Description
Chicken Piccata is a classic Italian-American dish featuring tender, butterflied chicken breasts sautéed to golden perfection and served with a vibrant, tangy sauce made from lemon juice, capers, and chicken stock. This quick and flavorful recipe takes about 40 minutes and serves six, making it an ideal dinner option that balances rich butter and olive oil with bright citrus and savory capers.
Ingredients
Chicken
- 2 pounds chicken cutlets or breasts, boneless, skinless, butterflied to create thinner pieces
- ½ teaspoon freshly cracked black pepper
- 1¾ teaspoons sea salt
- 1 cup flour
Cooking Fats
- 10 tablespoons unsalted butter
- 4 tablespoons extra-virgin olive oil
Sauce
- 1 shallot, finely chopped
- 1 tablespoon minced garlic (from 4-6 cloves)
- 1½ cups chicken stock
- 1 teaspoon lemon zest (from 1 lemon), plus more to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons capers, drained
Garnish
- Fresh parsley, chopped, optional
Instructions
- Prepare the chicken: Season the chicken cutlets all over with freshly cracked black pepper and 1½ teaspoons of sea salt. Place the flour in a shallow bowl for dredging. Dip each piece of chicken in the flour, turning to coat evenly, then shake off any excess flour. Discard leftover flour after dredging all chicken pieces.
- Cook the chicken: Heat 3 tablespoons of unsalted butter and 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat until the butter has fully melted and starts to bubble. Add half of the dredged chicken pieces to the skillet and cook without moving until golden brown, about 2-3 minutes per side, ensuring the chicken is cooked through. Repeat with the remaining chicken pieces, adding more butter and oil as needed. Once cooked, transfer the chicken to a serving platter and keep warm.
- Make the sauce: Using the same skillet, add the finely chopped shallot and cook, stirring occasionally, until softened and fragrant, about 2 minutes. Add minced garlic and cook for an additional minute until aromatic. Pour in the chicken stock and bring to a simmer, allowing the liquid to reduce by about half, approximately 4-5 minutes. Lower the heat to low, then stir in 4 tablespoons of unsalted butter, drained capers, lemon zest, lemon juice, and the remaining ½ teaspoon of salt. Stir until the butter is melted and the sauce is smooth.
- Add sauce, garnish and serve: Pour the prepared sauce evenly over the cooked chicken on the serving platter. Garnish with freshly chopped parsley if desired. Serve immediately to enjoy the bright, tangy flavors with the tender chicken.
Notes
- Butterflying the chicken breasts ensures they cook evenly and stay tender.
- Using a mixture of butter and olive oil prevents the butter from burning while providing richness and flavor.
- Fresh lemon zest and juice brighten the sauce—adjust the amount of lemon to your preference.
- Capers add a signature briny punch characteristic of piccata.
- Keep the heat moderate to avoid overcooking the chicken and to develop a nice golden crust.
- Serve with pasta, steamed vegetables, or a simple salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
