter.
- Place the chicken back into the skillet and cover. Simmer 10 to 15 minutes. Remove lid and add the capers. Replace lid and cook another 2 minutes. Serve each piece of chicken with warm sauce and cooked pasta, if desired. Enjoy!