The BEST Chicken Piccata
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
381 kcal
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Course
Main Course
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Cuisine
Italian
The BEST Chicken Piccata
Description
This chicken piccata recipe starts by slicing boneless, skinless chicken breasts into thin cutlets, seasoning and coating them lightly in flour. The cutlets are pan-fried in a combination of butter and canola oil until golden and cooked through. After cooking the chicken, the pan is used to prepare the sauce by deglazing with chicken broth or white wine and adding fresh lemon juice, lemon slices, and capers.
The sauce is simmered briefly to meld flavors and is finished by stirring in remaining butter, which enriches and slightly thickens the sauce. The chicken is returned to the sauce or served alongside it, garnished with fresh parsley for color and a hint of herbaceousness.
The bright acidity from lemon and briny capers contrast with the buttery richness, balancing the dish. Serving with mashed potatoes or cauliflower mash is suggested, allowing the sauce to be soaked up and complement the tender chicken cutlets.
To keep chicken warm while the sauce cooks, cover pieces with foil on a platter or place in a low oven.
Ingredients
- 1 lemon
- 1 ½ pounds chicken breast boneless, skinless
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- ⅓ cup all-purpose flour
- 3 tablespoons butter , divided
- 2 tablespoons canola oil
- 1 cup chicken broth or white wine, or a combination of both
- 2 tablespoons capers , drained and rinsed
- flat-leaf parsley , for serving (optional)
Instructions
- Slice the lemon in half, juice one half, then cut the other half into ⅛" slices and set aside.
- Trim any excess fat from the chicken breasts and slice in half lengthwise to make two thin cutlets. Season both sides of the chicken breasts evenly with the kosher salt and freshly ground black pepper then dredge each breast in the flour, shaking off any excess.
- Heat 2 tablespoons butter with the canola oil in a large skillet over medium-high heat. Add 4 pieces of the chicken and cook for 2-3 minutes per side. Transfer to a platter or sheet pan and cover with foil. Continue with the remaining chicken.
- Reduce the heat to medium and add the chicken broth or wine (or ½ cup of both) the lemon juice, sliced lemons, and the capers, scraping up the browned bits on the pan and cook for 2-3 minutes.
- Stir in the remaining 1 tablespoon of butter until melted. Taste for seasoning and spoon the sauce over the chicken breasts. Top with parsley, if desired. Serve with mashed potatoes or cauliflower, polenta, or noodles.
Notes
- Keep cooked chicken warm by covering with foil or placing in a 200°F oven while preparing the sauce.
- Use freshly squeezed lemon juice and thin lemon slices for authentic piccata flavor and garnish.
- Adjust the liquid between chicken broth, white wine, or a combination according to preference.
- Do not overcook the chicken cutlets to maintain tenderness; 2-3 minutes per side is sufficient.
- Serve piccata with mashed potatoes or cauliflower mash to soak up the flavorful sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 11g | 4% |
| Protein | 37g | 74% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 131mg | 44% |
| Sodium | 1180mg | 49% |
| Potassium | 724mg | 15% |
| Fiber | 1g | 4% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 20.5mg | 23% |
| Calcium | 22mg | 2% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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