Garlic Chicken Piccata

4.93 from 27 votes

Garlic Chicken Piccata is an easy family favourite recipe adding a garlic twist to an authentic Piccata! Chicken lightly dusted with flour and parmesan cheese, lightly fried until a soft golden crust forms and finished off in a buttery, silky, lemon garlic sauce with capers and white wine or stock!

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Servings: people

Calories: 259kcal

Author: Karina

Ingredients

2 large boneless and skinless chicken breasts halved horizontally to make 4
2 tablespoons flour (all purpose or plain)
2 tablespoons fresh Parmesan cheese finely grated
1 teaspoon salt
1/4 teaspoon black cracked pepper
4 tablespoons unsalted butter divided
2 tablespoons olive oil divided
4 large cloves garlic minced
1/4 cup dry white wine (can be omitted)
3/4 cup chicken stock
2 tablespoons fresh lemon juice
1/4 cup brined capers rinsed
1/4 cup fresh parsley chopped
Parmesan Cheese to serve

Instructions

In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
In a large pan or skillet heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. When hot, fry 2 pieces of chicken first until golden on each side and cooked through (about 3-4 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate.
Melt 1 tablespoon of butter and another tablespoon of olive oil. When hot, fry the remaining chicken until browned on both sides. Transfer to plate.
In the same pan, melt one more tablespoon of butter. Fry the garlic for 30 seconds until fragrant. Add the wine and bring to a boil, scraping up any brown bits from the bottom of the pan for extra flavour. Cook until wine almost evaporates, stirring occasionally.
Pour in the stock, lemon juice and capers and allow to boil until reduced slightly (about 6 minutes). Adjust salt and pepper if needed.
Add remaining butter to the pan, allow to melt, then add chicken back into the pan along with all of the juices from the plate and simmer for 5 minutes to heat through.
Garnish with parsley and serve immediately with parmesan cheese, if desired.

Notes

*If your sauce doesn't thicken for some reason or you’re pressed for time, mix together 1 teaspoon of cornstarch with 1 tablespoon of water until smooth and lump free, then pour it into the centre of the pan while sauce is boiling (before adding your chicken back into the pan -- at Step 5). Whisk it in quickly to blend it right into the sauce. Once your sauce has thickened, add your chicken and continue recipe from Step 6.

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