Chicken Piccata with its velvety smooth lemon caper sauce has to be one of the most comforting Sunday night dinners and it doesn’t have to take you all night in the kitchen! In fact, it can be made in 30 minutes or less and you probably have most of the ingredients already on-hand!
WHAT IS CHICKEN PICCATA MADE OF?
What makes chicken piccata so easy to make is that it calls for very few ingredients. It’s basically pounded chicken cutlets that have been dredged in flour, seared in butter and olive oil, and then finished off with a reduced sauce of white wine, lemon juice, butter and capers
WHAT’S THE DIFFERENCE BETWEEN CHICKEN PICCATA AND CHICKEN FRANCESE
The difference between these two dishes lies in the breading. Chicken Francese is dipped in flour and then egg, creating a thicker breading. Whereas chicken piccata is just dredged in flour. They are both are served with a lemon butter sauce but chicken piccata is served with capers. And that for me is the real selling point! Lighter breading and capers! Click here for Video and Full recipe!
- 6 chicken cutlets
- 1 tbsp (15ml) butter
- 1 tbsp (15ml) olive oil
- ¼ cup (30g) flour
- 1 tsp (5ml) Italian seasoning
- Salt and Pepper to taste
- For the Lemon Caper Sauce:
- ½ cup (120ml) white wine
- 2 tbsp (30ml) lemon juice
- 1 cup (240ml) chicken stock
- 2 garlic cloves, minced
- 1 tbsp (15ml) cornstarch + 1 tbsp (15ml) cold water for slurry
- 2 tbsp (30ml) capers
- 2 tbsp (30ml) fresh Italian Parsley
- 1 tbsp (15 ml) butter