Description
Irresistible Chicken Piccata
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 150–180g each)
- Salt and pepper, to taste
- 120 g all-purpose flour (substitute gluten-free flour or almond flour for GF)
- 60 ml olive oil (split: 30 ml + 30 ml)
- 240 ml chicken broth (low-sodium preferred)
- 120 ml dry white wine (Sauvignon Blanc or Pinot Grigio)
- 30 ml fresh lemon juice (about 1 large lemon)
- 30 g capers, drained (rinse if very salty)
- 30 g unsalted butter, cold and cubed
- Fresh parsley, chopped, for garnish
- Pasta for serving (spaghetti, linguine, or angel hair)
Instructions
- Preheat your oven to 95°C (200°F) and set a rack in the middle.
- Pat chicken dry, season both sides with salt and pepper, then dredge lightly in flour; shake off excess.
- Heat 30 ml olive oil in a large skillet over medium-high heat until shimmering.
- Add the chicken and sear 2-3 minutes per side until a deep golden crust forms. Avoid crowding the pan.
- Transfer seared chicken to a baking tray and place in the oven to keep warm while you make the sauce.
- In the same skillet, add the remaining 30 ml olive oil and pour in the white wine to deglaze. Scrape up browned bits.
- Add the chicken broth, fresh lemon juice, and capers. Bring to a boil, then simmer and reduce the sauce for 5-7 minutes until slightly thickened.
- Remove the pan from the heat. Whisk in the cold butter a few cubes at a time until the sauce is smooth and glossy. Taste and adjust seasoning.
- Plate the warm chicken, spoon the piccata sauce over each breast, and garnish with chopped parsley. Serve immediately with pasta.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 400
- Sugar: 1g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Gordon Ramsay Chicken Piccata