Chicken piccata is a classic Italian-American dish known for its bright, tangy flavors. Lightly breaded chicken breasts are pan-fried and topped with a luscious lemon-butter sauce, accented with capers for a burst of flavor. It’s a simple, elegant dish that’s perfect for weeknight dinners or special occasions.
Ingredients
- 2 large chicken breasts (about 1 lb)
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3/4 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tbsp capers, rinsed and drained
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Equipment
- Meat mallet
- Shallow bowls for breading
- Large skillet
- Tongs
- Whisk
Instructions
- Prepare the chicken:
Slice the chicken breasts in half horizontally to create four thinner cutlets. Use a meat mallet to gently pound each piece to an even thickness of about 1/2 inch. Season both sides with salt and pepper. - Dredge the chicken:
Place the flour in a shallow bowl. Lightly dredge each chicken cutlet in the flour, shaking off any excess. - Cook the chicken:
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken cutlets and cook for 3–4 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and keep warm. - Make the sauce:
In the same skillet, add the chicken broth, lemon juice, and capers. Whisk to combine, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes. - Finish the sauce:
Reduce the heat to low and whisk in the remaining 1 tablespoon of butter. Allow the sauce to thicken slightly, about 1–2 minutes. - Combine and serve:
Return the chicken to the skillet and spoon the sauce over the cutlets. Let the chicken warm through for 1–2 minutes. Garnish with fresh parsley if desired. Serve immediately.
Tips
- For extra flavor: Add a splash of white wine to the sauce for a more complex taste.
- Pair it perfectly: Serve with pasta, mashed potatoes, or steamed vegetables to soak up the delicious sauce.
- Use fresh lemons: Fresh lemon juice is key to the dish’s bright, tangy flavor.
Chicken piccata is an easy yet elegant dish that brings bold, zesty flavors to your table. Perfect for a quick dinner or a fancy meal, it’s sure to impress every time. Enjoy this timeless recipe and savor the combination of tender chicken and a tangy lemon-butter sauce. Bon appétit!
Chicken Piccata Recipe
Delicious and tangy, chicken piccata features tender chicken breasts, a buttery lemon sauce, and capers. This easy recipe is perfect for a quick yet elegant dinner.
Equipment
- Meat mallet
- Shallow bowls for breading
- Large skillet
- Tongs
- Whisk
Ingredients
- 2 large chicken breasts about 1 lb
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3/4 cup chicken broth
- 1/4 cup fresh lemon juice about 2 lemons
- 2 tbsp capers rinsed and drained
- 2 tbsp fresh parsley chopped (optional, for garnish)
Instructions
- Prepare the chicken:
- Slice the chicken breasts in half horizontally to create four thinner cutlets. Use a meat mallet to gently pound each piece to an even thickness of about 1/2 inch. Season both sides with salt and pepper.
- Dredge the chicken:
- Place the flour in a shallow bowl. Lightly dredge each chicken cutlet in the flour, shaking off any excess.
- Cook the chicken:
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken cutlets and cook for 3–4 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and keep warm.
- Make the sauce:
- In the same skillet, add the chicken broth, lemon juice, and capers. Whisk to combine, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes.
- Finish the sauce:
- Reduce the heat to low and whisk in the remaining 1 tablespoon of butter. Allow the sauce to thicken slightly, about 1–2 minutes.
- Combine and serve:
- Return the chicken to the skillet and spoon the sauce over the cutlets. Let the chicken warm through for 1–2 minutes. Garnish with fresh parsley if desired. Serve immediately.
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