Chicken Piccata – Cafe Delites
Chicken Piccata is an easy family favourite recipe adding a garlic twist to an authentic Piccata!
Chicken lightly dredged in flour and parmesan cheese, pan fried until a soft golden crust forms and finished off in a buttery, silky, lemon garlic sauce with capers and white wine or stock! It doesn’t get any better than this easy chicken piccata for dinner!
Chicken Piccata is such a popular American chicken dinner! Who doesn’t love soft, golden, juicy chicken swimming in a rich simple sauce?
How To Make Chicken Piccata
Chicken Piccata is normally dredged in plain flour, but like this Sheet Pan Lemon Parmesan Chicken recipe, I love dredging our chicken in a mixture of flour and parmesan cheese. Adding parmesan cheese to the flour adds an incredible flavour to the crust.
The chicken then gets fried in a butter/oil mixture. If you’ve never done this and only fried your chicken in oil, you don’t know what you’ve been missing! It creates the most beautiful, golden soft crust all over your chicken, you’ll be frying your chicken in butter/oil from now on! Guaranteed! The oil stops the butter from browning to quickly, while the butter prevents the oil from burning. It’s a win-win, really.
How To Make A Piccata Sauce
The sauce is so easy! All you need is:
- Lemon juice (freshly squeezed please)
- A good quality dry white wine (I normally cook with Pinot Grigio) — optional
- Chicken stock
- Capers (also optional)
Once you’ve thrown all of those ingredients together in your pan, allow it all to boil for 6-8 minutes until it starts to reduce down. It WILL reduce down. If you’re anything like me and have the patience level of zero, you’ll be tempted to thicken the sauce with flour or cornstarch…but put down your flour! It will reduce and thicken slightly. Give it time. This step needs to happen to fuse all of those amazing flavours together.
The Best Chicken Piccata!
I have tried some recipes in the past and found them to be way too tart with too much lemon juice added in, or not enough sauce to drizzle over pasta. This recipe is one I’ve adjusted over time to make plenty of sauce to mop up with your pasta OR crusty garlic bread!
- Pinot Grigio
- Sav Blanc