What does "piccata" mean?

Piccata is a cooking method where meat (originally veal, but now often chicken) is sliced thin, dredged in flour, sautéed, and served with a sauce made from lemon, butter, and capers. The word comes from the Italian "piccare," which means "to prick" or "to sting," which probably referred to the sharp flavor from the lemon and capers. It sounds Italian, but chicken piccata is an Italian American creation that emerged in the United States in the 1930s.

What's the secret to a really good chicken piccata?

Pound your chicken cutlets to an even 1/4-inch thickness so they cook quickly. Make sure to use capers: they provide that signature briny, salty flavor that makes a piccata a piccata. Also, scrape up all those brown bits when you deglaze pan to add depth to the sauce.

What's the difference between chicken francese and chicken piccata?

I had to look this up! Both are Italian American dishes. Chicken francese is dipped in egg before being dredged in flour and doesn't include capers. Chicken piccata uses a light flour coating and always includes capers, and typically has a brighter and more tangy sauce.

Can I make chicken piccata ahead of time?

You can prep ahead by butterflying and pounding your chicken cutlets up to 24 hours in advance. Keep them covered in the refrigerator, then season and cook when you're ready to serve. Or, leftovers also store up to 3 days refrigerated. But this dish is best freshly cooked!

Can I skip dredging the chicken to make this gluten-free or keto-friendly?

Yes, you can skip the flour dredging if you're avoiding carbs. Season the chicken cutlets well with salt, pepper, and garlic powder, then cook them directly in the olive oil. It will still taste delicious!

Easy Chicken Piccata

Name: Chicken Piccata
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 2 boneless skinless chicken breasts or 4 cutlets (about 1 1/2 pounds, organic if possible)*; 1 teaspoon kosher salt; Freshly ground black pepper; ½ teaspoon garlic powder; 3/4 cup all-purpose flour (or gluten-free 1-for-1 flour); 3 tablespoons olive oil; 2 garlic cloves, minced; 1/4 cup capers, drained; 2 tablespoons fresh lemon juice, plus zest of 1/2 lemon; 1/2 cup dry white wine or chicken stock; 2 tablespoons salted butter; 1 tablespoon heavy cream, optional; 1/4 cup finely chopped fresh parsley

Chicken Piccata

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5 from 3 reviews

Make tender chicken piccata with lemon, butter, and briny capers! This classic Italian American dish comes together easily at home and is perfect as a weeknight dinner.

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 1x
Category: Main dish
Method: Stovetop
Cuisine: Italian

Ingredients

Scale

2 boneless skinless chicken breasts or 4 cutlets (about 1 1/2 pounds, organic if possible)*
1 teaspoon kosher salt
Freshly ground black pepper
½ teaspoon garlic powder
3/4 cup all-purpose flour (or gluten-free 1-for-1 flour)
3 tablespoons olive oil
2 garlic cloves, minced
1/4 cup capers, drained
2 tablespoons fresh lemon juice, plus zest of 1/2 lemon
1/2 cup dry white wine or chicken stock
2 tablespoons salted butter
1 tablespoon heavy cream, optional
1/4 cup finely chopped fresh parsley

Instructions

Pat the chicken dry with a paper towel. If using breasts, slice them in half horizontally (if you bought cutlets, skip this step). Place chicken cutlets between two pieces of plastic wrap and place them on a cutting board. Using a mallet or heavy skillet, pound them to an even 1/4” thickness.
Sprinkle the chicken on all sides with the kosher salt, black pepper and garlic powder.
Spread the flour in a shallow plate. Dredge the chicken breasts in flour, shaking off the excess.
Add the olive oil to a large skillet and heat over medium heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides. When the internal temperature is 165°F, or the center is no longer pink, remove to a plate.
In the same skillet, reduce the heat to low and add minced garlic and capers. Cook about 1 minute, until garlic is fragrant, then stir in the lemon zest, lemon juice, and white wine (or chicken stock). Bring to a boil, scraping up the brown bits from the pan for extra flavor.
Reduce to a simmer, then add the butter (and optional heavy cream). Simmer until thickened slightly, about 1 minute, then return the chicken to the pan and simmer for 2 minutes, allowing the chicken to soak up the sauce.
Remove the chicken to a serving plate and top with a drizzle of the sauce and chopped parsley to garnish.

Notes

*This recipe makes 4 modest servings, so if you’ve got very hungry eaters or more people to food, consider making 1.5 times or double the recipe. If so, use a very large skillet and pan-fry the chicken in batches.

For the wine, use a dry white wine like Pinot Grigio or Sauvignon Blanc. Avoid sweet wines.

The heavy cream is optional but adds a silkier texture to the sauce.

Find it online: https://www.acouplecooks.com/chicken-piccata/