Chicken Piccata

    • Prep Time
    • 10 mins
    • Cook Time
    • 25 mins
    • Yield
    • 12 cutlets
    • Difficulty Level

This is a recipe for chicken piccata. A version of this recipe originally came from Italy and is usually prepared using veal. But I decided to use everyone’s favorite–chicken.

The cutlets are fried then topped with a lemony caper sauce. Deliciousness! Simple to put together and so very good. This is perfect for a quick dinner.

Rate Recipe

3 Ratings

Ingredients

  • 4 skinless and boneless chicken breasts, pounded
  • salt
  • freshly ground black pepper
  • 1 cup flour, for dredging
  • 3 tbsp margarine
  • 5 tbsp extra-virgin olive oil
  • 2 lemons, juiced
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped

Instructions

  • 1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  • 2. In a large skillet over medium high heat, heat 5 tbsp olive oil. Add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes.
  • 3. Remove, transfer and set aside on a plate. Repeat with the other chicken cutlets.
  • 4. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.
  • 5. Return all the chicken to the pan and simmer for another 5 minutes. Transfer the chicken to a serving platter.
  • 6. Meanwhile, add 2 tbsp margarine to the sauce. Stir until incorporated. Pour sauce over chicken and garnish with parsley.

Instructions

  • 1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  • 2. In a large skillet over medium high heat, heat 5 tbsp olive oil. Add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes.
  • 3. Remove, transfer and set aside on a plate. Repeat with the other chicken cutlets.
  • 4. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.
  • 5. Return all the chicken to the pan and simmer for another 5 minutes. Transfer the chicken to a serving platter.
  • 6. Meanwhile, add 2 tbsp margarine to the sauce. Stir until incorporated. Pour sauce over chicken and garnish with parsley.

Rate this recipe

  • 3 people rated this recipe

  • Average Rating

    (3.7 / 5)


LIKE US ON FACEBOOK   


Comments