Chicken Piccata
This chicken piccata recipe turns a handful of pantry staples into a bright, buttery, restaurant-quality dinner in under 40 minutes. Thin chicken cutlets get a light flour coating, a quick sear, and then a tangy lemon caper pan sauce that pulls the whole dish together.
Equipment
- Meat mallet For pounding the chicken to an even thickness
- Large stainless steel skillet 12 inches or larger
- Shallow dish For dredging the chicken in flour
- Citrus juicer For getting the most juice out of your lemons
- Kitchen tongs For flipping and moving the chicken
- Instant-read meat thermometer To check doneness without guessing
- Cutting board and sharp knife
- Whisk For smoothing out the sauce
Ingredients
- 4 boneless, skinless chicken breasts about 2 pounds total
- Salt and freshly ground black pepper to taste
- 1/2 cup all purpose flour 60g
- 3 tablespoons grated parmesan cheese 15g
- 3 tablespoons extra virgin olive oil 45ml
- 4 tablespoons unsalted butter divided, 56g
- 1 small shallot finely minced
- 2 cloves garlic minced
- 1/2 cup dry white wine 120ml
- 1/2 cup low sodium chicken broth 120ml
- 1/4 cup fresh lemon juice about 2 lemons, 60ml
- 3 tablespoons brined capers drained and rinsed
- 2 tablespoons fresh parsley chopped, plus more for garnish
- Lemon slices for garnish
Instructions
- Place one chicken breast between two sheets of plastic wrap or inside a large zip top bag. Using the flat side of a meat mallet, pound the chicken to an even thickness of about 1/4 to 1/2 inch.
- Pat the cutlets dry with paper towels and season both sides generously with salt and pepper.
- In a shallow dish, whisk together the flour and grated parmesan cheese until evenly combined. One at a time, place each chicken cutlet in the flour mixture and turn to coat both sides completely, shaking off any excess.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium high heat until the butter is melted and just beginning to foam. Add two of the chicken cutlets to the pan, being careful not to overcrowd the skillet.
- Cook for 3 to 4 minutes on the first side, until deeply golden brown, then flip and cook another 3 to 4 minutes on the second side. The chicken should reach an internal temperature of 165°F.
- Transfer the cooked cutlets to a plate and tent loosely with foil to keep warm. Repeat with the remaining chicken cutlets, adding a little more oil to the pan if needed.
- Reduce the heat under the skillet to medium and add the minced shallot. Cook for about 1 minute, stirring often, until softened and fragrant. Add the garlic and cook for another 30 seconds, just until fragrant, taking care not to let it burn.
- Pour in the white wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Let the wine simmer for 2 to 3 minutes, until it has reduced by about half.
- Add the chicken broth and lemon juice to the pan and bring the mixture to a gentle simmer. Stir in the drained capers and let the sauce simmer for another 2 to 3 minutes, until it starts to thicken slightly.
- Reduce the heat to low and whisk in the remaining 2 tablespoons of butter, a little at a time, until the sauce turns glossy. Taste the sauce and adjust the seasoning with a little extra salt, pepper, or lemon juice if needed.
- Nestle the cooked chicken cutlets back into the skillet, spooning the sauce over the top of each piece. Let everything warm together for 1 to 2 minutes over low heat.
- Sprinkle with the chopped parsley and arrange a few lemon slices over the top for garnish. Serve immediately while the sauce is warm and glossy.
Notes
- Pound the chicken to an even thickness so every piece cooks at the same rate.
- Don't skip patting the chicken dry, since excess moisture keeps it from browning well.
- Use a light hand with the flour coating so the sauce doesn't turn gloppy.
- Let the wine actually reduce before adding the broth, since this builds real depth of flavor.
- Add the butter off direct heat so the sauce stays smooth instead of separating.
- Rinse the capers if you find brined ones too salty for your taste.
- Swap chicken for thin pork cutlets or white fish fillets for a variation.
- Add sliced mushrooms to the sauce for an earthier flavor, or stir in a splash of heavy cream at the end for a richer sauce.
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth if the sauce has thickened too much.
- Freeze cooked chicken and sauce together in a freezer safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1ServingCalories: 420kcalCarbohydrates: 10gProtein: 38gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 130mgSodium: 480mgPotassium: 550mgFiber: 1gSugar: 2gVitamin A: 10IUVitamin C: 20mgCalcium: 6mgIron: 10mg
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