How to Make Chicken Piccata

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.

Slice the two large chicken breasts in half to create four thinner pieces.

Pound the chicken pieces to an even thickness if necessary.

Boil a large pot of water for pasta or prepare mashed potatoes first.

Season both sides of the chicken with 1 teaspoon of kosher salt and 0.5 teaspoon of black pepper, sprinkling from 6 to 10 inches above for even coverage.

Dredge the seasoned chicken in 0.33 cup of all-purpose flour, coating both sides lightly.

Heat a skillet over medium-high heat and add 2 tablespoons of olive oil.

Cook the chicken in the skillet for 3 to 4 minutes on the first side without moving it to develop a crust.

Flip the chicken carefully using tongs and cook for another 3 to 4 minutes until done, checking with a meat thermometer for 165 degrees Fahrenheit.

Remove the cooked chicken from the pan and set it aside on a plate.

Add the remaining olive oil to the pan and heat it.

Press 2 cloves of garlic into the pan and sauté for 30 seconds without burning.

Add 1 cup of chicken broth, 2 tablespoons of capers, and 2 teaspoons of lemon zest to the pan, scraping up any browned bits.

Let the mixture cook for 5 to 7 minutes until reduced by half.

Add 0.33 cup of lemon juice to the pan and let it reduce for another 1 to 2 minutes.

Stir in 2 tablespoons of salted butter until melted to thicken the sauce slightly.

Return the chicken to the pan, spooning the sauce over it and turning off the heat.

Plate the chicken and spoon extra sauce over it before serving with pasta or potatoes.

Garnish with fresh chopped Italian flat leaf parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens