Chicken Piccata
Thin pan-fried chicken in a bright lemon, caper, and butter sauce.
Serves 4
Prep 15 min
Cook 20 min
Ingredients
- 4 boneless chicken breasts, sliced in half to make 8 thin cutlets
- 1/2 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 4 tablespoons butter, divided
- 1/2 cup chicken stock
- 1/4 cup lemon juice
- 2 tablespoons capers, rinsed
- 2 tablespoons chopped parsley
Steps
Step 1. Pound the cutlets to 1/2 inch thick. Season and dredge in the flour.
Step 2. Heat the oil and 1 tablespoon of butter in a large pan over medium-high heat. Cook the chicken in batches for 3 to 4 minutes per side, until golden and cooked through (165°F). Move to a plate.
Step 3. Pour the stock and lemon juice into the pan and scrape up the brown bits. Simmer for 3 minutes.
Step 4. Whisk in the remaining butter, add the capers, and return the chicken for 1 minute. Top with parsley.
Where this recipe comes from
Yoribang Italian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Italian dishes. Use the best canned tomatoes, olive oil, and cheese you can find, since there is little else in many of these dishes. Salt the pasta water well, until it tastes like mild seawater, and save a cup of it before draining.