Piccata Di Pollo Al Limone Recipe

1. Prepare the chicken

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or slice horizontally to make 4 even cutlets (about 4 cutlets total). Pound gently between plastic wrap to an even thickness of about 1/2 inch.

2. Season both sides of each cutlet with 1/2 teaspoon salt and 1/2 teaspoon black pepper (reserve remaining salt and pepper for adjusting at the end).

3. Place flour in a shallow dish and dredge each seasoned cutlet, shaking off excess. Set the dredged cutlets on a plate while you heat the pan.

4. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When the butter foams and the pan is hot, add 2 cutlets (do not crowd). Cook 3 minutes on the first side without moving, until golden-brown, then flip and cook 2–3 minutes more until cooked through (internal temperature 165°F / 74°C). Transfer to a warm plate and tent with foil. Repeat with remaining 1 tablespoon butter, 2 tablespoons olive oil and remaining 2 cutlets. Keep all cooked chicken warm while preparing the sauce.

5. Lower heat to medium. In the same skillet, add the chopped shallot and sauté 1–2 minutes until fragrant and translucent, scraping up browned bits from the bottom of the pan.

6. Add the sliced mushrooms and cook 4–5 minutes until they release moisture and begin to brown.

7. Add the minced garlic and cook 30 seconds until aromatic—do not let the garlic burn.

8. Pour in 1 cup dry white wine to deglaze the pan. Use a wooden spoon to scrape any fond. Bring wine to a simmer and reduce by about half, 3–4 minutes.

9. Add 1 cup low-sodium chicken broth, the quartered artichoke hearts, and 2 tablespoons drained capers. Simmer gently 3–4 minutes to warm the artichokes and meld flavors.

10. Stir in 3 tablespoons fresh lemon juice and 1 teaspoon lemon zest. Taste and add the remaining salt and pepper as needed (up to the reserved amounts).

11. If you prefer a slightly richer, silkier sauce, reduce heat to low and whisk in 2 tablespoons heavy cream. Cook 1 minute to combine. Turn off the heat and swirl in 1 tablespoon cold unsalted butter (optional) to finish the sauce and give shine.

12. Return the cooked chicken cutlets to the skillet, spooning the sauce, mushrooms, artichokes and capers over the top. Warm through 1–2 minutes—do not boil, to keep the chicken tender.

13. Sprinkle 2 tablespoons chopped fresh parsley over the dish and adjust final seasoning with lemon juice or salt if desired.

14. Serve the PICCATA DI POLLO AL LIMONE immediately, spooning extra sauce over each portion. Recommended accompaniments: cooked pasta, mashed potatoes, or crusty bread to soak up the sauce.