Chicken Piccata Recipe
Make Chicken Piccata Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the chicken
For the sauce
To finish / optional
Method
For the chicken
- 1
Prepare and pound
Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly each breast or slice horizontally to make two thinner cutlets (about 1/4-inch thick). Place each cutlet between two sheets of plastic wrap or in a large zip-top bag and gently pound with a meat mallet or rolling pin until even in thickness.
- 2
Season and dredge
Combine flour, salt, and pepper on a large plate or shallow bowl. Beat the eggs in a separate shallow bowl. Lightly season both sides of each cutlet with additional salt and pepper if desired. Dredge each cutlet first in flour, shaking off excess, then dip into the beaten eggs, then give a final light dusting of flour if you want an extra light crust.
- 3
Cook chicken
In a large skillet over medium-high heat, add 2 tablespoons olive oil and 2 tablespoons butter. When the butter foams and the pan is hot (but not smoking), add chicken cutlets in a single layer without crowding — cook in batches if necessary. Cook 2–3 minutes per side until golden-brown and just cooked through (internal temperature ~165°F / 74°C). Transfer cooked cutlets to a plate and tent loosely with foil to keep warm.
For the sauce
- 4
Sauté aromatics
Lower heat to medium and add 1 tablespoon olive oil and 1 tablespoon butter to the same skillet. Add the minced garlic and sauté about 30 seconds until fragrant but not browned.
- 5
Deglaze pan
Carefully pour in the white wine (or 1 cup chicken broth) to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the liquid simmer and reduce by about half, 2–3 minutes.
- 6
Add liquids and capers
Add the 1 cup low-sodium chicken broth, 1 cup fresh lemon juice, and the 2 tablespoons rinsed capers. Bring to a simmer and let the sauce reduce slightly for 3–4 minutes so flavors concentrate.
- 7
Finish the sauce
Reduce heat to low. Whisk in the remaining 3 tablespoons butter, one tablespoon at a time, swirling the pan or whisking to emulsify and thicken the sauce gently. Taste and adjust seasoning with salt and pepper as needed.
- 8
Return chicken to skillet
Return the cooked chicken cutlets and any accumulated juices to the skillet, spoon the sauce over them, and simmer briefly (1–2 minutes) so the chicken heats through and absorbs some sauce flavors.
- 9