Chicken Piccata
Chicken Piccata is a staple found in most Italian restaurants. It is one that everyone loves plus, it’s incredibly simple to create at home.
Servings: 4
Ingredients
- 2 lemons
- ½ cup all-purpose flour
- 4 boneless, skinless chicken breasts
- Salt and pepper
- ¼ cup vegetable oil
- 1 shallot minced
- 1 garlic clove minced
- 1 cup chicken broth
- 2 tablespoons capers rinsed
- 3 tablespoons unsalted butter cut into pieces and chilled
- 2 tablespoons fresh parsley minced
Instructions
- Adjust oven rack to middle position and heat oven to 200℉. Halve 1 lemon, trim ends, and slice lemon into thin half-moons. With the remaining lemon, squeeze ¼ cup juice.
- Cut chicken horizontally into 2 thin cutlets, then cover with plastic wrap and pound to ½-inch thickness.
- Pat cutlets dry with paper towels. Season with salt and pepper.
- Dredge chicken in flour, shaking off any excess.
- Heat 2 tablespoons oil in large skillet over medium-high heat. Heat oil until just smoking.
- Brown half of the chicken cutlets until lightly golden on both sides (about 4 minutes).
- Transfer to plate and keep warm in the oven. Repeat with remaining oil and cutlets.
- Add shallot and garlic to the oil left in the skillet and cook over medium heat until shallot is softened (about 2 minutes).
- Stir in broth and lemon slices. Scrape up any browned bits and simmer until reduced and slightly syrupy (about 8 minutes).
- Stir in lemon juice and capers. Turn the heat to low and whisk in putter, 1 piece at a time.
- Turn off heat, stir in parsley, and season with salt and pepper.
- Spoon sauce over chicken and serve.
Notes
- For even cooking, ensure the chicken breasts are of uniform thickness. If needed, place them between plastic wrap and gently pound with a meat mallet or the bottom of a pan.
- Add extra flavor to the chicken by mixing the flour with a pinch of salt, pepper, and any other desired herbs or spices before dredging.
- When adding broth to deglaze the skillet, scrape the bottom of the pan well to incorporate all the flavorful browned bits into the sauce.
- To achieve a silky, emulsified sauce, remove the skillet from the heat before whisking in the butter, and add it gradually, whisking continuously.
Nutrition
Calories: 280kcal | Carbohydrates: 19g | Protein: 3g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 480mg | Potassium: 145mg | Fiber: 2g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 32mg | Calcium: 29mg | Iron: 1mg
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