Chicken Piccata

Sonny's Farm free-range chicken breasts in chicken piccata recipe
This classic Italian-American dish is packed with bright, mouthwatering flavors. Serve this chicken dish over spaghetti or angel hair pasta, or over rice tossed with parsley, with vegetables or a garden salad on the side.

  • 2 lbs. of boneless, skinless chicken breasts
  • 2/3 cup of all-purpose flour
  • ¼ cup of olive oil
  • ½ cup of chicken stock
  • ½ cup of dry white wine
  • 1 lemon, zested and juiced
  • 2 cloves of garlic, finely minced
  • 1/3 cup of capers, with a few spoonfuls of the brine
  • 4 tablespoons of salted butter
  • 2 tablespoons of parsley leaves, chopped for garnish
  • Optional lemon slices for garnish
  • Salt and pepper to taste

  1. Using a rolling pin or a meat tenderizer, pound the chicken breasts flat until they are approximately ½ inch thick. We recommend placing them in a plastic bag, or covering them with a sheet of plastic wrap or dish towel while you prepare them.
  2. In a shallow bowl, dredge the chicken pieces in flour in batches.
  3. Heat the olive oil in a non-stick skillet over medium-high heat.
  4. When the oil is hot, sear the chicken in batches on both sides until lightly browned. The chicken will continue to cook later. Set aside on a plate. Do not crowd your pan, or the chicken will overcook and steam instead of browning.
  5. Add the chicken stock, wine, lemon zest, and juice to the skillet on high heat after removing the chicken. Allow to cook for about two minutes, stirring occasionally.
  6. Add the chicken, any juices from the chicken, and garlic to the sauce, and let simmer on medium heat for another 3-5 minutes, covered, until the chicken is cooked through.
  7. Add the capers and butter, stirring these ingredients into the sauce to allow it to thicken.
  8. Taste and adjust salt and pepper.
  9. Serve garnished with parsley over pasta or rice.
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