Mom’s Best Chicken Piccata

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Mom’s Best Chicken Piccata simmers pieces of chicken in a lemon-butter sauce for 12 minutes until it’s perfectly tender and juicy, and melts in your mouth!  Chicken cutlets are sauteed and simmered in a sauce made with wine, lemon juice, butter, capers, and chicken broth.  Cooked in ONE skillet, and ready in 30 minutes makes this the BEST Chicken Piccata ever!

 

Chicken Piccata is sure to please a crowd! With its zesty lemon flavors and tender, juicy chicken, it becomes addicting!

A classic dish, mom’s recipe for best chicken piccata definitely transforms everyday chicken cutlets into something spectacular!  It’s a very easy dish to make.  

Healthy and tasty, combining fresh lemon juice, extra virgin olive oil, capers, chicken broth, and white wine creates a rich and savory sauce with NO fuss!

This recipe for chicken piccata will feed a family of 2 to 4.  Best of all, this meal is not expensive either.

You can serve some of these delicious sides to go with it, try our oven-baked parsnip fries, or our oven steak fries.

Also, you may serve it with our mom’s best-mashed potato pie along with a green salad to round out and complete the meal.

But we love it best with a side of our Angel Hair Pasta with Lemon Sauce.  The more lemon … the tastier this meal turns out!!

 

 

What is the best chicken for this recipe?

First, it’s best to buy chicken cutlets from your local butcher.  Simply because they’re already cleaned, pounded, and thinly sliced for you.  You may pay a little more, but it’s definitely worth it and shopping local supports your local butchers.

Keep in mind, packages of chicken cutlets from the supermarkets do not come thoroughly cleaned, and you will have to do some of the work yourself:  including removing excess fat, pounding them, and even may slice them thinner yourself.  More prep work.

 

Tips for Success:

A few things make this the best chicken piccata. 

• First, dusting the chicken cutlets with flour gives them some added texture.  The chicken retains its moisture while cooking, making them very tender and juicy.  If you make chicken piccata without the flour, the chicken will turn out tough and even dry.

• Second, simmering the chicken with capers gives the sauce more flavor.  There’s no need to add any additional salt to this recipe, at least I didn’t think so.  The capers are salty enough to give this chicken piccata and its sauce a lot of depth in flavor.

• Also, mom prefers to use a lot of fresh lemon juice with this recipe.  The more lemon flavor the more we love it!  So I used two large lemons, rather than small ones.

 

With 3 easy steps, you’ll have our mom’s best chicken piccata ready for dinner in no time!

 

1. First, lightly dust the chicken with some flour.  Then saute the chicken until fully cooked and transfer to a nearby plate. 

2.  Next, make the sauce in the same skillet, adding in the butter, wine, and lemon (full recipe in the recipe card below).

3. Transfer the chicken back into the pan, cover and simmer for a few minutes more with a few slices of lemon on top, the chicken is done!

When you try our Mom’s Best Chicken Piccata, you will see for yourself how tender and juicy the chicken turns out.  It practically melts in your mouth!  

ENJOY!!

 

 

Please don’t forget to Pin it! … and thanks for SHARING!

 

You may even enjoy our:  Veal Piccata with Lemon.  It’s made with thin slices of veal, loaded with lemon juice, wine, and capers, and it makes a wonderful meal!

Also, try our seafood recipe for Best Salmon Piccata!  ENJOY! 😉

 

Hello friends! Are you cooking with us?

If you try our mom’s best chicken piccata recipe, let us know and leave a comment with a star rating on the recipe card!  Your insights and experiences will not only help our readers but will help us too! 

 

 

Yield: 3 to 4

Mom's Best Chicken Piccata

Print

Mom's Best Chicken Piccata are made with boneless thinly sliced chicken cutlets sauteed for a few minutes and finished off with a lemon-butter sauce until the chicken cooks perfectly. Juicy and delicious, cooked all in one skillet and ready in 30 minutes makes this the BEST chicken piccata ever!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 1 (16-ounces) package thin boneless chicken cutlets
• 1/4 cup all-purpose flour, for dusting
• 1 garlic clove - thinly sliced
• 2 Tbsp. extra virgin olive oil, plus extra, if needed
• 3 Tbsp. unsalted butter - divided
• dash of crushed red pepper flakes
• 1 + 1/2 Tbsp. capers
• 2 lemons -divided (1 lemon juiced, and 1 lemon cut 1/4-inch slices)
• 1/4 cup white wine
• 1/4 cup low-sodium chicken broth
• fresh chopped parsley, as garnish
• optional: salt and pepper to taste

Instructions

1. First, take chicken cutlets and cut each piece in half if they are too large. Then lightly sprinkle on top with some salt and black pepper.
2. Take each piece of chicken (one at a time) and coat both sides with flour, and shake off excess flour. Set aside.
3. In a large deep skillet, and on medium heat, heat 2 tablespoons of olive oil with 1 tablespoon of butter. Add in sliced garlic. When the oil is hot, add in the chicken pieces and saute the chicken for 1 to 2 minutes per side, or until golden. This takes about 5 minutes. The chicken will absorb some of the olive oil while cooking. Therefore, as you are sauteing the chicken, if you need to add more oil in the pan, then add an additional tablespoon while sauteing the chicken.
4. Then remove each chicken cutlet as they are cooked, and transfer to a nearby plate.
5. In the same skillet, pour in the wine, juice of one lemon, and a dash of crushed red pepper flakes. Scrape the bottom of the pan with a wooden spoon to deglaze the lemon sauce, about 1 minute. Add in 2 tablespoons of butter.
6. Transfer the chicken back into the skillet,and pour in chicken broth and toss in the capers. COVER with a lid. Allow to sauce to come to a low boil, about 2 minutes. Lower the heat to lowest. Then top each chicken with thin slices of lemon and COVER again.
7. Allow the chicken piccata to simmer for 8 to 10 minutes more. Turn off heat.
8. Uncover and sprinkle with some freshly chopped parsley. And serve.
9. Yields: 2 to 4 servings

 

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Thanks for stopping by!

  xo Anna and Liz