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Chicken Piccata
Chicken Piccata
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Prep Time:
10 minutes
Cook Time:
17 minutes
Total Time:
27 minutes
Quick and delicious chicken piccata ready in under 30 minutes. Bright and zesty Italian favorite perfect for any night.
Ingredients:
  • 2-4 boneless, skinless chicken breast halves (1 1/2 pound total), or 4-8 chicken cutlets
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • Pinch ground black pepper
  • 3 tablespoons grated Parmesan cheese
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons butter
  • 1/2 cup chicken stock or dry white wine (such as a Sauvignon Blanc)
  • 2 tablespoons fresh lemon juice
  • 1/4 cup brined capers
  • 2 tablespoons fresh chopped parsley
Instructions:
  • Prepare the chicken cutlets: Slice the chicken breast halves horizontally to butterfly them open. If the pieces are large, consider cutting them into two. Place the butterflied pieces between plastic wrap and gently pound them to 1/4-inch thickness if needed.
  • Coat the cutlets: Combine flour, salt, pepper, and Parmesan. Wash the chicken pieces, then coat them completely in the flavorful flour mixture.
  • Sear the cutlets: In a large skillet over medium-high heat, heat olive oil and 2 tablespoons of butter. Working in batches to avoid overcrowding, brown the chicken pieces thoroughly on both sides, about 3 minutes per side. Transfer the cooked chicken to a plate and keep warm in a 225°F oven.
  • Pour in the chicken stock (or white wine), tangy lemon juice, and briny capers into the pan. Utilize a spatula to deglaze, picking up all those flavorful browned bits. Let the sauce simmer until reduced by half.
  • Incorporate the rest of the butter: Add the remaining 2 tablespoons of butter and whisk until well combined.
  • Plate the chicken with the sauce poured over it, then sprinkle with parsley. Serve immediately and don't forget to share your thoughts by rating and reviewing the recipe!

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