Chicken Piccata Recipe

In less than 30 minutes, you can prepare this simple chicken piccata recipe! Butter, lemon juice, capers, and stock or wine are combined to make a sauce to go with the flour-dredged, browned chicken breast cutlets.

What is Chicken Piccata?

Flour-coated chicken cutlets are browned in butter, lemon juice, capers, and stock or wine sauce.
It takes 30 minutes or less to make and is so simple and delightful that it should be on every home cook’s menu. It’s ideal for a quick weekly dinner!

Ingredients

• 4 to 8 chicken cutlets or 1 1/2 pounds of skinless chicken breasts
• All-purpose flour, half a cup
• 1/4 of a teaspoon of kosher salt
• 1 pinch of Ground black pepper
• 3-tablespoons grated Parmesan
• 1/4 cup EVO
• 4-tablespoon butter
• 1/2 cup wine or chicken stock (such as a Sauvignon Blanc)
• Two teaspoons of lemon juice, fresh
• 1/4 cup drained capers
• 2 teaspoons finely minced parsley

Method

1. Make the chicken cutlets horizontally butterflying the chicken breast halves. You might want to cut the large breast pieces you’re working on in half
2. Put the slices over two sheets of plastic wrap and use a meat punch to pound them to a thickness of 1/4 inch if they are still thick after butterflying
3. Put the flour, Parmesan, salt, and pepper in a basin and use it to coat the cutlets. Chicken parts should be water-rinsed. They should be fully coated after being dredged in the flour mixture
4. To brown the cutlets, warm 2 tablespoons of butter and a lot of olive oil in a big skillet over medium-high heat. Don’t overfill the pan as you add the first half of the chicken pieces. 3 minutes should be enough to thoroughly brown either side. Chicken should be taken out of the pan and set aside on a platter
5. In the same way, cook the additional breasts, then take them out of the pan. The breasts should be placed on a rack over a roasting pan and kept warm in a 225°F oven while the sauce is being made
6. Lemon juice, capers, stock (or wine) Add chicken stock (or wine), lemon juice, capers, and salt to the pan
7. To remove the browned parts, use a spatula. Slash the sauce in half
8. The final 2 tablespoons of butter should be whisked in

Serve right away: The sauce should be drizzled over the chicken before it is served. Add parsley as a garnish.

FAQs

What can I use in chicken piccata in replace capers?

Green olives are a salty, bitter, and acidic replacement for capers. They’re great in sauces, casseroles, salads, and chicken piccata.

Chicken Piccata or Chicken Marsala?

Chicken Marsala has the fewest carbs per 100g. Chicken piccata has less sugar per 100g. Chicken Francese has the highest fiber content per 100 grams. The greatest protein per 100 grams is found in chicken cordon bleu.

Do capers have an olive flavor?

Caper flavor is related to green olive brininess and lemony acidity, but it also has a distinct floral tartness. Because capers are brine-packed, they offer a pronounced salty, savory flavor profile.