Go Back Email Link
Embrace The Unseen

Chicken Piccata

Chicken piccata is a bright, zesty dish of pan-seared chicken cutlets simmered in a buttery lemon-caper sauce—tangy, savory, and elegantly simple.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

  • 2 skinless and boneless chicken breasts butterflied and then cut in half
  • 4 tbsp All-purpose flour for dredging
  • 6 tbsp unsalted butter
  • 5 tbsp extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers rinsed
  • 1/3 cup fresh parsley chopped
  • salt & pepper

Method
 

  1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess
  2. In a large skillet over medium-high heat, melt 2 tbsp of butter with 3tbsp olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook the other side for 3 minutes. Remove and transfer to a plate. Melt 2 more tbsp of butter and 2 tbsp of olive oil. When sizzling add the other 2 pieces of chicken and brown both sides in the same manner. Remove from heat and add chicken to the plate.
  3. Into the pan add the lemon juice, stock, and capers. Bring to a boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all chicken to the pan and simmer for 5 minutes. Remove chicken to a platter. Add remaining 2 tbsp butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Notes

[ss_social_share align="left" shape="rounded" size="small" labels="label" spacing="1" hide_on_mobile="0" total="0" all_networks="1"]
QR Code linking back to recipe