Chicken Piccata

a plate with 3 pieces of chicken piccata topped with a gravy, cilantro and 2 lemon slices



Makes 4 pieces


2 boneless, skinless chicken breasts
½ cup all-purpose flour
1 tablespoon Poultry Magic®
6 tablespoons unsalted butter, in all
4 tablespoons olive oil, in all
⅓ cup fresh lemon juice
¼ cup dry white wine
½ cup low-sodium chicken stock
⅓ cup brined capers
2 tablespoons chopped parsley

How To Prepare

Add flour and Poultry Magic to a shallow dish and mix well. Cut each chicken breast in half horizontally, so you have 2 thin cut slices per breast. Dredge each piece in flour mix and let rest. In a large skillet over medium-high heat, add 2 tablespoons butter and 3 tablespoons olive oil.

Once butter and oil start to sizzle, add half the chicken and sauté for 3 minutes on each side. When chicken is golden brown on both sides, remove from skillet and set aside. Add 2 more tablespoons of butter and 1 tablespoon of olive oil to the pan. Melt and repeat cooking process with last two pieces of chicken, then set aside.

Reduce the heat to medium heat add the lemon juice, stock, wine, and capers. Bring to boil, scraping up brown bits from the pan. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to a plate. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken, garnish with chopped parsley and serve immediately.

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