Italian-AmericanMain Course

Chicken Piccata

Prep
10 minutes
Cook
30 minutes
Total
40 minutes
Serves
6
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Ingredients

Units
  • 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)

Instructions

  1. 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. 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. 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. 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. 5

    Pour the sauce over the chicken and garnish with parsley before serving.