Easy Chicken Piccata | Cooking the Classics

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often more affordable and juicier.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be cheaper in bulk.

Check chicken breasts for quality.

Cut chicken breasts in half horizontally to create four cutlets.

Pound the cutlets to create an even thickness.

Season each side of the cutlets with 1 teaspoon of freshly cracked black pepper and 1 teaspoon of kosher salt.

Add 1/2 cup of all-purpose flour to a small sheet pan.

To the flour, add 1 teaspoon of pepper and 1 teaspoon of salt, and mix well with a fork.

Dredge each chicken cutlet in the seasoned flour, coating well on both sides.

In a large cast iron skillet over medium heat, add 2 tablespoons of olive oil.

When the oil is hot, add two chicken cutlets and cook for about 3 to 4 minutes per side until golden brown.

Remove the cooked chicken from the pan and set aside on a plate loosely covered with aluminum foil.

Repeat the cooking process with the remaining two cutlets.

Add 1 diced shallot to the pan and stir until it starts to soften, about 1 minute.

Add 2 crushed garlic cloves and stir for a few seconds.

Pour in 1/2 cup of white wine and stir, scraping the bottom of the pan to remove brown bits.

Add 1 cup of chicken stock and stir, cooking until the sauce reduces by about half.

Add 2 tablespoons of butter, the juice, and zest from 1 lemon, and whisk until smooth and creamy.

Add 3 tablespoons of capers and 1/2 teaspoon of caper juice to the sauce.

Once the sauce is smooth and velvety, add the chicken back to the pan and spoon the sauce over each cutlet.

Garnish with fresh parsley and lemon slices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens