Ingredients
Chicken Preparation
- 2 large boneless skinless chicken breasts
- ¼ cup arrowroot flour (or other flour)
- ¼ cup finely grated parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Cooking
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
Sauce
- ½ cup dry white wine (or chicken broth)
- 4 garlic cloves (minced)
- 1 cup chicken broth
- 3 tablespoons lemon juice (from about 1 lemon)
- 2 tablespoons capers (drained)
- 2 tablespoons unsalted butter
- 2 tablespoons roughly chopped fresh parsley
Instructions
- Cut the chicken: Slice each chicken breast in half horizontally to create thinner pieces, ensuring they cook evenly and quickly.
- Coat the chicken: In a shallow bowl, combine arrowroot flour, finely grated parmesan cheese, kosher salt, and freshly ground black pepper. Dredge each chicken piece in the mixture, coating both sides thoroughly.
- Cook the chicken: Heat the extra virgin olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Once hot, sear the coated chicken pieces for 3 to 4 minutes per side, until golden brown and cooked through. Use tongs to transfer the chicken to a plate and set aside.
- Make the sauce: To the same skillet, add the dry white wine and minced garlic. Simmer for 3 to 4 minutes until the liquid reduces by about half. Then stir in the chicken broth, lemon juice, capers, and 2 tablespoons of unsalted butter. Continue stirring until the sauce begins to simmer again.
- Add the chicken back: Return the cooked chicken pieces to the skillet, spooning the sauce over them. Allow the chicken to simmer in the sauce for 1 to 2 minutes until warmed through and well-coated.
- Garnish and serve: Sprinkle the roughly chopped fresh parsley over the chicken piccata just before serving to add a fresh, vibrant touch.
Notes
- Arrowroot flour is a great gluten-free alternative for dredging; regular all-purpose flour can also be used.
- Dry white wine contributes authentic flavor, but chicken broth is a suitable substitute if preferred or to avoid alcohol.
- Ensure chicken breasts are sliced thinly for even cooking and tender results.
- Use fresh lemon juice for the brightest flavor—bottled lemon juice may alter taste.
- This dish pairs well with pasta, rice, or steamed vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
