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Chicken Piccata

Chicken Piccata
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5 from 1 review

This chicken piccata recipe is a classic Italian American dish that’s simple and bursting with flavor! Tender chicken cutlets are pan-fried to golden perfection, then bathed in a vibrant lemon butter sauce.

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

  1. 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.
  2. Sprinkle the chicken on all sides with the kosher salt, black pepper and garlic powder.
  3. Spread the flour in a shallow plate. Dredge the chicken breasts in flour, shaking off the excess.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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