Quick and Easy Chicken Piccata

Quick-and-Easy-Chicken-Piccata-Barbara-Bakes

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. 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.

Chicken-Piccata-2-Barbara-Bakes

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.

Quick and Easy Chicken Piccata

Quick and Easy Chicken Piccata

Ingredients

  • 2 large boneless, skinless chicken breasts
  • Salt and freshly cracked pepper, to taste
  • All-purpose flour
  • 2 tablespoons 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

Directions

  1. 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.
  2. Heat oil in a saute pan over medium-high heat. Saute cutlets 2-3 minutes on each side until golden brown and cooked through. Transfer cutlets to a warmed platter.
  3. Deglaze pan with wine. Add minced garlic and cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
  4. Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to warm plates.
  5. Finish sauce with butter and lemons. Once butter melts, pour sauce over cutlets.
  6. Garnish with chopped fresh parsley and serve immediately.

Notes

Recipe slightly adapted from Cuisine at Home

http://www.barbarabakes.com/2011/02/quick-and-easy-chicken-piccata/

This post is linked up with the Decidedly Healthy or Horridly Decadent hop




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Comments

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  1. says

    I’ve been wanting to make this dish. Glad to have such a highly recommended recipe. Cant wait to try it.
    I know what you mean about the picture taking. Once the sun is gone, so is my motivation to even try to get a good picture. At least the days are getting longer now! :)

  2. says

    Perfect and delicious weeknight dinner. One of my faves for sure. Can’t wait to give your recipe a whirl.

    Thanks for your sweet words about our dog, Guinness. Hearing everone’s words of encouragement and sympathy is really helpful.

    I hope you’re having a happy President’s Day!

    Lots of yummy love,
    Alex aka Ma, What’s For Dinner
    http://www.mawhats4dinner.com

  3. says

    A delightful chicken piccata!! The chicken dish looks magnificent!!

    I recently moved my blog to wordpress.com/ Come over @ my blog & check it out! You must update your RSS too!

  4. says

    Barbara – this is a wonderful recipe! I have flagged it as a “must try soon” as you’ve found another fan of chicken piccata. Thanks for sharing.

  5. says

    Did you know you can buy white grape juice? When a recipe calls for white wine, I like to substitute white grape juice and a little white wine vinegar. I’m dying to try your chicken!

  6. says

    Isn’t this a great recipe Barbara. So glad your family loved it as much as we did. I need to make it again soon. Thanks for the mention in your post.

  7. says

    Back in the ‘olden days’ when chicken had bones I found a recipe for Chicken Piccata in Good Housekeeping. I tore it out, made the recipe–we loved it. This is basically the same recipe I made years ago. It is fun how a few simple ingredients can make a Wow dish. Have a great weekend.

  8. says

    I have heard of this chicken piccata so often but have yet to try it. So, have to bookmark this for later use. Thank you very much. Hope you’re having a terrific weekend, Barbara.
    Cheers, Kristy

  9. says

    Anything with capers is amazing. My family thinks they are “foreign objects” – but they have yet to develop discriminating tastes. Lovely post!

  10. says

    Chicken picatta is one of my all time faves! My husband hated capers before I made it for him and now he asks me to make it quite often. I’ve never heard of using apple juice to deglaze but makes sense it would work and taste yummy – thanks for sharing your experience – I will have to give this delicious recipe a try!

  11. says

    I often substitute apple juice or grape juice too, and it seems to work just great. Sometimes, like in a risotto, I dilute it half and half so it won’t be too sweet but it seems to work. Cranberry juice is good too. Thanks for sharing your recipe. It looks delicious!

  12. says

    I love these quick and easy dishes for weekday suppers. Chicken piccata is a favorite at my house. I posted one too a while back! Yours looks lovely! YUM!