• 450g / 16oz chicken breast (2 large pieces), skinless boneless (Note 1)
  • 4 tbsp flour (sub cornflour/cornstarch for GF)
  • 2 1/2 tbsp parmesan, finely grated (Note 2)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 1/2 tbsp olive oil
  • 1 tbsp / 15g unsalted butter
  • 2 tbsp / 30g unsalted butter , cut into 1.5cm / 1/2″ cubes
  • 2/3 cup dry white wine (Note 3)
  • 2 tbsp lemon juice, fresh
  • 3 tbsp capers in brine, drained (Note 4)
  • 1 1/2 tsp parsley, finely chopped, plus more for garnish

~ Step by step instructions to Make Chicken Piccata Recipe ~


  1. Cut each breast into 3 pieces. Then, at that point place between 2 bits of stick wrap or paper and pound to 1/2 cm/0.2″ thickness.
  2. Sprinkle chicken with 1/2 tbsp olive oil and spread with your fingers on the two sides.
  3. Blend flour, parmesan, salt, and pepper in a shallow dish. Coat chicken, squeezing to follow, then, at that point shaking off overabundance.
  4. Warm olive oil in a huge skillet over medium-high warmth. Then, at that point add spread and let it liquefy.
  5. Spot 3 bits of chicken in the skillet. Cook 3 – 4 minutes until brilliant, then, at that point turn and cook the opposite side for 1 moment. Eliminate onto a plate, rehash with staying chicken.
  7. Spill out and dispose of overabundance fat in skillet, then, at that point give it a speedy wipe with paper towels (no compelling reason to clean completely).
  8. Still, on medium-high warmth, add wine. Allow it to stew quickly until it decreases significantly – around 3 minutes.
  9. Add lemon and stew for 1 moment.
  10. Diminish warmth to low. Add cubed spread and twirl skillet to make it liquefy however not go frothy. Sauce ought to be shiny, clear, and marginally thickened.
  11. Mix in escapades and parsley. Serve chicken with sauce, sprinkled with additional parsley whenever wanted!

What Is Chicken Piccata?

You think you know, yet you have no clue.

Be that as it may, truly, this is a truly fascinating inquiry! If you grew up with guardians that cooked frequently—as we did—or grew up eating out at Italian eateries fundamentally anyplace in America (hi, Olive Garden) you’re most likely sort of acquainted with “chicken piccata” as we mean it—a seared chicken cutlet, finished off with a lemon-margarine piccata sauce. Be that as it may! Chicken piccata doesn’t really appear to have starting points in Italy as far as we might be concerned. It’s probable an Italian-American development, a subordinate several distinctive exemplary Italian cooking methods, as scaloppine which signifies “slender cuts of meat (like veal) sautéed or covered with flour and seared”.

A lemon and spread skillet sauce is an exemplary method of dressing seared meat and is normal all through Italy, however, the (splendid) expansion of tricks can’t be credited to any one spot or time. Anyway and at whatever point it appeared, chicken piccata is—taking everything into account—an extremely welcome expansion to any house cook’s collection.

fixings spread out for Chicken Picatta slender chicken breast, flour, escapades, lemon juice, olive oil, shallots

Chicken Piccata: An Italian Classic?

In Italian, piccata implies beat level. The specific beginning of the dish is obscure, even though it unquestionably has its foundations in Italian cooking. In Italy, it’s more unexpected to see veal piccata than chicken piccata, and quite possibly ‘s the utilization of chicken in the dish is an Americanized rendition of the Italian veal dish. Be that as it may, the flavors in this chicken dish are surely Italian/Mediterranean—olive oil, wine, lemon, tenderized tricks, Parmesan cheddar, and new spices.

The most effective method to Sear Chicken

To make this simple chicken piccata, start by beating the chicken breasts until they are all things being equal (the fatter side cooks at a similar rate as the more slender end). I like to utilize a meat tenderizer, yet the rear of a solid cup or moving pin additionally works when necessary. Go ahead and cut them down the middle of your chicken breast are huge. Sing the chicken breast on the two sides to brown the outside. Since they are slim, they’ll just need a couple of moments.


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