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
Optional garnish/serve
Method
For the chicken
- 1
Prepare chicken
Trim any fat from the chicken breasts. Place each breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin until about 1/4 inch (6 mm) thick and even.
- 2
Season and set up dredging station
In a shallow bowl combine the flour, 1 tsp salt, and 1 tsp black pepper. In another shallow bowl whisk together the eggs and 2 tbsp milk until combined.
- 3
Dredge the chicken
Working one at a time, dip each pounded breast into the flour mixture, shaking off excess, then into the egg mixture, and finally back into the flour for a light coating. Shake off excess flour and set aside on a plate.
- 4
Cook the chicken
In a large skillet over medium-high heat, add 2 tbsp olive oil and 2 tbsp butter. When the butter foams and the pan is hot, add the chicken breasts (do not overcrowd; cook in batches if needed). Cook until golden brown, about 3 minutes per side, and an internal temperature reaches 165°F (74°C). Transfer cooked chicken to a warm plate and tent loosely with foil while you make the sauce.
For the sauce
- 5
Sauté garlic
Lower heat to medium. Add 3 tbsp butter to the same skillet and let it melt, scraping up browned bits from the bottom of the pan. Add the 2 minced garlic cloves and sauté for 30–45 seconds until fragrant but not browned.
- 6
Deglaze and reduce
Pour in 1 cup chicken stock to deglaze the pan, stirring and scraping up any remaining browned bits. Allow the stock to come to a simmer and reduce by about one-third, about 3–4 minutes.
- 7
Finish the sauce
Stir in 3 tbsp fresh lemon juice and 2 tbsp rinsed capers. Simmer for 1–2 minutes to marry flavors. Taste and season with 1 tsp kosher salt and 1/2 tsp black pepper, adjusting as needed.
- 8
Mount the sauce
Turn the heat to low and whisk in 2 tbsp cold unsalted butter (from the 'For the chicken' section) a tablespoon at a time until the sauce is glossy and slightly thickened. Stir in 2 tbsp chopped fresh parsley.
- 9
Combine and serve
Return the cooked chicken breasts to the skillet, spooning the sauce over them and heating through for 1–2 minutes. Remove from heat and garnish with lemon slices and extra parsley if desired. Serve immediately so the sauce stays glossy.