Grilled Chicken Piccata

AuthorChristie
RatingDifficultyBeginner

Amplify your grilled chicken in less than 30 minutes with this luxurious lemon caper sauce.

Grilled Chicken Piccata

Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

 4 chicken breasts
 2 tablespoons olive oil
 1 teaspoon kosher salt
 ½ teaspoon course ground black pepper
 5 tablespoons butter, divided
 1 clove garlic, minced
 1 tablespoon minced shallot
 2 tablespoons capers
 ¾ cup chicken broth
 ¼ cup white wine
 ¼ cup lemon juice
 1 tablespoon flour
 Cooked thin spaghetti noodles tossed with olive oil, salt and pepper
 Chopped fresh parsley for garnish (optional)

1

Heat the grill to medium-high heat.

2

Pound the chicken breasts in a plastic bag or between two sheets of plastic wrap until about one-half-inch thick. Season with 1 tablespoon olive oil and ½ teaspoon salt and pepper.

3

Grill the chicken, turning once for 10-15 minutes, until cooked through.

4

While the chicken is cooking, heat 1 tablespoon of butter and 1 tablespoon olive oil in a saucepot over medium heat. Add the garlic and shallot and sauté for one minute.

5

Add the capers and sauté for 30 seconds.

6

Combine the broth, wine, lemon juice and flour in a pitcher or bowl. Pour into the pot. Bring to a simmer.

7

Reduce heat to low. Stir in 4 tablespoons butter until melted. Continue cooking for until the sauce thickens. Season with ½ teaspoon salt.

8

To serve, add cooked spaghetti to the plate. Dunk the chicken breast into the sauce and place on top of the noodles. Drizzle with more sauce, and garnish with parsley.

TIPS

You can omit the wine and use 1-cup chicken broth.

Fresh-squeezed lemon juice is best, but don’t forget to strain out the seeds.

More Chicken Recipes

Ingredients

 4 chicken breasts
 2 tablespoons olive oil
 1 teaspoon kosher salt
 ½ teaspoon course ground black pepper
 5 tablespoons butter, divided
 1 clove garlic, minced
 1 tablespoon minced shallot
 2 tablespoons capers
 ¾ cup chicken broth
 ¼ cup white wine
 ¼ cup lemon juice
 1 tablespoon flour
 Cooked thin spaghetti noodles tossed with olive oil, salt and pepper
 Chopped fresh parsley for garnish (optional)

Directions

1

Heat the grill to medium-high heat.

2

Pound the chicken breasts in a plastic bag or between two sheets of plastic wrap until about one-half-inch thick. Season with 1 tablespoon olive oil and ½ teaspoon salt and pepper.

3

Grill the chicken, turning once for 10-15 minutes, until cooked through.

4

While the chicken is cooking, heat 1 tablespoon of butter and 1 tablespoon olive oil in a saucepot over medium heat. Add the garlic and shallot and sauté for one minute.

5

Add the capers and sauté for 30 seconds.

6

Combine the broth, wine, lemon juice and flour in a pitcher or bowl. Pour into the pot. Bring to a simmer.

7

Reduce heat to low. Stir in 4 tablespoons butter until melted. Continue cooking for until the sauce thickens. Season with ½ teaspoon salt.

8

To serve, add cooked spaghetti to the plate. Dunk the chicken breast into the sauce and place on top of the noodles. Drizzle with more sauce, and garnish with parsley.

Grilled Chicken Piccata
2017-11-03T12:41:50+00:00

About the Author:

I love to cook outdoors. Give me a smoker, a grill or even a campfire, and I’ll serve you up a meal you won’t forget.

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