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A classic chicken dish, served with fine egg noodles. Perfect for lunch or dinner.
130 people made this
- 5 tablespoons plain flour
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon paprika
- 450g skinless, boneless chicken breast fillets, pounded thin and cut into 5cm pieces
- 2 tablespoons olive oil
- 1 clove garlic, finely chopped
- 50g butter, divided
- 75ml dry white wine
- 75ml chicken stock
- 4 tablespoon fresh lemon juice
- 2 tablespoons capers
- 2 tablespoons chopped fresh parsley
- 225g fine egg noodles
MethodPrep:20min ›Cook:35min ›Ready in:55min
- Whisk together flour, black pepper and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large frying pan over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the frying pan and set aside.
- Place 30g butter into the frying pan with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
- Pour the wine into the hot frying pan and bring to the boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken stock, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining butter and parsley. Return the chicken pieces to the frying pan and continue cooking over medium heat until the sauce thickens, about 15 minutes.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the noodles and return to the boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but is still firm to the bite, about 4 to 5 minutes. Drain well.
- Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked noodles into the frying pan with the remaining sauce and toss to coat.
Reviews & ratingsAverage global rating:(159)
Reviews in English (118)
Really nice and simple to make, will be making it again. Thanks-01 Jul 2014
Great recipe. Preferred it with mashed potato to soak up the sauce and green veg.-30 Sep 2015
by LINDA MCLEAN
I thought this dish was just perfect in every way and was loved by my family. We're garlic lovers so I did add more than suggested, otherwise, didn't change a thing. Thank you so much Reeni!-16 Feb 2009
When it comes to boneless skinless chicken breasts, people tend to either love ‘em or hate ‘em. For those in the latter group, this chicken piccata recipe is here to convert you. A few simple steps create a dish every bit as good as restaurant versions, ready to serve alongside a towering green salad and a simple pasta or good loaf of crusty bread to soak up the sauce.
A quick note on the technique: Lightly flouring the cutlets lets them brown quickly without overcooking and helps thicken the sauce. And if you don’t have capers at hand, now is the time to buy a big jar—your kitchen will never be the same. Toss them into this roasted cauliflower number with parmesan or verdant linguine with green olive sauce. If you buy capers in brine, make sure to drain the liquid before adding them to a recipe and if your capers are packed in salt, give them a rinse and a soak in water for 15 minutes.
Editor’s note: This recipe was originally published February 7, 2018.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
1. To make the mash, preheat the oven to 220°C. Cut the pumpkin into smaller pieces so it cooks faster and slice the carrots into chunks the same size.
2. Place in a baking tray and drizzle with the honey and olive oil, then add the thyme and garlic and season.
3. Bake for 20 minutes, shaking the tray every 5 minutes. Remove from the oven and place in a food processor. Blend to a mash consistency –add a spoonful of crème fraîche or sour cream if you like.
4. To make the chicken, place a large sheet of clingwrap on a work surface and place the chicken breasts on top. Cover with a second sheet of clingwrap and use a rolling pin to flatten the chicken to a thickness of 1 cm.
5. Place the our on a large dinner plate and season with salt and pepper. Dredge the chicken in the our on both sides. Discard the our.
6. Heat 2 T olive oil and half the butter in a large pan. Fry the chicken breasts until golden on both sides. Remove from the pan.
7. Add the stock to the same pan and add the remaining butter, lemon juice and the capers, whisking vigorously. Once the sauce is slightly thickened, reduce the heat and return the chicken to the pan to cook through.
8. Serve the chicken on the veggie mash and sprinkle generously with the chopped parsley.
Cook's note: This veggie mash adds a sweet, earthy contrast to the chicken, but if you want to save time, you could use Woolworths’ readymade butternut mash instead.
Photograph: Jan Ras
Food assistant: Claire-Ellen Van Rooyen
Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.
- 2-4 boneless, skinless chicken breast halves (1 1/2 pound total), or 4-8 chicken cutlets
- 1/2 cup flour
- 1/4 teaspoon salt
- Pinch ground black pepper
- 3 tablespoons grated Parmesan cheese
- 4 tablespoons extra virgin olive oil
- 4 tablespoons butter
- 1/2 cup chicken stock or dry white wine (such as a Sauvignon Blanc)
- 2 tablespoons lemon juice
- 1/4 cup brined capers
- 2 tablespoons fresh chopped parsley
To make chicken cutlets, slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces.
If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate.
Cook the other breasts in the same manner, remove from pan. Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce.
Add the chicken stock or white wine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half.
Whisk in the remaining 2 tablespoons of butter.
Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.
Absolutely incredible this dish! My partner said he would expect this sort of dish in an an amazing trattoria in Italy. It was one of the most simple and quick recipes I have ever done. I am going to make this again and again!
