Description
Chicken Piccata is a bright and buttery Italian-American dish featuring tender chicken cutlets sautéed to golden perfection and topped with a tangy lemon-caper sauce. This recipe is quick and easy, ideal for a flavorful weeknight supper ready in just 30 minutes.
Ingredients
Chicken
- 2 pounds chicken cutlets or breasts, boneless, skinless, butterflied to create thinner pieces
- ½ teaspoon freshly cracked black pepper
- 1 ¾ teaspoons sea salt
- 1 cup flour
Sauce
- 10 tablespoons unsalted butter
- 4 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped
- 1 tablespoon minced garlic (from 4-6 cloves)
- 1 ½ cups chicken stock
- 1 teaspoon lemon zest (from 1 lemon), plus more to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons capers, drained
- Fresh parsley, chopped, optional
Instructions
- Season and Dredge Chicken: Season the chicken all over with black pepper and 1½ teaspoons of sea salt. Place the flour in a shallow bowl. Dip each chicken piece into the flour, coating thoroughly, then shake off the excess flour. Discard leftover flour after dredging all chicken.
- Sauté Chicken: Heat 3 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat until the butter melts. Add half of the chicken pieces and cook until golden brown and cooked through, approximately 2-3 minutes per side. Repeat with the remaining chicken, adding more butter and oil as needed. Transfer cooked chicken to a serving platter.
- Prepare Sauce: In the same skillet, add the chopped shallot and cook, stirring occasionally, until soft and fragrant, about 2 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
- Simmer Sauce: Stir in the chicken stock and let it simmer until reduced by half, about 4-5 minutes. Lower heat to low, then stir in 4 tablespoons of butter, drained capers, lemon zest, lemon juice, and the remaining ½ teaspoon sea salt. Mix well to create a silky sauce.
- Serve: Pour the lemon-caper sauce over the cooked chicken cutlets and garnish with chopped fresh parsley if desired. Serve immediately for best flavor and texture.
Notes
- Butterflying the chicken breasts ensures even cooking and a tender texture.
- Use fresh lemon juice and zest for a bright, authentic flavor.
- Can substitute chicken stock with vegetable stock if preferred.
- For a gluten-free version, use gluten-free flour instead of regular flour.
- Serve with pasta, rice, or crusty bread to soak up the delicious sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
