Chicken Piccata with Caper Lemon Butter Sauce
This Chicken Piccata with Caper Lemon Butter sauce served with fresh pasta will transport you right to Italy.
Recipe By: Angela and Mark Persicke of Cooking with Wine
Featured Products: Premier™ Stainless Steel 10-Inch Fry Pan
- 2 large chicken breasts, sliced in half across (or 4 thin chicken breasts)
- 1 tbsp kosher salt
- 2 tsp black pepper
- ½ cup (as needed) flour
- 2 + 8 tbsp unsalted butter
- 2 tbsp olive oil
- ⅔ cup dry white wine
- ½ cup fresh lemon juice
- 1 cup chicken stock
- ½ cup capers–rinsed
Cook the Chicken
- Heat oven to 170 degrees (warm).
- Remove chicken to an oven-proof dish, and place in the oven while you make the sauce in the same pan you made the chicken in.
- Melt 2 tbsp butter in a large stainless skillet over medium heat until butter has stopped foaming, then add the olive oil. Add the chicken and cook about 3-4 minutes per side–to brown and until almost done. If you do this in 2 batches, you may need a little more olive oil.
- Season the chicken with salt and pepper. Dredge chicken in flour (or put the chicken in a plastic bag with the flour and coat completely).
Make the Sauce
- Deglaze the pan with the white wine (scrape the stuck bits with a wooden spoon) and reduce by ⅔ (approximately 5 min).
- Add the lemon juice and chicken stock and reduce until thickened and you have a sauce consistency (approximately 10 minutes).
- Remove from heat and whisk in the remaining 8 tbs of butter a tablespoon at a time.
- Add capers and chicken (and the accumulated chicken juices). Turn the chicken once and cook briefly (about 1-2 minutes) in the sauce. Serve over pasta.
Angela Persicke & Mark Perlioni