Chicken piccata Recipe with Step by Step Pictures. Pan fried chicken breast cooked with a lemon butter sauce dotted with capers and lemon slices which is a popular Italian dish easy to make at home. Piccata is served with lemon butter pasta or Aglio e Olio.
Chicken Piccata Recipe
Chicken piccata is my favourite dish to order in ant fancy restaurants. I love the tender juicy chicken with the creamy lemon sauce. It is so refreshing to have along side with some spaghetti aglio e olio.
About Chicken Piccata Recipe
Piccata usually made using chicken or veal dredged in seasoned flour and pan fried in butter till cooked. The sauce is made in the same pan in which chicken is cooked using butter, lemon, capers, shallots and parsley. Butter is essential in making piccata sauce for the rich taste.
Piccata is a popular Italian Dish which is well known all over the world. Chicken is butterflied or sliced and flattened till it same width between between two pieces of plastic wrap. It is seasoned and dredged in flour before being browned in olive oil. The sauce is made using Lemon juice and white wine or chicken stock are added which is reduced. Flavourings like shallots, capers, garlic and lemon slices are added in the sauce. Generous amount of cold butter is added into the sauce to finish the sauce.
Similar Recipes,
Chicken in Mustard Cream Sauce
Ingredients for Chicken Piccata
- Boneless Chicken Breast
- All Purpose flour
- Salt & Black Pepper
- Olive Oil
- Shallots
- Capers
- Chicken stock
- White Wine
- Butter (cold)
- Lemons
- Parsley
Video for Chicken Piccata
Check out my other interesting chicken recipes like chicken crostini, Tahini chicken wrap.
How to Make Chicken Piccata Recipe
Butterfly Chicken Breast
Take boneless chicken breast in a cutting board. You will be needing boneless skinless chicken breast. Butterfly the chicken breast (use a knife to open up the chicken breast like a book). Use a meat mallet the bash the chicken gently so it is even and flattened.
Seasoned Flour
Now make the seasoned flour. Take flour in a bowl, season with salt and pepper. Mix well and set aside. You can add any dried herbs like thyme, parsley into the flour if needed. Coat the chicken with seasoned flour on both sides. Set aside.
Frying Chicken
In a shallow Dutch oven, heat 3 tbsp olive oil. Place the chicken in the hot oil and pan fry on both sides for 2 mins. Remove to a clean plate and set aside.
Piccata Sauce
Now for making the sauce. I like to clean the pan using a paper towel to remove the burnt flour particles. Add 1 tbsp extra olive oil and let it warm through. Add in chopped shallots and capers and saute for 1 min. Pour in chicken stock and use a spatula to scrape the burnt bits from the bottom. Let the chicken stock boil and reduce until it is half way reduced. Now add in lemon juice and mix well.
Finishing Piccata Sauce
Place the chicken back into the sauce and coat on both sides. Now remove the chicken onto a clean serving dish. Now to the sauce add in the butter. Make sure the butter is cold. Add little at a time and mix well so the sauce gets emulsified and turns creamy. Add in black pepper and parsley and mix well.
Serving
Spoon the sauce over the chicken and top with slices of lemon. Serve immediately.
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📖 Recipe Card
Easy Chicken Piccata
Ingredients
- 2 Boneless Chicken Breast
- ½ cup All Purpose flour
- ½ tsp Salt
- ½ tsp Black pepper
- 3 tbsp Olive Oil
For Sauce
- 1 tbsp Olive Oil
- 5 Shallots chopped finely
- 3 tbsp Capers
- 2 cups Chicken Stock
- 75 grams Butter cold
- 2 tbsp Lemon Juice
- 3 tbsp Parsley chopped finely
- ½ tsp Salt
- ½ tsp Black pepper
- 1 Lemon sliced
Instructions
- Take boneless chicken breast in a cutting board. You will be needing boneless skinless chicken breast. Butterfly the chicken breast (use a knife to open up the chicken breast like a book). Use a meat mallet the bash the chicken gently so it is even and flattened.
