Craving a dish that's as elegant as it is easy? Chicken Piccata delivers the perfect combination of juicy chicken breasts simmered in a bright, lemony sauce with a touch of savory capers.
- ¼ cup salted butter
- 1 ½ tbsp all-purpose flour
- 1 cup chicken broth (or chicken stock)
- ½ fresh lemon (about 1 ½ tablespoons of lemon juice)
- ¼ cup chicken broth and 1-2 teaspoons lemon juice
- 3 tbsp capers (drained)
- 2 tbsp chopped fresh parsley (plus extra for garnish)
- Shredded Parmesan cheese for garnish (optional)
Prepare the Chicken:
Using a meat mallet, gently pound each chicken breast to about ½-inch thick.
If the breasts are larger than 7 ounces, cut them in half before pounding.
Coat the Chicken:
In a shallow bowl, combine the flour, lemon zest, salt, and pepper.
Dredge each chicken breast in the flour mixture, ensuring any excess is shaken off.
Cook the Chicken:
Heat olive oil in a 10-inch skillet over medium-high heat.
Cook the chicken in batches for 4-5 minutes per side, until lightly browned and cooked through (internal temperature should reach 165°F).
Remove from the skillet and keep warm.
Prepare the Sauce:
Lower the heat to medium and melt the butter in the same skillet.
Whisk in the flour, scraping up any browned bits from the pan, and cook for about 2 minutes.
Make the Sauce:
Gradually whisk in the ¼ cup chicken broth and 1-2 teaspoons lemon juice, ensuring the mixture is smooth after each addition.
Add the remaining chicken broth (for a total of 1 cup). Simmer for about 3 minutes, stirring occasionally.
Combine Chicken with Sauce:
Return the chicken to the skillet, allowing it to simmer in the sauce for 2-3 minutes until heated through.
Season with salt and pepper to taste.
Notes:
- Chicken: For larger chicken breasts (over 7oz), cut them in half crosswise before pounding them to ½-inch thickness. You can also use chicken thighs or veal, adjusting the cooking time as necessary.
- Sauce: Fresh lemon juice is best for flavor. If you don't have capers, finely chopped green olives make a great substitute.
- Serving Suggestions: Chicken piccata pairs well with pasta like linguine or angel hair, or it can be served with mashed potatoes, rice, or roasted vegetables such as asparagus, steamed broccoli, or roasted cauliflower.
- Optional Add-ins: For extra flavor, you can sauté minced garlic in the butter before adding the flour to the skillet.