Sometimes it amazes me how a simple combination of basic, on-hand ingredients can yield such delightful results.
Chicken piccata is nothing more than chicken breast cutlets, dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and either stock or white wine.
It can be prepared in 20 minutes or less and is so easy and delicious it should be part of every home cook’s repertoire. It’s perfect for a quick midweek meal!
How to make Chicken Piccata
Chicken Piccata Recipe
PrintIngredients
- 2-4 boneless, skinless chicken breast halves (1 1/2 pound total), or 4-8 chicken cutlets
- 1/2 cup flour
- 1/4 teaspoon salt
- Pinch ground black pepper
- 3 tablespoons grated Parmesan cheese
- 4 tablespoons extra virgin olive oil
- 4 tablespoons butter
- 1/2 cup chicken stock or dry white wine (such as a Sauvignon Blanc)
- 2 tablespoons lemon juice
- 1/4 cup brined capers
- 2 tablespoons fresh chopped parsley
Method
1 Prepare chicken cutlets, pound them thin: To make chicken cutlets, slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces.
If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
2 Dredge cutlets in seasoned flour with Parmesan: Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
3 Brown cutlets in butter and oil: Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate.
Cook the other breasts in the same manner, remove from pan. Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce.
4 Add stock or wine, lemon juice, capers, reduce by half, stir in butter: Add the chicken stock or white wine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half.
Whisk in the remaining 2 tablespoons of butter.
Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.
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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Chicken Piccata
My wife would let me prepare this three times a week. We just love it. I always serve this over linguine. I use a little more lemon. After the butter is added I’ll put the chicken back in the pan, flip it once and remove. (This reheats the chicken and coats it with sauce) I then add the cooked linguini to the sauce making sure the noodles get sauce. Empty the pan into a large enough bowl and add the chicken to one side on top. Serve and deal with the compliments.
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I’m so glad you like the chicken piccata Gmuny! Great idea to serve over linguine.
Came out picture perfect except I warmed the browned pieces in 350′ oven for 15 minutes while I was preparing the sauce.
Substituted 4TBS of lemon juice, both 1/2 cup of chicken broth and 1/2 cup of Sauvignon Blanc white wine , 1/2 tsp of sugar to butter, caper, parsely sauce to reduce the tartness from the lemons.
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Excellent! Made as instructed, delicious.
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Excellent! A definite repeat.
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The smallest size commercial chicken stock in my area is 1 cup. Rather than waste the remaining 1/2 cup of stock, I put it into a sandwich size freezer bag, freeze it for the next time I make chicken piccata. BTW fabulous recipe!
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