Recipes › Grape (Wine) › Chicken Piccata with Wine Grape Pan Sauce
Chicken Piccata with Wine Grape Pan Sauce
A twist on the Italian-American classic where the sauce gains an unexpected layer of sweetness and depth from crushed wine grapes added to the white wine and lemon base. The grape juice melds into the sauce beautifully, giving it a fruity complexity that works brilliantly with the capers and butter.
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Ingredients
- 1 cup wine grapes, halved, seeds removed if seeded variety
- 4 medium boneless skinless chicken breasts, halved horizontally into cutlets
- ½ cup all-purpose flour, for dredging
- 1 tsp salt and black pepper, to taste
- 3 tbsp olive oil
- ½ cup dry white wine
- ½ cup chicken stock
- 3 tbsp lemon juice, freshly squeezed
- 2 tbsp capers, drained
- 3 tbsp unsalted butter, cold, cubed
- ¼ cup fresh parsley, chopped
Contains: cereals gluten, milk, sulphites.
Method
- Season flour with salt and pepper. Dredge chicken cutlets in flour, shaking off excess.About 3 min
- Heat olive oil in a large skillet over medium-high heat. Cook chicken in batches for 3 minutes per side until golden. Remove to a plate.About 12 min
- Add wine grapes to the pan and cook for 2 minutes, pressing them slightly to release juice. Add white wine and let it sizzle and reduce by half.About 4 min
- Add chicken stock, lemon juice, and capers. Simmer for 3 minutes until slightly reduced.About 3 min
- Return chicken to the pan and cook 2 minutes to warm through. Remove from heat and swirl in cold butter until sauce is glossy. Season with salt and pepper. Scatter parsley over and serve immediately.About 4 min
Tips
- Pressing the grapes releases their juice into the sauce — a muddler or the back of a spoon works well.
- Cold butter added off heat is what makes the sauce silky and glossy.
- Thin cutlets cook quickly — don't overcook or they'll be dry.
Ring the changes
- Replace white wine with verjuice (unfermented grape juice) for a more intensely grape-forward sauce.
- Add a handful of fresh spinach to the pan just before adding the butter for a complete one-pan meal.
Keeping it
Refrigerate for up to 2 days. Reheat gently to avoid curdling the butter sauce.
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