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Maggiano's Little Italy Chicken Piccata Recipe
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Maggiano's Little Italy Chicken Piccata Recipe

Make this Straight-From-the-Restaurant Maggiano's Little Italy Chicken Piccata Recipe at home and your Chicken Piccata will taste just like Maggiano's Little Italy.
Prep Time15 minutes
Active Time25 minutes
Total Time40 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: Chicken Recipe, Maggiano's Little Italy

Ingredients

  • Four 4-ounce boneless, skinless Chicken Breasts
  • Salt and freshly ground Black Pepper to taste
  • Flour as needed, to dust
  • 1 - 2 tablespoons Olive Oil
  • 2 ounces Dry White Wine
  • 4 ounces Chicken Broth
  • 2 tablespoons Capers
  • 2 tablespoons Italian Parsley chopped
  • Freshly squeezed Juice of 2 Lemons
  • 1 ounces Sweet Butter

Instructions

  • Place chicken breasts on a plate or work surface. Season lightly with salt and pepper.
  • Dust flour on both sides.
  • Pour olive oil into a sauté pan - enough to coat the bottom. Place over over medium-high heat.
  • When oil is hot and shimmering, add chicken. Sauté for several minutes until browned well. Turn and continue cooking until browned and cooked through and up to an internal temperature of at least 165°F. Remove to warm serving platter.
  • Deglaze pan with white wine, using a wooden spoon to scrape any browned bits that stuck to the pan.
  • Add chicken broth, capers, parsley, lemon juice and butter. Stir and warm for about 1 minute.
  • Return chicken to pan and cook briefly bringing it to a simmer.
  • Taste. Add salt and pepper, to taste, if needed.
  • Place chicken back on serving platter. Pour sauce over chicken.
  • Serve hot.

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