Classic Chicken Piccata with Lemon and Capers
Easy chicken piccata recipe with fresh lemon, capers and white wine, kicked up a notch with extra spices of oregano, garlic and cayenne.
Servings: 4 servings
Calories: 263kcal
Cost: $12
Ingredients
- 2 skinless, boneless chicken breasts
- ½ cup flour
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- ½ teaspoon cayenne
- 2 eggs whisked
- Olive oil for drizzling
- 2 garlic cloves chopped finely
- 1 teaspoon red pepper flakes optional, for heat
- ¼ cup capers
- 1 lemon half cut into thin slices and half used for juicing
- ½ cup white wine
- ½ cup chicken stock
- 2 tablespoon unsalted butter
- Salt and pepper to taste
- Few leaves of fresh basil or parsley chopped for garnish
Instructions
- Start by carefully slicing the chicken breasts lengthwise so you will have 4 pieces.
- Then place chicken breasts between 2 pieces of plastic wrap and use a meat hammer to pound on the chicken to about ¼ inch thickness.
- Season chicken with salt and pepper on both sides and set aside.
- Next set up a dredging station. In a large shallow bowl, mix together the flour, cayenne, garlic powder and dried oregano. In another shallow bowl, whisk together the eggs and set aside.
- Heat a large skillet with a good drizzle of olive oil on medium heat while you prep the chicken.
- Using a pair of tongs, coat 1 chicken breast at a time in the flour until well coated and then dredge chicken in the egg mixture, allowing any excess to drip off. Repeat with the rest of the chicken and set aside until pan is hot enough.
- Fry 2-3 chicken breasts at a time (you'll have to cook in batches depending how large your pan is) for about 3-4 minutes per side until golden brown and chicken is cooked through.
- When chicken is done, remove to a plate and set aside.
- In the same skillet, saute garlic and red pepper flakes for about 1-2 minutes. You may want to add additional oil if needed.
- Add butter, white wine, chicken stock, lemon slices and lemon juice. Continue cooking on medium-high heat while using a spatula to scrape the meaty bits from the bottom of the pan. The sauce should reduce slightly and thicken.
- Turn off heat and add capers and toss to coat. Season with salt and pepper and taste for seasoning. Add chicken cutlets back in and spoon sauce all over chicken.
- Once done, plate chicken cutlets with caper and lemon sauce and garnish with fresh herbs.
Notes
If you don't prefer heat, leave out the cayenne and red pepper flakes.
Capers are salty on their own, so taste the sauce for seasoning and adjust as needed.
Have a baking sheet lined with paper towels nearby so you can place the cooked chicken on as you work in batches.
Nutrition
Calories: 263kcal | Carbohydrates: 20g | Protein: 18g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 134mg | Sodium: 456mg | Potassium: 396mg | Fiber: 2g | Sugar: 2g | Vitamin A: 599IU | Vitamin C: 16mg | Calcium: 52mg | Iron: 2mg