Description
This recipe guides you through making Chicken Piccata, a classic Italian-American dish featuring pan-fried chicken cutlets served with a vibrant lemon-caper sauce.
Ingredients
- 4 (5-ounce) boneless, skinless chicken breasts, halved horizontally to make 8 cutlets
- 1 cup all-purpose flour
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 4 tablespoons olive oil, divided
- 4 tablespoons unsalted butter, divided
- ¾ cup dry white wine or chicken broth
- ½ cup fresh lemon juice (from about 2 large lemons)
- ½ cup chicken broth
- 2 tablespoons capers, drained
- ¼ cup chopped fresh parsley
Instructions
- Prepare the chicken: Place the chicken cutlets between two pieces of plastic wrap. Use a meat mallet to pound them to about ¼-inch thickness.
- Season the flour: On a shallow plate, combine the flour, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper.
- Dredge the chicken: Lightly dredge each chicken cutlet in the seasoned flour, shaking off any excess.
- Cook the chicken: Heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in a large skillet over medium-high heat.
- Sear the cutlets: Working in batches to avoid overcrowding the pan, add the chicken cutlets and cook for 2–3 minutes per side, until golden brown and cooked through (internal temperature of 165°F/74°C). Remove the cooked chicken and set aside on a plate, loosely covered with foil to keep warm.
- Deglaze the pan: Add the remaining 2 tablespoons of butter to the skillet. Once melted, pour in the white wine (or chicken broth). Bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the liquid by about half, about 2–3 minutes.
- Finish the sauce: Stir in the lemon juice and the remaining ½ cup of chicken broth. Bring back to a simmer.
- Add capers and season: Stir in the drained capers. Taste the sauce and season with additional salt and pepper as needed.
- Combine and serve: Return the cooked chicken cutlets to the skillet and gently spoon the sauce over them. Simmer for 1 minute to reheat the chicken.
- Garnish: Remove from heat, sprinkle with fresh parsley, and serve immediately.
Notes
- Pounding the chicken ensures it cooks quickly and evenly, keeping it tender.
- If you don’t have white wine, use all chicken broth for the sauce.
- Do not wash the skillet between batches; the browned bits contribute flavor to the final sauce.
- Chicken Piccata is traditionally served over pasta (like linguine or angel hair) or alongside rice, mashed potatoes, or roasted asparagus.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-Frying/Sautéing
- Cuisine: Italian-American