Description
Chicken Piccata is a classic Italian-American dish featuring tender, thin chicken cutlets sautéed to a golden brown and finished with a bright, tangy lemon-caper sauce. This flavorful, quick-to-make recipe is perfect for a weeknight dinner or entertaining guests, offering a balance of rich butter and fresh lemon with a hint of briny capers.
Ingredients
Chicken
- 2 pounds chicken cutlets or breasts, boneless, skinless, butterflied to create thinner pieces
- ½ teaspoon freshly cracked black pepper
- 1¾ teaspoons sea salt (divided)
- 1 cup flour
For Cooking the Chicken
- 10 tablespoons unsalted butter (divided)
- 4 tablespoons extra-virgin olive oil (divided)
Sauce
- 1 shallot, finely chopped
- 1 tablespoon minced garlic (from 4-6 cloves)
- 1½ 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
- Prepare the chicken: Season the chicken cutlets all over with freshly cracked black pepper and 1½ teaspoons of sea salt. Place the flour in a shallow bowl. Dip each piece of chicken in the flour, turning to coat evenly, then shake off any excess flour. Discard the flour after dredging all the chicken.
- Cook the chicken: In a large skillet over medium-high heat, melt 3 tablespoons of butter with 2 tablespoons of olive oil. Add half of the floured chicken pieces and cook until golden brown and cooked through, about 2 to 3 minutes per side. Remove the cooked chicken and set aside on a serving platter. Repeat with the remaining chicken, adding more butter and oil as needed.
- Make the sauce: In the same skillet, add the finely chopped shallot and cook, stirring occasionally, until soft and fragrant, approximately 2 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant. Pour in the chicken stock and simmer, allowing the liquid to reduce by half, which should take about 4 to 5 minutes.
- Finish the sauce: Reduce the heat to low and stir in the remaining 4 tablespoons of butter, drained capers, lemon zest, fresh lemon juice, and the remaining ½ teaspoon of salt. Stir continuously until the butter is melted and the sauce is smooth and glossy.
- Serve: Pour the prepared sauce over the cooked chicken cutlets on the platter. Garnish with freshly chopped parsley if desired and serve immediately.
Notes
- Butterflying the chicken breasts helps them cook evenly and faster.
- Dredging the chicken in flour creates a light crust that enhances the texture and helps thicken the sauce.
- Use fresh lemon zest and juice for the best bright, tangy flavor in the sauce.
- Capers add a salty, briny note that balances the richness of the butter sauce.
- Feel free to adjust lemon and salt to taste depending on preference.
- Serve with pasta, steamed vegetables, or a crisp salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Italian-American
