# Chicken Piccata

Chicken Piccata with a silky lemon butter caper sauce spooned all over pasta, perfect for a weeknight rotation.

- Cuisine: American
- Category: Drink
- Language: en

## Ingredients

- 2 chicken breasts
- salt
- pepper
- seasoned A1 flour
- oil
- 1 shallot
- garlic
- wine
- chicken stock
- capers
- lemon juice
- parsley
- tarragon
- cold butter
- cooked pasta
- Reggiano

## Instructions

1. Butterfly a couple chicken breasts and smash them thin.
2. Coat them with salt and pepper, then lightly coat them in seasoned A1 flour.
3. Shallow fry them on both sides in oil just until they're light golden brown.
4. Dice up a shallot, toss it in the skillet with the garlic and deglaze with wine.
5. Give it a mix, add chicken stock, then reduce.
6. Add capers, lemon juice, parsley, and a hint of tarragon.
7. Mix in cold butter, add chicken back in and baste it with the pan sauce.
8. Add a little pan sauce to the cooked pasta along with some Reggiano and serve.

## Equipment

- skillet

## Tips

- Butterfly chicken breasts and smash them thin.
- Lightly coat chicken in seasoned A1 flour.
- Baste chicken with the pan sauce.

## Source

- Original video: https://www.facebook.com/share/r/1DhtHtC7J4/
- Recipe page: https://www.cliprecipe.com/recipe/a9543df7-efb4-4ccf-b930-ecf42905e845
- Extracted: 2026-02-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt