ItalianMain

Chicken Piccata

Name: Chicken Piccata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 2 lbs boneless, skinless chicken cutlets or breasts, butterflied to create thinner pieces; 1/2 tsp freshly cracked black pepper; 1 3/4 tsp sea salt, divided; 1 cup all-purpose flour; 10 tbsp unsalted butter, divided; 4 tbsp extra-virgin olive oil; 1 shallot, finely chopped; 1 tbsp minced garlic (from 4-6 cloves); 1 1/2 cups chicken stock; 1 tsp lemon zest (from 1 lemon), plus more to taste; 1 tbsp fresh lemon juice; 2 tbsp capers, drained; Fresh parsley, chopped, for garnish (optional)

Tender chicken cutlets get a golden, crispy crust before swimming in a bright lemon-caper sauce that's pure elegance in under 40 minutes. The buttery pan sauce with garlic and shallots creates a restaurant-quality finish that tastes far more complicated than it actually is. Perfect for weeknight dinners when you want to impress without the fuss.

Prep

10 minutes

Cook

30 minutes

Total

40 minutes

Serves

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Ingredients

Units

Instructions

1
Season the chicken all over with the pepper and 1 1/2 teaspoons of the salt. Place the flour in a shallow bowl. Dip each piece of chicken in the flour, turning to coat and shaking off any excess. Discard the flour when finished dredging.
2
Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high heat until the butter has melted. Add half of the chicken and cook until golden brown and cooked through, about 2-3 minutes per side. Repeat with the remaining chicken, adding more butter and oil to the skillet as needed. Transfer the chicken to a serving platter.
3
Add the shallot to the pan and cook, stirring occasionally, until soft and fragrant, about 2 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute more.
4
Stir in the stock and simmer until the liquid is reduced by half, 4-5 minutes. Reduce heat to low, then stir in 4 tablespoons of the butter, capers, lemon zest, lemon juice, and the remaining 1/2 teaspoon of salt.
5
Pour the sauce over the chicken and garnish with parsley before serving.

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Chicken Piccata

Prep

10 minutes

Cook

30 minutes

Total

40 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Season the chicken all over with the pepper and 1 1/2 teaspoons of the salt. Place the flour in a shallow bowl. Dip each piece of chicken in the flour, turning to coat and shaking off any excess. Discard the flour when finished dredging.
2
Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high heat until the butter has melted. Add half of the chicken and cook until golden brown and cooked through, about 2-3 minutes per side. Repeat with the remaining chicken, adding more butter and oil to the skillet as needed. Transfer the chicken to a serving platter.
3
Add the shallot to the pan and cook, stirring occasionally, until soft and fragrant, about 2 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute more.
4
Stir in the stock and simmer until the liquid is reduced by half, 4-5 minutes. Reduce heat to low, then stir in 4 tablespoons of the butter, capers, lemon zest, lemon juice, and the remaining 1/2 teaspoon of salt.
5
Pour the sauce over the chicken and garnish with parsley before serving.

Reviews

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