Chicken Piccata Recipe for Two
This chicken piccata recipe for two is bright, savory, and perfect for a quick yet elegant dinner. Tender chicken breasts are lightly coated and pan-fried, then finished with a vibrant lemon-caper sauce that brings everything together in a fresh, bold flavor.
Equipment
- 10-inch skillet
- Shallow dish
- Tongs
- Whisk
- Aluminum foil
Ingredients
- ¼ cup plus ½ teaspoon all-purpose flour divided
- 2 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed and pounded to even thickness
- ¼ teaspoon table salt
- ⅛ teaspoon pepper
- 2 tablespoons vegetable oil divided
- 1 small shallot minced
- 1 garlic clove minced
- ½ cup chicken broth
- ¼ cup dry white wine
- 2 strips lemon zest 2-inch strips plus 1 tablespoon lemon juice
- 1 tablespoon capers rinsed
- 1 tablespoon unsalted butter chilled
- 1 tablespoon minced fresh parsley
Instructions
- Prepare the Chicken: Pour ¼ cup of flour into a shallow dish. Dab the chicken breasts dry using paper towels, then season them evenly with salt and pepper. Dredge each piece in the flour, one at a time, ensuring a light, even coating.
- Brown the Chicken: Warm 1 tablespoon of vegetable oil in a 10-inch skillet over medium-high heat until the oil just begins to smoke. Add the chicken and cook without moving until the underside is golden brown, about 6 to 8 minutes. Flip the chicken, reduce heat to medium, and continue cooking until an internal temperature of 160°F is reached, about another 6 to 8 minutes. Move the chicken to a serving platter and cover loosely with foil to keep warm.
- Make the Sauce: Add the remaining tablespoon of vegetable oil to the same skillet and heat over medium heat until shimmering. Add the minced shallot and sauté until softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Sprinkle in the reserved ½ teaspoon of flour and stir for 1 minute. Gradually whisk in the chicken broth, white wine, lemon zest, and capers, scraping up the browned bits from the skillet. Bring the mixture to a simmer and cook until the sauce has thickened slightly, about 5 minutes.
- Finish the Sauce: Mix any accumulated juices from the chicken back into the sauce. Let simmer for another 30 seconds. Off heat, remove the lemon zest strips and whisk in the butter, parsley, and lemon juice. Adjust seasoning with additional salt and pepper if needed.
- Serve: Pour the sauce generously over the chicken and serve immediately.
Notes
Tip: For best results, be sure the chicken breasts are of uniform thickness to ensure even cooking.
Optional: You can substitute chicken broth with low-sodium broth if preferred for a lighter sauce.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Tried this recipe?Let us know how it was!