Chicken Piccata Recipe
Chicken Piccata is a delicious and easy-to-make dish featuring tender chicken cutlets cooked in a tangy lemon-caper sauce. It's a flavor-packed recipe that strikes a perfect balance between zesty and savory, making it a crowd-pleasing favorite for any occasion.
Servings 4
Calories 393kcal
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
Instructions
- 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
- 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
- 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
- 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
- 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
- Lemon juice, capers, stock (or wine) Add chicken stock (or wine), lemon juice, capers, and salt to the pan
- To remove the browned parts, use a spatula. Slash the sauce in half
- The remaining butter is whisked in
- The final 2 tablespoons of butter should be whisked in