Chicken Piccata made with boneless, chicken breasts that have been lightly floured and pan sautéed; then topped with a white wine lemon caper sauce.
I first posted this Chicken Piccata recipe back in 2012 and to tell you the truth, I haven’t made it since. Don’t get me wrong, I love this dish, but my family prefers my Chicken Francaise or Chicken with Lemon Butter Sauce recipe better. I think it has something to do with the capers. You either love ’em or hate ’em.
I actually love the tartness capers give to a dish, but the family, not so much. After purchasing some capers a while ago to add to this skillet pork recipe (one of my favorites btw!), I wanted to use up the what I had left.
One snowy day when I had some extra time, I made this Chicken Piccata recipe again so I can also photograph it since the quality of the first photo was pretty awful, see what I mean?
What is the difference between Chicken Piccata and Chicken Francaise?
If you’ve ever asked yourself what the difference is between Piccata vs. Francaise; it’s actually not too much really. They both can be made with chicken, veal or fish and both consist of a lemon butter sauce.
The difference is that while Francaise dips the meat into flour and an egg wash before pan frying; Piccata only dips the meat into flour and also adds capers to its lemon butter sauce.
What are capers?
Capers grow in the Mediterranean on a perennial plant that bears round leaves with white to pinkish-white flowers. I was actually shocked to see that they grow right out of the rocks when we visited Santorini, Greece and not in the ground.
After the caper buds are picked, they are dried in the sun, then pickled in vinegar, brine or salt. They have a tangy, lemony flavor similar to green olives and add another nuance to your dish.
How do you make Chicken Piccata?
Making Chicken Piccata is pretty simple and can be made ahead of time; then refrigerated or frozen until ready to bake. For this recipe you’ll need boneless, thin sliced chicken breasts, flour, butter, oil, lemon, capers, white wine and chicken broth. First, I like to make the sauce so that while it’s thickening, I can get the chicken ready.
Start by melting some butter in a medium saucepan; then whisk in flour to make a roux. Add lemon juice, white wine, chicken broth and the capers; then stir until the sauce starts to thicken (about 5-8 minutes). Remove from the heat and set aside.
Next, it’s time for the chicken. Melt some butter and oil (I use a light oil like Canola) in a large frying pan; then dredge your chicken in flour. Fry the pieces of chicken until they are cooked through (about 5 minutes depending on thickness); then place the chicken in an oven proof dish until all of the pieces are cooked.
You can overlap the pieces a little bit, but don’t stack them on top of each other so make sure your dish is large enough. (I used a 13″ x 9″ casserole dish).
Pour the sauce over the chicken, then place in a preheated 350°F oven for about 30 minutes. This will make sure all of your chicken is cooked through and the sauce permeates the flavor into the chicken.
We like to serve ours with rice so you can put the extra sauce on top, but egg noodles would be good too. And don’t forget your vegetables!). I forgot how delicious this recipe for Chicken Piccata is and was so glad I made it again. This recipe makes enough to serve 8 people, but it also freezes well to serve for another meal. ~Enjoy!
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For the Chicken Piccata
For the Chicken Piccata
- Preheat oven to 350°F.
- Heat the butter and oil in a large frying pan; then dredge your chicken in flour.
- Fry the pieces of chicken until they are cooked through (about 5 minutes depending on thickness); then place the chicken in an oven proof dish until all of the pieces are cooked. (You can overlap the pieces a little bit, but don't stack them on top of each other so make sure your dish is large enough. I used a 13" x 9" casserole dish).
- Pour the sauce over the chicken, then place in the oven for about 30 minutes. (This will make sure all of your chicken is cooked through and the sauce permeates the flavor into the chicken.)
For the Lemon Caper Sauce
- Melt the butter in a medium saucepan; then whisk in flour to make a roux.
- Add lemon juice, white wine, chicken broth and the capers; then stir until the sauce starts to thicken (about 5-8 minutes). Season with salt and pepper to your liking; then remove from the heat and set aside.
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*Original post 04/12; Updated 02/18