Chicken Piccata (Recipe)

May 22, 2022

Chicken Piccata (Recipe)


✅ 1 lb boneless skinless chicken breast halves, butterflied into thinner cutlets, then cut in half cross-wise

✅ ½ teaspoon kosher salt, plus more for seasoning

✅ ½ cup of whole wheat flour

✅ 4 tablespoon extra virgin olive oil, (I used Kasandrinos EVOO)

✅ ¼ teaspoon black pepper, plus more for seasoning

✅ lemon zest, from one lemon

✅ ⅓ cup lemon juice

✅ ½ cup chicken broth

✅ ¼ cup capers, drained and rinsed

✅ 2 sprigs thyme

✅ 1 teaspoon chopped parsley

✅ 2 tablespoons unsalted butter (optional)


1️⃣ Flatten the Chicken – To ensure even cooking, cut the chicken breasts in half lengthwise to create 4 total portions. Season both sides of chicken pieces with salt and pepper.

2️⃣ Dredge the Chicken – In a shallow bowl combine flour, ½ teaspoon salt, and ¼ teaspoon pepper. Dredge chicken breasts in the flour mixture shaking off excess, transfer to a plate.

3️⃣ Make the Sauce – In a medium bowl combine lemon zest, lemon juice, chicken broth, and capers. Set aside.

4️⃣ Fry the Chicken – Heat a large 12-inch skillet over medium-high heat. Once hot add the olive oil. When the oil is hot and begins to shimmer, carefully add chicken to the pan. Cook until lightly browned and the thickest part of the meat reaches 160°F (61ºC), about 3 minutes per side. Remove and transfer to a plate.

5️⃣ Reduce the Sauce – Add lemon caper sauce and thyme sprigs to the same pan used to cook the chicken. Bring liquid to a simmer over medium heat. Scrape down the brown bits from the pan and whisk until dissolved into the liquid. Reduce by ⅓, about 2 to 3 minutes.

6️⃣ Simmer – Return chicken to the pan and simmer over medium-low heat for 5 minutes, flipping halfway through. Transfer chicken to a serving dish. Remove and discard the thyme.

7️⃣ Thicken the Sauce – Over low heat, vigorously whisk in 2 tablespoons of butter into the sauce. Taste and season with more salt and pepper as desired. Add the chicken back and pour the sauce over top. Garnish with lemon wedges and parsley.


Servings : 4
Ready in : 25 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean
Calories: 319kcal

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