Ina Garten Chicken Piccata Recipe
Ina Garten Chicken Piccata Recipe is a classic Italian-American dish full of bright lemon flavor and tender chicken.
Ingredients
- 4 boneless skinless chicken breasts
- Salt to taste
- Black pepper to taste
- ½ cup all-purpose flour
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- ½ cup dry white wine
- ¾ cup chicken broth
- 2 tablespoons capers drained
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley chopped
Instructions
Prepare the Chicken
- Pound chicken breasts to even thickness. Season both sides with salt and black pepper. Lightly dredge in flour and shake off excess.
Heat the Pan
- Heat olive oil and one tablespoon butter in a skillet over medium-high heat until hot and shimmering.
Cook the Chicken
- Place chicken in the pan. Cook three to four minutes per side until golden brown. Remove and set aside.
Deglaze the Pan
- Add white wine to the skillet. Scrape the pan with a wooden spoon to loosen browned bits from cooking chicken.
Make the Sauce
- Add chicken broth, capers, and lemon juice to the skillet. Stir gently and let simmer for two to three minutes.
Finish with Butter
- Reduce heat and whisk in remaining butter until sauce is smooth and slightly thickened.
Return the Chicken
- Place chicken back in the skillet. Spoon sauce over the top and simmer for one to two minutes to warm through.
Garnish and Serve
- Remove from heat. Sprinkle chopped parsley over chicken. Serve immediately with sauce poured generously over the top.
Notes
- Use thin chicken breasts for even cooking.
- Remove chicken skin for a lighter version.
- Substitute lemon zest for extra citrus flavor.
- Add sliced mushrooms for a richer sauce.
- Use dry vermouth or Chardonnay instead of white wine.
- Serve with pasta, mashed potatoes, or roasted vegetables.
- Let the chicken rest for two minutes before serving.