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Chicken Piccata

Chicken Piccata is a culinary delight that tantalizes the taste buds with its vibrant and zesty flavors. The tender, golden-brown chicken cutlets are perfectly complemented by a luscious sauce made from fresh lemon juice, butter, and capers. Each bite offers a harmonious blend of tangy, savory, and slightly briny notes, creating a symphony of flavors that dance on your palate. The sauce, rich and velvety, coats the chicken beautifully, making every mouthful a burst of deliciousness. Paired with a side of pasta or a slice of crusty bread to soak up the extra sauce, Chicken Piccata is a dish that promises pure comfort and satisfaction.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine Italian
Servings 4 people
Calories 400 kcal

Ingredients
  

  • 2 lbs chicken cutlets boneless, skinless, butterflied and pounded to 1/2"
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 cup flour
  • 12 tbsp butter
  • 4 tbsp olive oil extra virgin
  • 1 shallot finely chopped
  • 6 cloves garlig minced
  • 1 1/2 cup chicken stock
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 2 tbsp capers
  • fresh parsley garnish

Instructions
 

  • Season the Chicken: Sprinkle the chicken all over with salt and pepper. Place the flour in a shallow bowl. Dip each piece of chicken into the flour, turning to coat, and shake off any excess. Discard the flour once all the chicken is dredged.
  • Cook the Chicken: Heat 3 tablespoons of butter and 2 tablespoons of oil in a large skillet over medium-high heat until the butter has melted. Add half of the chicken and cook until golden brown and cooked through, about 2-3 minutes per side. Repeat with the remaining chicken, adding more butter and oil to the skillet as needed. Transfer the cooked chicken to a serving platter.
  • Prepare the Sauce: Add the shallot to the pan and cook, stirring occasionally, until soft and fragrant, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Stir in the stock and simmer until the liquid is reduced by half, about 4-5 minutes. Reduce the heat to low, then stir in 4 tablespoons of butter, capers, lemon zest, lemon juice, and the remaining ½ teaspoon of salt.
  • Serve: Pour the sauce over the chicken and garnish with parsley before serving