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Chicken Piccata Recipe

Name: Mitten & Boot Cafe & Fine Foods Chicken Piccata Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb boneless skinless chicken breasts; 1 cups all-purpose flour; 1 tsp kosher salt; 1 tsp black pepper; 2 units eggs; 0.25 cups freshly grated Parmesan cheese; 4 tbsp unsalted butter (divided); 2 tbsp olive oil; 1 units shallot, minced (or small onion); 1 units garlic clove, minced; 0.5 cups dry white wine (or low-sodium chicken broth); 0.5 cups fresh lemon juice; 2 tbsp capers, drained; 0.5 cups low-sodium chicken broth; 2 tbsp fresh parsley, chopped; 4 slices fresh lemon slices (optional, for garnish); 4 cups cooked pasta, rice, or mashed potatoes

Inspired by Mitten & Boot Cafe & Fine Food

Time35m

Serves4

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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Chicken

1 lb boneless skinless chicken breasts

1 cups 00 bread flour

1 tsp kosher salt

1 tsp black pepper

2 units Eggs

1/4 cups Freshly grated Parmesan cheese

4 tbsp unsalted butter (divided)

2 tbsp olive oil

Sauce

1 units shallot, minced (or small onion)

1 units garlic clove, minced

1/2 cups dry white wine (or low-sodium chicken broth)

1/2 cups fresh lemon juice

2 tbsp capers, drained

1/2 cups low-sodium chicken broth

2 tbsp Fresh parsley, chopped

4 slices fresh lemon slices (optional, for garnish)

To Serve (optional)

4 cups cooked pasta, rice, or mashed potatoes

Method

Chicken

Prep the chicken

If breasts are thick, butterfly them or slice horizontally to make 4 cutlets about 1/2 inch thick. Pat the cutlets dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp black pepper.

Set up dredging station

In a shallow bowl combine 1 cup flour. In another shallow bowl beat 2 eggs with 1/4 cup grated Parmesan until smooth.

Dredge and dust

Lightly coat each chicken cutlet in flour, shaking off excess, then dip into the egg-Parmesan mixture, letting excess drip back into the bowl. Place on a plate ready for cooking.

Cook the chicken

In a large skillet over medium-high heat, add 2 tbsp olive oil and 2 tbsp butter. When the fat is hot and shimmering (but not smoking), add chicken cutlets in a single layer without crowding. Cook 3-4 minutes per side until golden brown and just cooked through (internal temperature 165°F / 74°C). Work in batches if necessary. Transfer cooked chicken to a warm plate and tent loosely with foil.

Sauce

Sauté aromatics

Reduce heat to medium. In the same skillet, add the remaining 2 tbsp butter. Add 1 minced shallot and 1 minced garlic clove; sauté 1-2 minutes until fragrant and softened, scraping browned bits (fond) from the pan with a wooden spoon.

Deglaze

Pour in 1/2 cup dry white wine (or substitute 1/2 cup chicken broth) and simmer 1-2 minutes, scraping the pan, until liquid is reduced by about half.

Build the piccata sauce

Add 1/2 cup low-sodium chicken broth, 1/2 cup fresh lemon juice, and 2 tbsp drained capers. Simmer 2-3 minutes until sauce thickens slightly. Taste and add a pinch of salt if needed (capers add saltiness).

Finish the sauce

Return the cooked chicken and any accumulated juices to the skillet, spooning sauce over each piece. Simmer together 1-2 minutes to reheat the chicken and meld flavors. Stir in 2 tbsp chopped fresh parsley. If desired, add a pat of butter (1 tbsp) to gloss the sauce.

Garnish and serve

Transfer chicken to a serving platter, spoon sauce and capers over top, garnish with lemon slices and additional parsley. Serve immediately over cooked pasta, rice, or mashed potatoes if using.