This Gordon Ramsay Chicken Piccata Recipe is a crispy and zesty recipe, which is made with white wine and capers. It’s a quick and bold weeknight dinner, ready in about 30 minutes.
Jump to RecipeGordon Ramsay Chicken Piccata Recipe Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 120g all-purpose flour
- 60ml olive oil
- 240ml chicken broth
- 120ml white wine
- 30ml fresh lemon juice
- 30g capers, drained
- 30g unsalted butter
- Fresh parsley, chopped
- Pasta (for serving)
How To Make Gordon Ramsay Chicken Piccata Recipe
- Prep Chicken and Oven: Preheat your oven to 95°C (200°F) to keep the chicken warm. If the chicken breasts are thick, use a meat mallet to pound them to an even thickness. Season the chicken with salt and pepper, then dredge lightly in flour, shaking off any excess.
- Sear the Chicken: Heat 30ml of olive oil in a large skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until golden brown and cooked through. Transfer the cooked chicken to an oven-safe plate and place it in the warm oven.
- Make the Pan Sauce: In the same skillet, add the remaining olive oil. Pour in the white wine to deglaze the pan, scraping up any browned bits. Add the chicken broth, lemon juice, and capers. Bring to a boil and let it reduce for 5–7 minutes until the sauce has slightly thickened.
- Finish with Butter: Remove the pan from the heat and stir in the cold butter until it has melted and the sauce is smooth and glossy.
- Serve: Plate the chicken, pour the lemon-caper sauce over the top, and garnish with fresh parsley. Serve hot with pasta.
Recipe Tips
- How do you ensure the chicken cooks evenly? Using a meat mallet to pound the chicken breasts to an even thickness is the most important step. This prevents the thinner parts from drying out while the thicker parts are still cooking.
- Why rest the chicken? Even a brief rest on a warm tray while you finish the sauce allows the juices to redistribute, making the chicken more tender and flavorful.
- Why finish the sauce with butter off the heat? Whisking in cold butter at the end of the cooking process is a classic French technique called “monter au beurre.” It emulsifies the sauce, making it rich, glossy, and smooth without it splitting.
- How do you balance the sauce? The sauce should be tart and savory, not sour. After making it, give it a taste. If the lemon is too sharp, you can balance it with a tiny pinch of sugar.
What To Serve With Chicken Piccata
This dish is traditionally served over pasta to soak up the delicious sauce. It also pairs well with:
- Angel hair pasta or linguine
- Creamy mashed potatoes
- Steamed asparagus or green beans
- A simple arugula salad
How To Store Chicken Piccata
- Refrigerate: Store leftover chicken and sauce in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently in a covered skillet over low heat with a splash of chicken broth to keep it from drying out.
Chicken Piccata Nutrition Facts
- Calories: 270 kcal
- Protein: 30g
- Fat: 12g
- Carbohydrates: 10g
- Sodium: 500mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What does it mean to u0022dredgeu0022 in flour?
Dredging means to lightly coat the chicken in flour. After seasoning, press the chicken into a shallow plate of flour, then shake off any excess. This light coating helps to create a golden-brown crust when searing.
What is the best white wine for chicken piccata?
A dry, crisp white wine like Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay is best. Avoid sweet wines. If you prefer not to use alcohol, you can substitute it with extra chicken broth.
What are capers?
Capers are the unripened flower buds of the caper bush. They are typically pickled in brine and have a distinct salty, tangy, and floral flavor that is characteristic of this dish.
Gordon Ramsay Chicken Piccata Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy4
servings15
minutes15
minutes270
kcalA quick and elegant dish of thinly pounded chicken breasts, seared to a golden brown and served with a zesty, buttery pan sauce made with white wine, lemon, and capers.
Ingredients
4 boneless, skinless chicken breasts
Salt and pepper
120g all-purpose flour
60ml olive oil
240ml chicken broth
120ml white wine
30ml fresh lemon juice
30g capers, drained
30g unsalted butter
Fresh parsley, chopped
Pasta, for serving
Directions
- Pound chicken to an even thickness. Season and dredge lightly in flour.
- Sear chicken in a hot skillet with olive oil for 2-3 minutes per side until golden. Keep warm in a low oven.
- In the same pan, deglaze with wine, then add broth, lemon juice, and capers. Reduce for 5-7 minutes.
- Remove the pan from the heat and swirl in the cold butter until the sauce is smooth.
- Pour the sauce over the chicken, garnish with parsley, and serve immediately with pasta.
Notes
- Pounding the chicken to an even thickness is the key to ensuring it cooks evenly without drying out.
- Finishing the sauce with cold butter off the heat is a crucial technique for a smooth, glossy finish.
- Deglaze the pan with wine first to lift all the flavorful browned bits left from searing the chicken.
- Always taste the sauce before plating to ensure it has the right balance of tart and savory flavors.
