This restaurant-style chicken piccata is on the cover of Cuisine At Home magazine. Chicken Piccata is one of my favorite dishes to eat at restaurants, so it’s great to have a fabulous recipe to make at home. And this recipe is fabulous! It’s quick and easy and my family loved it.
Coincidentally, Pam, For the Love of Cooking, and Jamie, Mom’s Cooking Club, also posted this recipe recently and their families loved it too. It really is a must try. In fact, I liked it so much that I made it twice in the last few weeks. I hoped to get better pictures the second time, but it’s so hard for me to get a decent picture at dinnertime this time of year.
I used 3 chicken breasts for my family of four and cooked the cutlets in two batches. One chicken cutlet was plenty for me, but my teenage sons wanted more than one.
Someone tweeted that apple juice or white grape juice is a good substitute for white wine in recipes. Since I didn’t have white wine and usually have apple juice, that was a great tip. I substituted apple juice for the white wine in this recipe, which worked perfectly to deglaze the pan.
- 2 large boneless, skinless chicken breasts
- Salt and freshly cracked pepper, to taste
- All-purpose flour
- Nonstick spray
- 2 tablespoon vegetable oil
- 1/4 cup dry white wine (I substituted apple juice)
- 1 teaspoon minced garlic
- 1/2 cup chicken broth
- 2 tablespoon fresh lemon juice
- 1 tablespoon drained capers
- 2 tablespoon unsalted butter
- Fresh lemon slices
- Fresh parsley, chopped
- Split each chicken breast in to two pieces horizontally and place between 2 sheets of plastic wrap. Using the flat side of a mallet gently pound chicken into 1/4 inch thick cutlets. Season cutlets with salt and pepper, then dredge in flour. Coat a saute pan with nonstick spray, add oil, and heat over medium-high.
- Saute cutlets 2-3 minutes on one side. Flip cutlets over and saute the other side, covered, 1-2 minutes. Transfer cutlets to a warmed platter; pour off fat from the pan.
- Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
- Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to warm plates.
- Finish sauce with butter and lemons. Once butter melts, pour sauce over cutlets.
- Garnish with chopped fresh parsley and serve immediately.
Recipe from Cuisine at Home
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