Hello and welcome to Kelly’s Kitchen. Today’s recipe is a classic dish: Chicken Piccata. Thin chicken breast cutlets in a bright lemony sauce with capers and shallots. Usually when I make chicken, we prefer thighs; they are more moist, tender, and flavorful than breasts. This preparation of breast cutlets keeps them moist and flavorful, though, because we will finish the cutlets in the sauce. Are you ready? Let’s get right to it!
Chicken Piccata Ingredients
- 4 (6- to 8-ounce) Boneless, Skinless Chicken Breasts, Trimmed
- Kosher salt and Pepper
- 2 Large Lemons
- 3/4 cup All-Purpose Flour
- 1/4 cup, plus 1 teaspoon Vegetable (or Grapeseed) Oil
- 1 Shallot, minced
- 1 Garlic Clove, minced
- 1 cup Chicken Bone Broth
- 3 tbsp. Unsalted Butter, cut into 6 pieces
- 2 tbsp. Capers, drained
- 1 tbsp. Minced Fresh Parsley
How to Prepare Chicken Piccata
Step 1
Cut each chicken breast in half crosswise, then cut the thick half in half again horizontally, creating 3 cutlets of similar thickness. Place cutlets between sheets of plastic wrap and gently pound to even ½-inch thickness.
Then, place cutlets on a rimmed sheet tray and season both sides with Kosher salt and black pepper. Set aside for 15 minutes.
Step 2
Halve 1 lemon lengthwise. Trim ends from 1 half, halve lengthwise again, then cut crosswise ¼-inch-thick slices; set aside. Juice remaining half and whole lemon and set aside 3 tablespoons juice.
Step 3
Prepare dredging station with flour in a shallow dish. Place a wire rack set in a sheet tray. Dredge cutlets in flour, shaking gently to remove excess. Place on wire rack. Repeat with all cutlets.
Step 4
Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until smoking. Place 6 cutlets in skillet, reduce heat to medium, and cook until golden brown on each side. About 2 to 3 minutes each side. Return cutlets to wire rack. Repeat with 2 tablespoons oil and remaining 6 cutlets.
Step 5
Add remaining 1 teaspoon oil and shallot to skillet and cook until softened, 1 minute. Next, add garlic and cook until fragrant, 30 seconds. Pour in broth, reserved lemon juice, and reserved lemon slices and bring to a simmer, scraping up any browned bits.
Step 6
Add cutlets to sauce and simmer for 4 minutes, flipping halfway through simmering. Transfer cutlets to platter.
Step 7
Sauce should be thickened to consistency of heavy cream; if not, simmer 1 minute longer. Turn off heat, whisk in butter. Stir in capers and parsley. Season with salt and pepper to taste.
Finishing Touches
Spoon sauce over chicken and serve.
Serve with rice, a salad, or buttered noodles would be great! I hope you revisit this classic dish, Chicken Piccata. My mom sometimes made veal piccata when I was young, and I always loved the bright lemony sauce. Though it’s traditional to use breast cutlets, this sauce is good, I could see it going well with fish, or chicken thighs too. The sauce is the star of the show, for me, so get creative! Looking for a one-pan recipe? Try Sheet Pan Chicken Tikka. Take care and be well, everyone. xo Kelly
Key Equipment
Chicken Piccata
Ingredients:
- 4 6- to 8-ounce Boneless, Skinless Chicken Breasts, Trimmed
- Kosher salt and Pepper
- 2 Large Lemons
- 3/4 cup All-Purpose Flour
- 1/4 cup plus 1 teaspoon Vegetable (or Grapeseed) Oil
- 1 Shallot minced
- 1 Garlic Clove minced
- 1 cup Chicken Bone Broth
- 3 tbsp. Unsalted Butter cut into 6 pieces
- 2 tbsp. Capers drained
- 1 tbsp. Minced Fresh Parsley
Instructions:
- Cut each chicken breast in half crosswise, then cut the thick half in half again horizontally, creating 3 cutlets of similar thickness. Place cutlets between sheets of plastic wrap and gently pound to even ½-inch thickness. Then, place cutlets on a rimmed sheet tray and season both sides with Kosher salt and black pepper. Set aside for 15 minutes.
- Halve 1 lemon lengthwise. Trim ends from 1 half, halve lengthwise again, then cut crosswise ¼-inch-thick slices; set aside. Juice remaining half and whole lemon and set aside 3 tablespoons juice.
- Prepare dredging station with flour in a shallow dish. Place a wire rack set in a sheet tray. Dredge cutlets in flour, shaking gently to remove excess. Place on wire rack. Repeat with all cutlets.
- Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until smoking. Place 6 cutlets in skillet, reduce heat to medium, and cook until golden brown on each side. About 2 to 3 minutes each side. Return cutlets to wire rack. Repeat with 2 tablespoons oil and remaining 6 cutlets.
- Add remaining 1 teaspoon oil and shallot to skillet and cook until softened, 1 minute. Add garlic and cook until fragrant, 30 seconds. Add broth, reserved lemon juice, and reserved lemon slices and bring to a simmer, scraping up any browned bits.
- Add cutlets to sauce and simmer for 4 minutes, flipping halfway through simmering. Transfer cutlets to platter.
- Sauce should be thickened to consistency of heavy cream; if not, simmer 1 minute longer. Turn off heat, whisk in butter. Stir in capers and parsley. Season with salt and pepper to taste. Spoon sauce over chicken and serve.
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