Chicken Piccata
Lemony Chicken Piccata is delicious and easy to make! It can be prepared in 20 minutes or less and is perfect for a quick weekday meal!
- Prep time: 5 minutes
- Cook time: 15 minutes
- Yield: Serves 4
- Ingredients
- 2-4 boneless, skinless chicken breast halves (1 1/2 pound total), or 4-8 chicken cutlets
- 1/2 cup flour
- 1/4 teaspoon salt
- Pinch ground black pepper
- 3 Tbsp grated Parmesan cheese
- 4 Tbsp olive oil
- 4 Tbsp butter
- 1/2 cup chicken stock
- 2 Tbsp lemon juice
- 1/4 cup brined capers
- 2 Tbsp fresh chopped parsley
Cut Chicken Breasts into Cutlets and pound them thin:
To make chicken cutlets, slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces.
If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
Dredge cutlets in seasoned flour with Parmesan:
Mix together the flour, salt, pepper, and grated Parmesan. Dredge them thoroughly in the flour mixture, until well coated.
Brown the cutlets in butter and oil:
Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove and reserve to a plate.
Repeat with other cutlets then place them on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce.
Add stock, lemon juice, capers, reduce by half, stir in butter:
Add the chicken stock , lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half.
Whisk in the remaining 2 tablespoons of butter.
Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley. Enjoy!