I have always ordered this in a restaurant (chicken or veal). It's my favorite meal. Why I have not made this before, I do not know. This recipe is delicious and tastes exactly like a high-end restaurant dish. I doubled everything because I wanted to have enough sauce to coat the angel hair pasta that I made with it. I will make this again and again.
Iɽ never made this, but decided to try for my chicken eating family- they thought it was great, and kept commenting on what a super dinner (I made cauliflower gratin to go with it and a green salad). Excited to try something new- that wasn't too complicated or messy!
Made it this evening and will make it again! Easy, flavorful and pretty.
I made this exactly as specified, except for using boneless, skinless thighs. We loved it -- and it was very easy to prepare. I will definitely be cooking this one again.
I made this this morning to serve tonight. It was delicious. I made a fair amount of changes because the recipe as printed seemed a little “blah”. I sauteed a finely chopped large shallot together with a finely chopped sprig of rosemary, a light sprinkle of red pepper flakes, and some chopped sage leaves. I added salt and peppper to the dredging flour. Since I doubled this recipe I used a cup of white wine and about 2/3 of a 14oz can of chicken broth (instead of water). I added a bit of the leftover dredging flour to the sauce as it was reducing which thickened it nicely. I put the chicken back in the braiser and popped it in the fridge until 15 minutes before I was ready to serve. While reheating it I added the rest of the chicken broth from the can. I got rave reviews from my family.
I made this on a weeknight and decided to try it with half the fat: I used a nonstick pan and cut the oil to 1.5 T, and the butter to 1 T and 1 T Brummell and Brown. I sliced organic chicken breasts thinly and did not pound them. Everything else was the same, maybe a wee bit more lemon juice and chicken broth with the wine for more sauce. It was very good indeed for company, I’d slip in more butter, but for weeknight dinner at home, it had nice bright flavors. It tastes indulgent.
Never made this before and it turned out great! Made the full sauce amount for 2 people. Also added a bit of flour to the skillet at the end of browning to help with sauce later.
Very good. The first time I used water and the second time I substituted chicken stock for half the water. I so added artichokes. I think that made the flavor a little richer.
This was simple, quick, and absolutely delicious. I used two cutlets, since we’re empty-nesters, but at the last minute I decided to make the full amount of sauce. I prepared buttered noodles, to which I added some mixed greens (spinach/arugula/watercress) and halved grape tomatoes. Gently warming the “side dish” while I finished the sauce and the chicken allowed the greens to wilt slightly. I ladled the delicious sauce over the plates. We gave this meal two thumbs up, both for flavor and for eye appeal. Next time I think I’ll try adding some lemon peel to the pan gravy.
Absolutely perfect and very simple to make to boot! Already looking forward to whenever I make this dish again!
Good recipe. I used oat flour and Hoegarden, since that's all I had and it turned out fine. Served it with bulger and salad.
Awesome. Delicious and easy to make
Quick and easy. Delicious with a side of pasta dressed with the juices and fresh basil. I'm going to try it with halibut next.
Fabulous, easy dinner. I added cherry tomatoes and served it over pasta. I also added some seasoning to the flour.
Delish! I didn't measure anything and it turned out great, so easy.
added a little chicken bouillon with the wine - otherwise, prepared as written. a hit for kids and adults!
Incredibly delicious, simple, and easy. Only modification I did was to season the flour with a blend of dried Italian herbs. This will go in the heavy rotation.
Wow! So tasty and easy. And inexpensive too. First I made it for myself and then for my housemate, and now I’m ready to make it for someone special.
This recipe is amazing. I served it for my husband, and children aged 7-21. They all loved it.
Made this for the first time this evening for my husband and me. We both thought it was great and will definitely be making again!
Tried for the first tonight as our first Keto meal. we loved it! Recipe is crazy easy and comes together very quickly. Served with roasted zucchini and Caesar salad.
I love chicken piccata and this recipe is a keeper! I didn't change a thing and turned out perfectly.
- 4 (6-ounce) skinless, boneless chicken breast halves
- 2 ounces all-purpose flour, divided (about 1/2 cup)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 ½ tablespoons butter, divided
- 2 tablespoons olive oil, divided
- ¼ cup finely chopped shallots
- 4 medium garlic cloves, thinly sliced
- ½ cup dry white wine
- ¾ cup fat-free, lower-sodium chicken broth, divided
- 2 tablespoons fresh lemon juice
- 1 ½ tablespoons drained capers
- 3 tablespoons coarsely chopped fresh flat-leaf parsley
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish shake off excess.
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan swirl to coat. Add chicken to pan sauté 4 minutes on each side or until done. Remove chicken from pan keep warm.
Heat remaining 1 tablespoon oil in pan swirl to coat. Add shallots to pan sauté 3 minutes, stirring frequently. Add garlic sauté 1 minute, stirring constantly. Add wine bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour stir until smooth. Add remaining 1/2 cup broth to pan bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture cook 1 minute or until slightly thick, stirring frequently. Remove from heat stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.
