Chicken Piccata Recipe

Name: Dal Granos Chicken Piccata Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 pieces skinless boneless chicken breasts; 1 tsp kosher salt; 0.5 tsp black pepper; 0.75 cups all-purpose flour; 1 pieces eggs; 2 tbs milk; 2 tbs olive oil; 2 tbs unsalted butter; 1 cups cherry tomatoes (halved); 2 cloves garlic (minced); 3 tbs fresh lemon juice; 0.5 cups chicken stock or low-sodium broth; 2 tbs capers (rinsed if salted); 2 tbs fresh flat-leaf parsley (chopped); 0.25 tsp red pepper flakes

Inspired by Dal Grano

Time35m

Serves4

Cherry Tomatoes, Lemon Juice, Capers, Parsley

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

2 pieces skinless boneless chicken breasts

1 tsp kosher salt

1/2 tsp black pepper

3/4 cups 00 bread flour

1 pieces Eggs

2 tbs Milk

2 tbs olive oil

2 tbs Unsalted butter

Sauce & Vegetables

1 cups cherry tomatoes (halved)

2 cloves Garlic (minced)

3 tbs fresh lemon juice

1/2 cups chicken stock or low-sodium broth

2 tbs capers (rinsed if salted)

2 tbs fresh flat-leaf parsley (chopped)

1/4 tsp Red pepper flakes

Method

Chicken

Prepare and pound

Trim any fat from the chicken breasts and slice each breast horizontally to make two thinner cutlets (or butterfly and then slice) so you have 4 pieces total. Place a piece between plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness of about 1/4 inch. Repeat with remaining pieces.

Season and dredge

Season both sides of each cutlet with the kosher salt and black pepper. In a shallow bowl whisk the egg with the milk. Place the flour in a separate shallow dish. Dredge each cutlet first in flour, shaking off excess, then dip in the egg mixture, and finally a light second dusting of flour. Set on a plate while heating the pan.

Pan-fry

Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter. When the butter foams and oil is shimmering, add cutlets in a single layer (work in batches if necessary). Cook 2-3 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer cooked cutlets to a warm plate and tent with foil.

Sauce & Vegetables

Sauté garlic and tomatoes

Reduce heat to medium. If needed, add the remaining 1 tablespoon butter to the same skillet. Add the minced garlic and sauté 20-30 seconds until fragrant (do not brown). Add the halved cherry tomatoes and cook 2-3 minutes, stirring, until they begin to soften and release juices.

Deglaze and simmer

Pour in the chicken stock and scrape any brown bits from the pan with a wooden spoon. Add the lemon juice and capers. Bring to a gentle simmer and cook 2-3 minutes to reduce slightly and concentrate flavors. Taste and adjust seasoning with additional salt and pepper if desired. Stir in red pepper flakes.

Finish sauce

Swirl in the remaining butter (if not already added) or reduce heat to low and whisk in 1 tablespoon butter at a time until the sauce is slightly glossy. This will emulsify the sauce and round the flavors. Add chopped parsley and stir to combine.

Combine and serve

Return the cooked chicken cutlets to the skillet, spooning the sauce, tomatoes, and capers over them. Warm through for 1-2 minutes so the chicken reabsorbs some sauce. Plate the cutlets and spoon remaining sauce and tomatoes on top. Garnish with additional parsley and an optional lemon wedge.