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Mandy

Chicken Piccata

Tender flour dredged chicken cutlets cooked in butter and olive oil and topped with a bright lemon, white wine and caper sauce. Easy to make with restaurant quality flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

For the Chicken Cutlets
  • 2 chicken cutlets
  • 1/2 cup flour
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 2 tbsp butter
  • 1 tbsp olive oil
For the Sauce
  • 2 tablespoons butter
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup white wine
  • 3 tbsp capers
  • 2 tbsp fresh parsley
  • 1 tbsp fresh thyme
  • 1 dash cracked black pepper
For Garnish
  • fresh parsley
  • 2 lemon slices

Method
 

  1. In a shallow bowl, sift together the flour, salt, pepper and paprika and set aside.
  2. In a large frying pan, add 2 tablespoons of butter and 1 tablespoon of olive oil and heat over medium.
  3. While the butter melts, dredge the cutlets one at a time in the flour mixture and shake off the excess.
  4. Place the chicken in the pan and cook until done, about 3 to 4 minutes per side or until it reaches 165 degrees F. Work in batches if needed.
  5. Meanwhile, melt 2 tablespoons of butter in a small skillet. Whisk in the lemon juice and white wine and cook on high for 2 to 3 minutes.
  6. Add the capers, parsley and thyme and cook on high for 3 to 5 minutes. Add a dash of cracked black pepper.
  7. Plate the chicken and generously spoon the piccata sauce over each cutlet.
  8. Garnish with fresh parsley and a lemon slice and serve.

Notes

The sauce is also delicious over salmon or other fish.