This chicken piccata recipe is thin chicken cutlets in a lemon-caper pan sauce. It is not chicken parmesan or a baked lemon chicken.
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Chicken Piccata
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Chicken Piccata. From Olivia.
Ingredients
Scale
- 4 thin chicken cutlets
- 1/2 cup (60g) flour
- salt and pepper
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1/2 cup (120ml) chicken broth
- 3 tablespoons lemon juice
- 2 tablespoons capers
- 2 tablespoons chopped parsley
Instructions
- Season the cutlets and dredge them in flour.
- Sear in oil and 1 tablespoon butter, about 3 minutes a side. Set aside.
- Add broth, lemon, and capers to the pan. Reduce 2 minutes. Whisk in the remaining butter and parsley, then spoon over the chicken.
Notes
Thin cutlets cook through before the coating burns. Pound them if they are thicker than a finger.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Flour
A light coat. A thick coat turns gummy in the sauce.
Sauce
It should coat a spoon, not sit like gravy.
Capers
Rinse them if they taste only of brine.
Parsley
Off the heat, so it stays green.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Wine?
Swap half the broth for dry white wine.
Veal?
Same method and same timing for thin cutlets.
Storage
Fridge, 2 days. Reheat gently so the sauce does not split.
Serve
With rice or a green salad. The sauce is the point.