Chicken Piccata

“The higher acidity of the Sauvignon Blanc matches the acidity in the chicken piccata’s lemony sauce and balances out the dish’s robust flavors. Consider serving with a side of roasted asparagus to round out the meal and bring the pairing to the next level!”

Linda Wetzel, Founder and Family Partner

Serves: 4


2 large, boneless, skinless chicken breasts
Salt and freshly ground pepper, to taste
3/4 cup flour
3 Tbsp AVV olive oil, divided
3 Tbsp butter, divided
1 shallot, finely chopped
1/4 cup AVV Sauvignon Blanc
2 Tbsp capers, drained
3/4 cup chicken stock
1/4 cup fresh lemon juice
1 tsp lemon zest
Fresh parsley, chopped

Method of Preparation:

Cut chicken breasts lengthwise, pat dry and lightly pound to 1/2 thickness. Season both sides with salt and pepper and dredge in flour, shaking off excess.

Heat 2 Tbsp of olive oil and 1 1/2 Tbsp of butter in a large pan over medium-high heat until just beginning to smoke. Add half the floured chicken and cook undisturbed until browned, about 2 1/2 to 3 minutes per side, then remove to warm platter. Add the remaining olive oil to the drippings and repeat the cooking process with the remaining chicken, then add to the platter when done.

Using the same pan, reduce heat to medium and melt the remaining butter. Add the chopped shallot and cook until soft, stirring occasionally, about 2 minutes. Add the Sauvignon Blanc and capers, then stir, scraping the bottom of the pan to release any browned bits. Bring to a simmer and cook until slightly reduced. Add chicken stock, lemon juice and lemon zest, combining well. Bring back to a simmer, then let reduce slightly again. Return the chicken to the pan and cook until chicken is done and the sauce is slightly thickened and turns milky.

Garnish with fresh chopped parsley and serve.