Pollo Piccata Recipe
Chicken, white wine, lemon, capers, peas
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Sauce
Vegetable (Peas)
Method
Chicken
Prepare and pound chicken
Slice each chicken breast horizontally to make two thinner cutlets (or butterfly and then slice). Place between two sheets of plastic wrap or in a zip-top bag and gently pound with a meat mallet or rolling pin until about 1/4-inch thick and even. Season both sides with 1 tsp salt and 1 tsp black pepper.
Dredge
Spread 1/2 cup all-purpose flour on a plate and lightly dredge each cutlet, shaking off excess. Reserve any remaining flour for thickening the pan sauce if desired.
Brown chicken
Heat 2 tbs olive oil and 1 tbs unsalted butter in a large skillet over medium-high heat until shimmering. Add cutlets in a single layer (work in two batches if needed) and cook 2-3 minutes per side, until golden-brown and just cooked through (internal temperature 160°F/71°C). Transfer cooked cutlets to a warm plate and tent with foil.
Sauce
Deglaze pan
Reduce heat to medium. Add 1/2 cup dry white wine to the hot skillet and use a wooden spoon to scrape up browned bits from the bottom of the pan. Let the wine simmer for about 1 minute to reduce slightly.
Add liquids and capers
Add 1/2 cup low-sodium chicken broth, 3 tbs fresh lemon juice and 2 tbs drained capers to the skillet. Simmer gently 2-3 minutes to combine flavors and reduce the sauce by about one-third.
Finish sauce
Whisk in 2 tbs cold unsalted butter, one piece at a time, to emulsify and slightly thicken the sauce. Taste and adjust seasoning with additional salt or lemon juice if desired. Stir in 2 tbs chopped fresh parsley.
Peas & assembly
While sauce reduces, heat a small saucepan or microwave-safe bowl and warm 1 cup thawed peas with a pinch of salt and the optional 1 tsp lemon zest for 1-2 minutes until hot. Drain any excess water.
Return the chicken cutlets to the skillet, spooning some sauce over them. Cook 1 minute more to reheat and let the flavors meld. Arrange chicken on a serving platter or plates, spoon extra sauce and capers over each cutlet, and scatter the warmed peas alongside or spooned over the chicken.