Chicken Piccata

Name: Chicken Piccata
Total time: 25 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 1½ pounds), halved horizontally (see tip); Kosher salt and black pepper; All-purpose flour, for dredging; 6 tablespoons unsalted butter; 3 tablespoons extra-virgin olive oil, plus more as needed; 1 shallot, peeled and sliced lengthwise; 1 lemon, halved (half thinly sliced and seeds removed; half juiced, about 2 tablespoons); 3/4 cup chicken stock; 4 teaspoons drained capers; Coarsely chopped fresh parsley, for garnish (optional)

By Ali Slagle

Updated May 9, 2023

Total Time: 25 minutes
Rating: 5(11,568)
Comments: Read comments

Chicken piccata is an Italian-American staple beloved for its piquant flavors cradled in a silky, butter-rich pan sauce. It also doesn’t hurt that it cooks up very quickly. This version is mostly traditional except that it uses lemon two ways, calling for lemon slices to be caramelized (to soften their tang) and for a hit of fresh juice at the end (to brighten the whole dish). This ensures a sauce that's neither too rich, nor too puckery. Serve with a starch — pasta, polenta, rice or white beans — for sopping up the sauce, and a green vegetable, such as a kale salad, broccoli or green beans.

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Ingredients

Yield:4 servings

4boneless, skinless chicken breasts (about 1½ pounds), halved horizontally (see tip)
Kosher salt and black pepper
All-purpose flour, for dredging
6tablespoons unsalted butter
3tablespoons extra-virgin olive oil, plus more as needed
1shallot, peeled and sliced lengthwise
1lemon, halved (half thinly sliced and seeds removed; half juiced, about 2 tablespoons)
¾cup chicken stock
4teaspoons drained capers
Coarsely chopped fresh parsley, for garnish (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
Step 2
In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.
Step 3
Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.
Step 4
Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.
Step 5
Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.

Tip

Freezing the chicken breasts for 15 minutes will make slicing them through the middle easier.

Ratings

5 out of 5

11,568 user ratings

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Comments

Jemez Mama6 years ago

A friend told me years ago that she saved the plastic liners from stuff like cereal and used it to pound meat/chicken breasts etc. The material used for these liners is really tough and a good way to reuse something before tossing it out! I've used them for years now, always keeping a couple rolled up in the drawer with my zip locks. I've used rolling pins, wine bottles and even the side of my meat tenderizer mallet to pound with and these bags have never split, leaked or anything.

JennyO6 years ago

Not sure if someone suggested this yet: Blanch the lemon slices before sauteeing them to get rid of the bitterness. I learned this technique from Melissa Clark: https://approvedpromo.info/recipes/1016815-pasta-with-fried-lemons-and-chile-flakes?action=click&module=Global</a>%20Search%20Recipe%20Card&pgType=search&rank=2</p><div class="noteactions_noteActions__VlyP0">

Teri6 years ago

Yes! It is wonderful as well and just as delicious. I live in Alaska and have the luxury of fresh and fresh frozen halibut, ling cod and rockfish, etc. readily accessible. This recipe is tasty with all varieties as lemon and capers are perfectly paired with fish. I like to add a bit of Dijon mustard to the sauce as well and if making with chicken, mushrooms. I incorporate a dry wine as well as chicken broth to the sauce. Eat more fish!

Samuel O2 days ago

Really tasty chicken piccata; my only note would be to watch how much olive oil one uses because I may have been a little heavy handed with it (when I might've preferred some butter) and the sauce became super oily as it cooled down mid-way through the meal. Other than that, a really stellar recipe that I highly recommend!

Tiffany Marsh2 weeks ago

Turned out great.

Dee2 weeks ago

I followed the suggestions of others and increased the sauce by adding equal parts stock and white wine. I was generous with my lemon juice and blanched my lemon slices in salted water before adding them to the dish. The dish is easy and delicious - delivers big bang for minimal effort.

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