A Culinary Gem: My Italian Chicken Piccata Recipe for a Delightful Weeknight Meal
Craving a light and flavorful dish that’s bursting with brightness? Look no further than Chicken Piccata! This classic Italian dish features tender, pan-fried chicken cutlets bathed in a lemony, caper-infused sauce. It’s simple to prepare, yet elegantly impressive, making it perfect for a quick weeknight meal or a special occasion dinner.
The star of the show? The luscious sauce! Imagine a marriage of tart Meyer lemons, their vibrant acidity perfectly balanced by the salty richness of capers and green olives. A touch of white wine adds depth and complexity, while a pat of butter creates a silky smooth texture.
Intrigued? Let’s embark on a culinary journey to create this restaurant-worthy dish in the comfort of your own kitchen!
When making this tangy Italian dish, make sure to have your mise en place. That’s the French cooking term for having your ingredients measured, chopped and ready to go before you start cooking.
Tips and Variations:
- Don’t have Meyer lemons? No problem! Substitute regular lemons, but be mindful that they might be slightly more tart. Adjust the amount of lemon juice according to your taste preference.
- Prefer a milder sauce? You can add only a small amount of the fresh-squeezed lemon juice to the chardonnay and adjust the quantity based on your desired level of tartness.
- Looking for extra richness? Add a splash of heavy cream to the sauce along with the chicken broth.
Watch how to make this recipe!
Want to see this recipe come to life? Check out this video where I walk you through the entire process, step-by-step!
Serve this easy lemon chicken piccata with fettuccine pasta, risotto, and grilled artichokes for the ultimate weeknight meal!
More Easy Chicken Recipes
- Chicken Marbella
- Le Creuset Chicken Pot Pie
- Stuffed Italian Chicken
- Pomegranate Chicken Fesenjan
- Creamy Chicken Florentine Pasta
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Chicken Piccata with Meyer Lemons & Capers
Recipe by Jason Hill – CookingSessions.comIngredients
- 3 cloves garlic thinly sliced
- 2 Meyer lemons
- 20 large green olives sliced
- ½ cup chardonnay
- 4 boneless skinless chicken breast halves pounded thin
- 1 cup flour
- 4 tablespoons olive oil
- 5 tablespoons butter
- 2 teaspoons capers
- 1 cup chicken broth or stock
- 1 handful chopped Italian flat-leaf parsley
Instructions
- Slice one lemon and remove seeds.
- Squeeze the juice of the other lemon into 1/2 cup of chardonnay wine.
- Pound out the chicken breasts, skin side up, in between two sheets of plastic wrap. Season with salt and fresh cracked pepper.
- Dredge chicken on both sides in 1 cup all purpose flour.
- Place saute pan on medium high heat.
- Add 2 tablespoons butter and 2 tablespoons of extra virgin olive oil. After butter melts, add chicken and brown on both sides about 2-3 minutes each side.
- Remove the chicken.
- Add 2 tablespoons olive oil into the pan, followed by 3 tablespoons of butter, and add lemon slices. Cook down for a few minutes, then add the sliced garlic.
- Turn the lemons once. After 3 minutes, remove the lemons and set aside for the garnish.
- Add sliced olives and 2 teaspoons of capers to the pan. Cook down a couple minutes, then deglaze pan with the lemon juice and wine mixture. Reduce by about half.
- After 3-4 minutes, add 1 cup chicken stock followed by some chopped parsley.
- Add chicken back to pan and continue to cook until chicken is cooked all the way through. The sauce will thicken up a bit more.
- Serve the chicken over a nest of hot fettuccine or white rice, spooning extra olive caper sauce on top. Top with reserved lemon slices. Enjoy!
