Chicken Piccata: The 25-Minute Lemon-Caper Recipe

Chicken Piccata: The 25-Minute Lemon-Caper Recipe

Italian-American pan-fry dish with chicken breast, lemon, capers, and butter

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Servings: 4 servings Course: Main Course Cuisine: Italian-American Calories: 385 kcal

Ingredients

The chicken

2 large boneless, skinless chicken breasts chicken breasts
1 tsp fine sea salt
Freshly ground black pepper
60 g all-purpose flour (for dredging)

The sear

2 tbsp extra-virgin olive oil
2 tbsp unsalted butter

The piccata sauce

1 shallot (finely minced)
120 ml dry white wine (Pinot Grigio, Sauvignon Blanc)
240 ml chicken broth (unsalted)
60 ml fresh lemon juice (2 lemons)
3 tbsp brined capers (drained, rinsed if very salty)
60 g cold unsalted butter (cubed)
3 tbsp flat-leaf parsley (chopped)
Thin lemon slices (to serve)

Instructions

Method

1

Pound and season the chicken cutlets

2

Dredge the cutlets in flour

3

Sear the chicken in olive oil and butter

4

Sweat the shallot in the pan

5

Deglaze with white wine

6

Add broth and lemon juice

7

Mount with cold butter

8

Return the chicken to the sauce and serve

Equipment

Wide 30 cm skillet
Mallet
Wooden spoon

Nutrition

Servingper serving

Calories385

Notes

Traditional Italian dish with veal, adapted to chicken in the US

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