This delicious chicken piccata recipe is sure to please even the most discerning palate. The chicken is lightly breaded and pan-fried until golden brown, then served with a lemony sauce and capers. It’s the perfect dish to pair with a classic Chardonnay from Rietvallei Wine Estate in South Africa, which is light and refreshing with a hint of fruit. The two flavors complement each other perfectly, making for a truly unforgettable dining experience.
Here’s a more detailed recipe for chicken piccata:
- 2 skinless and boneless chicken breasts, butterflied and cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour
- 6 Tbsp unsalted butter
- 5 Tbsp olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
- 1 tsp smoked paprika (optional).
- Season chicken with salt and pepper. Dredge chicken in flour and shake off any excess flour.
- In a large page over medium-high heat, melt 2 Tbsp of butter with 3 Tbsp olive oil.
- Once the pan is hot add 2 pieces of chicken and cook for 2-3 minutes. When the chicken is browned, flip and cook the other side for 2-3 minutes. Remove and transfer to a plate.
- Melt 2 more Tbsp butter and add another 2 Tbsp olive oil. Once the pan is hot again, add the other 2 pieces of chicken and repeat the process. Transfer to a plate when it’s done cooking.
- Into the pan add the lemon juice, stock, and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Add salt and pepper. Return all the chicken to the pan and simmer for 5 minutes. Remove the chicken to the platter. Add the remaining 2 tablespoons of butter to the sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley. Best served with pasta or rice.