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Chicken Piccata

5 from 13 reviews

Chicken breasts simmered in a fresh lemon caper white wine sauce. 

Ingredients

Scale

4 boneless skinless chicken breasts

2 cup chicken broth

1/2 cup white wine

1 tbl flour

1 small shallot, minced

2 cloves garlic, minced

salt and pepper

3 tbl capers

The juice of one lemon, or 1/4 cup lemon juice

8 oz linguine, cooked

Olive oil

Instructions

  1. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add the chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to warm plate.
  2. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. Into the pan add the shallots and cook until almost translucent. Add the garlic and cook about a minute, making sure not to burn.  Add the flour and mix well with the fat, adding more if needed.  Cook for one minute.
  3. Deglaze the pan with white wine, using a whisk, incorporate the liquid into the flour mix until there are no lumps.  Add chicken broth
  4. Add the lemon juice and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.  Season as needed with salt and pepper
  5. Return all the chicken to the pan and simmer for 5 minutes. Serve with linguine, pour sauce over chicken and pasta and garnish with basil if desired.

Keywords: chicken; piccata