Chicken Piccata (Print Version)
Chicken that’s juicy and breaded, swimming in a tangy lemon-caper sauce. It comes together fast—classic Italian comfort without the wait.
# Ingredients:
→ Chicken
01 -
4 ounces all-purpose flour
02 -
¼ teaspoon salt
03 -
1 teaspoon lemon zest or lemon pepper
04 -
1 pound chicken breasts, slice in half and flatten
→ Cooking Fats
05 -
Use half the oil and half the butter – 1 tablespoon each
06 -
The rest of the olive oil and butter, for second batch
→ Sauce
07 -
2 tablespoons lemon juice
08 -
3 tablespoons capers, rinse and drain
09 -
¼ cup dry white wine
10 -
2 tablespoons fresh parsley, chopped up
11 -
2 teaspoons garlic, minced
12 -
More all-purpose flour, 2 tablespoons
13 -
1 cup chicken stock
# Steps:
01 -
Melt your last bit of butter into the sauce. Slide the chicken back in and let it bubble gently for five minutes, then sprinkle parsley over the top.
02 -
Toss in 3 tablespoons butter. After it melts, let the garlic cook for half a minute. Stir in flour and mix in the wine while you scrape the stuck bits. Pour in stock, lemon juice, and capers. Let it gently cook for five minutes.
03 -
Repeat with the rest of your butter and oil. Sear the last chicken pieces, then take them out of the pan.
04 -
First, in a hot pan with some oil and butter, lay down half the chicken and brown both sides, about 3-4 minutes each. Put cooked pieces aside.
05 -
Mix the chicken breasts with lemon zest and salt, then dust all over with flour.
# Helpful Notes:
01 -
Great with mashed potatoes, rice, or over some pasta
02 -
Add lemon wedges for extra zing on top