andrejthechef
ItalyPastaDinner

Gordon Ramsay's Chicken Piccata

Gordon Ramsay's chicken piccata. Golden chicken breasts in a lemon, white wine and caper sauce, served with pasta.

prep
15 min
cook
25 min
total
40 min
serves
4
level
easy
Chicken piccata in a lemon caper sauce, garnished with parsley

Chicken piccata is an Italian-American staple: floured chicken breasts browned in olive oil, then draped in a tangy sauce of lemon, white wine and capers. This is Gordon Ramsay's take on it.

The flour dredge does double duty. It browns the chicken and it helps thicken the sauce. Finish with butter for a glossy, smooth result.

method

  1. Preheat the oven to 200°F (95°C).

  2. Season the chicken breasts with salt and pepper.

  3. Put the flour in a shallow dish and dredge the chicken in it, shaking off the excess.

  4. Heat 2 tbsp of the olive oil in a large skillet over medium-high heat.

  5. Cook the chicken for 2 to 3 minutes per side, until golden brown.

  6. Move the chicken to a baking sheet and keep it warm in the oven.

  7. Add the remaining 2 tbsp olive oil to the skillet, then the chicken broth, white wine, lemon juice and capers.

  8. Bring it to a boil and cook for 5 to 7 minutes, until the sauce has reduced and thickened.

  9. Stir in the butter until melted and the sauce is smooth.

  10. Plate the chicken, pour the sauce over the top, garnish with parsley and serve hot with pasta.

chef's tips

  • Shake off the excess flour. A thin coat browns, a thick one turns gummy.
  • Scrape up the browned bits when the liquid hits the pan. They carry the flavor.
  • Add the butter at the end, off a hard boil, so the sauce stays glossy.