Chicken Piccata
on Feb 18, 2021
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Chicken Piccata is a staple found in most Italian restaurants. It is one that everyone loves plus, it’s incredibly simple to create at home.
Eating out at restaurants is different these days. Limited capacity, long wait times, and it just gets plain expensive. I love creating restaurant favorite dishes in the comfort of my own home. Chicken piccata is a recipe that appeals to everyone.
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Chicken Piccata
Everyone needs a tried and tested chicken piccata recipe. It’s basically thin strips of chicken that are dredged in flour and seared to perfection. Then you add a yummy sauce that is full of lemon, butter, white wine or stock, and capers. What’s not to like?!
Chicken piccata tastes delicious served over pasta, rice, or potatoes. It only takes about 20 minutes from start to finish. It’s a family favorite for good reason.
What are capers?
Capers are small green buds that come from a caper bush that is found in the Mediterranean. They aren’t appetizing when eaten straight off the bush so they are pickled in vinegar. They are tangy, salty, and add a great flavor to dishes.
What does it mean to dredge?
Dredge means to cover lightly. In chicken piccata, the chicken will be dredged in flour. This helps add a delicious coating that will turn golden brown.
What can I substitute capers with?
If you don’t have capers or they just aren’t your jam, you can substitute green olives.
What do I sauté the chicken in?
I recommend using a mixture of butter and oil to cook the chicken. Oil and butter work hand in hand and create a delicious flavor while preventing the butter from burning.
More chicken recipes:
- The Best Baked Chicken Legs
- Sheet Pan Chicken Fajitas
- Roasted Chicken Thighs and Potatoes
- Old Fashioned Chicken and Dumplings Soup
Chicken Piccata
Ingredients
- 2 lemons
- ½ cup all-purpose flour
- 4 boneless, skinless chicken breasts
- Salt and pepper
- ¼ cup vegetable oil
- 1 shallot, minced
- 1 garlic clove, minced
- 1 cup chicken broth
- 2 tablespoons capers, rinsed
- 3 tablespoons unsalted butter, cut into pieces and chilled
- 2 tablespoons fresh parsley, minced
Instructions
- Adjust oven rack to middle position and heat oven to 200℉. Halve 1 lemon, trim ends, and slice lemon into thin half-moons. With the remaining lemon, squeeze ¼ cup juice.
- Cut chicken horizontally into 2 thin cutlets, then cover with plastic wrap and pound to ½-inch thickness.
- Pat cutlets dry with paper towels. Season with salt and pepper.
- Dredge chicken in flour, shaking off any excess.
- Heat 2 tablespoons oil in large skillet over medium-high heat. Heat oil until just smoking.
- Brown half of the chicken cutlets until lightly golden on both sides (about 4 minutes).
- Transfer to plate and keep warm in the oven. Repeat with remaining oil and cutlets.
- Add shallot and garlic to the oil left in the skillet and cook over medium heat until shallot is softened (about 2 minutes).
- Stir in broth and lemon slices. Scrape up any browned bits and simmer until reduced and slightly syrupy (about 8 minutes).
- Stir in lemon juice and capers. Turn the heat to low and whisk in putter, 1 piece at a time.
- Turn off heat, stir in parsley, and season with salt and pepper.
- Spoon sauce over chicken and serve.
Nutrition
I can’t wait for you to add this chicken piccata recipe to your recipe collection. It feels like a fancy dish that you can order at a restaurant but it’s so quick to prepare. You really just can’t beat the combination of flavors in this classic meal.
