Thinly sliced chicken breast dredged in seasoned flour, browned, and served with a lemony white wine reduction. This chicken piccata is a simple yet elegant dish. Not to mention a quick one as well. Some people like to eat the chicken and sauce as is, or serve it over mashed potatoes, gnocchi or pasta. It’s really just personal preference from there on.

Chicken Piccata-30Ingredients:

2- 2 1/2 lb. chicken breast
1/2 cup flour
1 tsp Italian herbs
2 tsp paprika, divided
1/2 tsp salt
1/2 tsp black pepper
3-4 tbsp olive oil
1/2 cup shallots, chopped
3 cloves garlic
4 tbsp butter, divided
1/2 cup white wine
1 1/2 cup chicken broth
1 tbsp lemon juice
1 cup quartered artichoke hearts
1 tbsp capers (rinsed)

Instructions:

1. Finely chop the shallots and mince the garlic and set aside.

Chicken Piccata

2. Slice each chicken breast in half, so you end up 2 thin slices. Then beat each breast with a meet mallet until their 1/4 inch thick.

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3. Combine the Italian herbs, paprika, salt, black pepper, and flour with a whisk or fork. Reserve 2 tablespoons of the flour mixture.

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4. Dredge both sides of each chicken breast in the flour mixture.

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5. In a skillet, heat olive oil over medium high heat and fully cook each chicken breast.

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6. Once the chicken is cooked, remove from the skillet and set aside.

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7. In the same skillet, add 2 tbsp of butter and sauté the shallots and garlic over medium heat until the shallots become translucent.

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8. Add the white wine to the skillet and let it cook out for about 2-3 minutes.

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9. Add the chicken broth and cook for another 2 minutes. Add the chicken back into the skillet.

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10. Combine 2 tbsp of. The reserved flour mixture with 2 tbsp of softened butter. Add it to the chicken.

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21. Lastly, add the lemon juice, quartered artichoke hearts, and rinsed capers. Cook for about 2 minutes.

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5.0 from 2 reviews
Chicken Piccata
 
Prep time
Cook time
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Author:
Serves: 6
Ingredients
  • 2- 2½ lb. chicken breast
  • ½ cup flour
  • 1 tsp Italian herbs
  • 2 tsp paprika, divided
  • ½ tsp salt
  • ½ tsp black pepper
  • 3-4 tbsp olive oil
  • ½ cup shallots, chopped
  • 3 cloves garlic
  • 4 tbsp butter, divided
  • ½ cup white wine
  • 1½ cup chicken broth
  • 1 tbsp lemon juice
  • 1 cup quartered artichoke hearts
  • 1 tbsp capers (rinsed)
Instructions
  1. Finely chop the shallots and mince the garlic and set aside.
  2. Slice each chicken breast in half, so you end up 2 thin slices. Then beat each breast with a meet mallet until their ¼ inch thick.
  3. Combine the Italian herbs, paprika, salt, black pepper, and flour with a whisk or fork. Reserve 2 tablespoons of the flour mixture.
  4. Dredge both sides of each chicken breast in the flour mixture.
  5. In a skillet, heat olive oil over medium high heat and fully cook each chicken breast.
  6. Once the chicken is cooked, remove from the skillet and set aside.
  7. In the same skillet, add 2 tbsp of butter and sauté the shallots and garlic over medium heat until the shallots become translucent.
  8. Add the white wine to the skillet and let it cook out for about 2-3 minutes.
  9. Add the chicken broth and cook for another 2 minutes. Add the chicken back into the skillet.
  10. Combine 2 tbsp of. The reserved flour mixture with 2 tbsp of softened butter. Add it to the chicken.
  11. Lastly, add the lemon juice, quartered artichoke hearts, and rinsed capers. Cook for about 2 minutes.