Classic Chicken Piccata

An overhead view of two cutlets of chicken piccata topped with lemon and capers sauce and flanked by a serving of cooked linguine and a slice of lemon.

Course: Entree

Cuisine: Italian

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 348kcal

Author: Kris Longwell

This recipe will rival your favorite Italian-American restaurant. This dish is as big in taste as it is beautiful in presentation. And best of all, it comes together in about half an hour, or so. Serve with pasta or rice and a nice white wine.

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Equipment

Large skillet 12 to 18-inch is ideal

Ingredients

4 skinless, boneless chicken cutlets boneless chicken cutlets
Kosher salt and black pepper
1 cup all-purpose flour
¼ cup olive oil
¾ cup chicken stock
½ cup dry white wine
1 tablespoon lemon zest finely chopped
¼ cup fresh lemon juice
¼ cup capers nonpareil, drained
3 tablespoon unsalted butter
2 tablespoon flat-leaf parsley chopped, for garnish

Instructions

Place one chicken breast in a large plastic baggie, and using a meat pounder, pound until about ¼-inch thick. Repeat with other chicken breasts.
4 skinless, boneless chicken cutlets
Sprinkle the chicken evenly with salt and pepper.
Kosher salt and black pepper
Spread the flour on a plate.
1 cup all-purpose flour
Coat the chicken cutlets with the flour, shake off any excess.
In a large saute pan, heat the olive oil over medium-high heat.
¼ cup olive oil
When the oil is hot, carefully add the chicken. Don't overcrowd the pan.
Cook for about 4 minutes on each side, or until it's golden brown all over. (The chicken will not be completely cooked through at this point.)
Set the cutlets aside on a plate to collect any accumulated juices.
Remove oil from the pan and return to medium heat.
Add the stock, wine, lemon zest, and juice. Increase the heat to high and cook for about 2 minutes.
¾ cup chicken stock, ½ cup dry white wine, 1 tablespoon lemon zest, ¼ cup fresh lemon juice
Add the chicken back to the sauce, and simmer for another 3 minutes.
Add the capers and heat for 1 minutes.
¼ cup capers
Remove from the heat and gently stir in the butter around the chicken until melted and slightly thickened.
3 tablespoon unsalted butter
Serve on warmed platter, or individual plates, and garnish with chopped parsley.
2 tablespoon flat-leaf parsley

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

If you can't find thinly sliced chicken breasts, purchase regular-sized (large) boneless, skinless breasts. Place the cuts (one at a time) in a plastic baggie and pound them until they are thin (¼-inch).

Leftovers will keep covered in the fridge for up to 5 days. Reheat in a skillet with additional chicken broth or covered in a 325°F oven until heated through, usually about 15 to 20 minutes.

Nutrition