This Chicken Piccata recipe is made up of a handful of ingredients you probably already have in your kitchen. Unless you serendipitously have a jar of capers sitting in your pantry, it might be the only ingredient you’ll need to buy for your chicken piccata dish. Luckily, it’s usually easy to find a little jar of briny capers on your grocery store shelves.
Capers are reminiscent of pickles, in miniature morsel form. In fact, you’ll usually find little jars of capers next to jars of pickles and olives at the grocery store. Because jars of capers are typically brined in salt, water, and vinegar, they keep really well in your fridge after opening (unopened jars can keep for a long time in your pantry.) These tiny capers provide the salty/tangy flavor that’s classic in chicken piccata.
Just a light sprinkling of capers adds huge flavor, so you’ll have plenty left over in your little jar to keep for all your future chicken piccata nights.
- ½ cup reduced-sodium chicken broth
- 2 teaspoons cornstarch
- 2 (8 ounce) skinless, boneless chicken breast halves, halved horizontally
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 teaspoons olive oil
- 4 lemon slices (Optional)
- 2 teaspoons butter
- 3 large cloves garlic, minced
- ¼ cup dry white wine
- 2 tablespoons lemon juice
- 1 ½ tablespoons capers, drained
- 1 ½ teaspoons snipped fresh thyme
In a small bowl stir together broth and cornstarch set aside. Using the flat side of a meat mallet, flatten chicken between two pieces of plastic wrap until 1/2 inch thick. In a shallow dish stir together flour, salt and pepper. Dip chicken into flour mixture, turning to coat.
In a 12-inch nonstick skillet heat oil over medium-high. Add chicken cook 8 to 9 minutes or until done (165 degrees F), turning once. Remove from skillet keep warm. If desired, add lemon slices to skillet. Cook 30 to 60 seconds or until brown, turning once. Remove from skillet.
For sauce, in skillet melt butter over medium. Add garlic cook and stir 30 seconds. Carefully add wine. Cook 1 to 2 minutes or until slightly thick, stirring to scrape up crusty brown bits. Stir in cornstarch mixture. Bring to boiling reduce heat. Simmer 1 minute or until thick. Stir in lemon juice, capers and thyme.
Drizzle chicken with sauce and top with lemon slices and additional thyme.
The chicken piccata pan sauce is essentially a beurre blanc, which is a white wine butter sauce, with the addition of lemon juice, capers, and parsley. It is very similar to the sauce I use in my Pan Seared Scallops Recipe.
Slice the chicken breasts in half width-wise and gently pound them in between 2 pieces of plastic wrap so that they are about a ½” thick.
Coat the chicken breasts in salt and pepper seasoned flour until coated and pat off any excess flour.
Pan sear the chicken breasts in olive oil for 4-5 minutes per side or until golden brown and set them aside.
Add the shallots and garlic to the pan and quickly sauté for 1 to 2 minutes.
Deglaze with white wine and add in the capers.
Squeeze in lemon juice and cook until the liquid is almost gone or, “au sec.”
Remove the pan from the burner and stir in the butter by moving the pan in a circular motion to mix it in.
Finish the sauce with parsley, lemon juice, and salt and pepper.
How to Make Chicken Piccata
SEASON. Season all sides of the chicken with salt and pepper.
DREDGE. Add flour to a bowl to dredge the chicken in. Shake off excess flour.
MELT. Melt 2 tbsp butter along with 3 tbsp olive oil in a large skillet over medium high heat.
COOK. When the oils start to sizzle, add 2 pieces of chicken and cook for 5-8 minutes on each side (internal temp 165°F). Remove the chicken and place on a plate.
BOIL. Leave juices and oil in the pan and add lemon juice, chicken stock and capers. Bring the mixture to a boil, scraping up any brown bits from the bottom of the pan to add flavor. Taste and season accordingly.
SIMMER. Return the chicken to the pan and simmer for 5 minutes. Remove chicken and place on a platter.
WHISK. Add 2 more tbsp butter to the pan and whisk the sauce vigorously.
GARNISH. Pour the sauce over the chicken and garnish with parsley.
Chicken : You want to be sure to use a thin tender piece of chicken. If you have a thick breast, then you’ll want to slice it half right through the center (Like you’re cutting a roll for a sandwich). You are also going to want to pound the chicken with a meat tenderizer. If you don’t have a meat tenderizer use the side of a glass cup and roll over the chicken to thin it out a bit.
Some other tips to create the best piccata include:
- Don’t skip the flour. You can also use rice flour or almond flour.
- Be sure to use fresh lemon juice for the best flavor.
- Add lemon zest to turn up the lemon flavor
- Don’t forget to rinse the capers.
- To thicken the sauce use cornstarch- in a separate bowl add 1 tsp cold water and 1 tsp cornstarch. Mix until smooth then add to the sauce .
Looking for other easy dinner recipes? Try these favorites!
If you try this Chicken Piccata recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It&rsquos so fun to see what you&rsquore cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.