CPK Chicken Piccata Recipe

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 20-25 minutes

Ingredients:

Chicken:

  • 4 boneless, skinless chicken breasts (around 1.5 pounds total)
  • Salt and black pepper, to taste
  • 1/2 cup all-purpose flour

Sauce:

  • 6 tablespoons olive oil, divided
  • 3 tablespoons unsalted butter, cut into cubes and chilled
  • 1/4 cup capers, drained
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 1/2 cup fresh lemon juice
  • 2 tablespoons minced garlic (about 4-5 cloves)
  • 1/4 cup fresh chopped parsley

For Serving (optional):

  • Cooked pasta (angel hair or spaghetti recommended)
  • Lemon wedges

Instructions

Prepare the chicken:

  • Butterfly each chicken breast or pound them to an even thickness (about ½ inch).
  • Season generously on both sides with salt and pepper.
  • Place flour on a shallow plate or dish.

Cook the chicken:

  • Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.
  • Dredge the chicken breasts lightly in flour, shaking off excess.
  • Cook the chicken in batches (if needed) until golden brown on each side, about 4-5 minutes per side.
  • Remove chicken and set aside on a plate.

Build the sauce:

  • Add the remaining 3 tablespoons of olive oil to the same skillet.
  • Sauté the capers for about 30 seconds, or until lightly fragrant.
  • Add the minced garlic and cook for another 30 seconds.
  • Deglaze the pan with white wine, scraping up the browned bits from the bottom of the skillet. Simmer for 1 minute.
  • Add the chicken broth and lemon juice. Bring to a simmer, and cook until the sauce slightly thickens, about 5-7 minutes.

Finish the dish:

  • Reduce heat to low. Slowly whisk in the chilled butter, one tablespoon at a time, until the sauce is smooth and creamy.
  • Season with salt and pepper to taste.
  • Return the cooked chicken breasts to the skillet and simmer for 2-3 minutes, or until heated through.
  • Stir in the chopped parsley.

Serving:

  • Serve the chicken immediately over your favorite cooked pasta, spoon the sauce over generously.
  • Garnish with lemon wedges and additional parsley, if desired.

Tips:

  • Don’t overcrowd the pan: Cook the chicken breasts in batches if your skillet isn’t large enough. This ensures proper browning.
  • Adjust the lemon: If you like it really tangy, add a touch more lemon juice.
  • Make it creamy: Add a splash of heavy cream at the end for an extra rich sauce.
  • Pasta choice: While angel hair or spaghetti are traditional, other pasta shapes work well too!

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