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Chicken Piccata with Fried Capers and Roasted Tomatoes
5 from 9 votes

Chicken Piccata with Fried Capers and Roasted Tomatoes

Tender chicken cutlets in a bright, lemon-butter sauce, topped with crispy fried capers. Roasted tomatoes and lemons are a modern addition.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4
Course: Main Course, Others
Cuisine: American, International

Ingredients

For the Chicken Piccata
  • 2 skinless boneless chicken breasts
  • kosher salt coarse kosher salt and freshly ground
  • black pepper coarse kosher salt and freshly ground
  • 1/4 cup all-purpose flour
  • 1/4 cup Parmesan Cheese grated
  • 3 tablespoons extra-virgin olive oil
  • 3-4 tablespoons capers rinsed and dried on a paper towel, brined
  • 3 cloves garlic minced
  • 4 tablespoons lemon juice approx 1 large lemon
  • 3/4 cup chicken stock low sodium
  • 1/2 cup white wine recommended Pinot Grigio or Sauvignon Blanc, dry
  • 1/2 - 1 teaspoon honey
  • 3 tablespoons butter cold, unsalted
  • 1/4 cup parsley roughly chopped, fresh
For the Roasted Tomatoes and Lemons:
  • 1 pint cherry tomato or grape tomato, large
  • 1 lemon thinly sliced
  • 1 tablespoon olive oil
  • black pepper coarse kosher salt and freshly ground
  • kosher salt coarse kosher salt and freshly ground

Instructions

For the roasted tomatoes and lemons: Preheat oven to 425ºF
    Cup of Yum
  1. Place tomatoes and lemon slices on a baking sheet in a single layer. Drizzle on olive oil and season with salt and pepper, to taste. Roast until tomato skins split a little and lemon slices are lightly browned, about 10-15 minutes, depending on the size of the tomatoes. Set aside.
For the Chicken Piccata:
  1. Cut each breast in half horizontally to make thinner. One at a time, add pieces inside a heavy sealable bag and pound to make them 1/2 inch thick.
  2. Combine flour, cheese and pour onto a plate. Season chicken with salt and pepper. Dredge chicken pieces in the flour mixture and shake off excess.
  3. Heat a large skillet over medium-high, add the olive oil. When shimmering, add the capers and cook for about 1-2 minutes, until they open up a bit and brown a little. Remove the capers with a slotted spoon and and let drain on a paper towel.
  4. In the remaining oil, add chicken in a single layer but don’t crowd the pan, cook in batches if necessary. Cook until golden brown, about 2-3 minutes. Flip and brown the other side, about 3 minutes, until fully cooked. Remove and transfer to plate. Cover with foil to keep warm. Repeat with the rest of the chicken, adding little more oil, if needed.
  5. Once all the chicken is cooked, reduce heat to medium and add garlic. Cook for 30 seconds then add the lemon juice, stock, honey, and wine. Bring to simmer, scraping up any brown bits from the pan. Cook until reduced by half, about 4-5 minutes. Taste for seasoning and add salt and pepper as needed. Stir in the butter until melted. The sauce should be slightly thick and glossy. Slide the chicken back into the pan and coat with the sauce. Sprinkle over the parsley and capers, and serve immediately with the roasted tomatoes and lemons on the side.