- Now make the seasoned flour. Take flour in a bowl, season with salt and pepper. Mix well and set aside. You can add any dried herbs like thyme, parsley into the flour if needed.
- Coat the chicken with seasoned flour on both sides. Set aside.
- In a shallow Dutch oven, heat 3 tbsp olive oil. Place the chicken in the hot oil and pan fry on both sides for 2 mins. Remove to a clean plate and set aside.
- Now for making the sauce. I like to clean the pan using a paper towel to remove the burnt flour particles. Add 1 tbsp extra olive oil and let it warm through. Add in chopped shallots and capers and saute for 1 min.
- Add in chicken stock and use a spatula to scrape the burnt bits from the bottom. Let the chicken stock boil and reduce until it is half way reduced. Now add in lemon juice and mix well.
- Place the chicken back into the sauce and coat on both sides. Now remove the chicken onto a clean serving dish.
- Now to the sauce add in the butter. Make sure the butter is cold. Add little at a time and mix well so the sauce gets emulsified and turns creamy. Add in black pepper and parsley and mix well.
- Spoon the sauce over the chicken and top with slices of lemon. Serve immediately.
Video
Notes
- You can use ½ cup of white wine in this dish for more authentic taste.
- Sliced lemons can be added directly into the sauce during the final minute of cooking. But I like it as garnish.
- Make sure you cook the chicken breast just right else the chicken may get rubbery.
- Taste and adjust the lemon juice.
- Make sure your butter is cold and cut into small pieces when you add in piccata.
- Some people prefer to add cream in their sauce. If you want you can a splash of cream which I think is not necessary.
Nutrition
Chicken Piccata Recipe Step by Step Pictures
1)Take boneless chicken breast in a cutting board. You will be needing boneless skinless chicken breast. Butterfly the chicken breast (use a knife to open up the chicken breast like a book).
2)Use a meat mallet the bash the chicken gently so it is even and flattened.
3)Now make the seasoned flour. Take flour in a bowl.
4)season with salt and pepper. Mix well and set aside.
5)Mix well.
6)Coat the chicken with seasoned flour on both sides.
7)Set this aside.
8)In a shallow Dutch oven, heat 3 tbsp olive oil. Place the chicken in the hot oil.
9) pan fry on both sides for 2 mins. Remove to a clean plate and set aside.
10)Now for making the sauce. I like to clean the pan using a paper towel to remove the burnt flour particles. Add 1 tbsp extra olive oil and let it warm through.
11)Add in chopped shallots.
12)Add in capers.
13)saute for 1 min.
14)Add in chicken stock and use a spatula to scrape the burnt bits from the bottom. Let the stock reduce.
15)Add lemon juice.
16)Place the chicken back into the sauce and coat on both sides.
17)Now remove the chicken onto a clean serving dish. Now to the sauce add in the butter. Make sure the butter is cold. Add little at a time and mix well so the sauce gets emulsified and turns creamy.
18)Now the sauce is emulsified and creamy.
19)Add in black pepper and parsley and mix well.
20)Sauce done.
21)Take chicken on serving dish.
22)Spoon the sauce over the chicken and top with slices of lemon.
23)Serve immediately.
Tips & Tricks
- You can use ½ cup of white wine in this dish for more authentic taste.
- Sliced lemons can be added directly into the sauce during the final minute of cooking. But I like it as garnish.
- Make sure you cook the chicken breast just right else the chicken may get rubbery.
- Taste and adjust the lemon juice.
- Make sure your butter is cold and cut into small pieces when you add in piccata.
- Some people prefer to add cream in their sauce. If you want you can a splash of cream which I think is not necessary.
Frequently Asked Questions
What is chicken piccata sauce made of?
Chicken piccata is pan fried chicken breast in a lemon caper sauce. The sauce is made with lemon, butter, shallots, capers and parsley.
What does chicken piccata taste like?
Chicken piccata taste very unique and delicious. It taste fresh almost like simmer. Delicate chicken is cooked in a lemon butter sauce which taste so good.
What do you eat chicken piccata with?
Chicken piccata can be served with any mild pasta dish like spaghetti aglio e olio and garlic butter pasta.
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