Garlic Chicken Piccata

Name: Garlic Chicken Piccata
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 boneless skinless chicken breasts (large, halved horizontally to make 4); 2 tablespoons flour (all purpose or plain); 2 tablespoons parmesan cheese (fresh, finely grated); 1 teaspoon salt; 1/4 teaspoon cracked pepper; 4 tablespoons unsalted butter (divided); 2 tablespoons olive oil (divided); 4 cloves garlic (large, minced); 1/4 cup dry white wine (can be omitted); 3/4 cup chicken stock; 2 tablespoons lemon juice (freshly squeezed); 1/4 cup brined capers (rinsed); 1/4 cup fresh parsley (chopped); 1 pinch parmesan cheese (to serve)

Garlic Chicken Piccata is an easy family favourite recipe adding a garlic twist to an authentic Piccata! Chicken lightly dusted with flour and parmesan cheese, lightly fried until a soft golden crust forms and finished off in a buttery, silky, lemon garlic sauce with capers and white wine or stock!

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium 👁️ 24 views

👨‍🍳 Start Cooking

Foto: Cafe Delites

Ingredients

4 servings

2 boneless skinless chicken breasts (large, halved horizontally to make 4)
2 tablespoons flour (all purpose or plain)
2 tablespoons parmesan cheese (fresh, finely grated)
1 teaspoon salt
1/4 teaspoon cracked pepper
4 tablespoons unsalted butter (divided)
2 tablespoons olive oil (divided)
4 cloves garlic (large, minced)
1/4 cup dry white wine (can be omitted)
3/4 cup chicken stock
2 tablespoons lemon juice (freshly squeezed)
1/4 cup brined capers (rinsed)
1/4 cup fresh parsley (chopped)
1 pinch parmesan cheese (to serve)

Steps

In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
In a large pan or skillet heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. When hot, fry 2 pieces of chicken first until golden on each side and cooked through (about 3-4 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate.
Melt 1 tablespoon of butter and another tablespoon of olive oil. When hot, fry the remaining chicken until browned on both sides. Transfer to plate.
In the same pan, melt one more tablespoon of butter. Fry the garlic for 30 seconds until fragrant. Add the wine and bring to a boil, scraping up any brown bits from the bottom of the pan for extra flavour. Cook until wine almost evaporates, stirring occasionally.
Pour in the stock, lemon juice and capers and allow to boil until reduced slightly (about 6 minutes).  Adjust salt and pepper if needed.
Add remaining butter to the pan, allow to melt, then add chicken back into the pan along with all of the juices from the plate and simmer for 5 minutes to heat through.
Garnish with parsley and serve immediately with parmesan cheese, if desired.