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 any 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.
I love making this recipe, specially because how easy it is to cook. You can cook it from start to finish in less than 30 minutes. But it feels like a restaurant quality dish. Perfect for dinner parties or special occasions.
Similar Recipes
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.
Check out my other interesting chicken recipes like chicken crostini, Tahini chicken wrap.
Ingredients
- Chicken Breast - use boneless chicken breast, butterfly the chicken and pound them gently so it is even.
- Seasoning flour - the dredging flour is made with plain flour, season with salt and pepper.
- Fat to use - Olive oil and butterare the only fat used in this recipe. Olive oil is used in cooking and butter is added to emulsify the sauce.
- Shallots - finely chopped shallots is used for this recipe. You can use onions instead of shallots.
- Capers - one of the main ingredient that gives a zingy taste to the sauce.
- Liquids - chicken stock, white wine and lemon juice is added.
Step by Step Pictures
Preparing Chicken
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).
Use a meat mallet the bash the chicken gently so it is even and flattened.
Seasoned Flour
2)Now make the seasoned flour. Take flour in a bowl, add in salt and pepper.
3)Mix well and set aside. This is your seasoned flour.
Pan Frying Chicken
4)Now take your chicken breast and coat the chicken with seasoned flour on both sides lightly.
5)No need to press it. Just a light coating is fine.
6)Heat a shallow dutch oven or any skillet. Add 3 tablespoon olive oil, let the oil get hot. Now Place the chicken in the hot oil.
7) pan fry on both sides for 2 mins. It should be lightly golden in colour. Remove to a clean plate and set aside.
Make Piccata Sauce
8)Now for making the sauce. I like to clean the pan using a paper towel to remove the burnt flour particles. Add 1 tablespoon extra olive oil and let it warm through.
9)Add in chopped shallots. Instead of shallots you can use chopped onions.
10)Add in capers. Drain the capers from the brine and add to the pan. saute fthe capers with the onions for 1 min.
11)Pour in chicken stock and use a spatula to scrape the burnt bits from the bottom. Let the stock reduce.
12)Add lemon juice and mix with the chicken stock.
13)Now return the chicken to the sauce. Coat it on both sides with the sauce and let it simmer for 30 seconds on each side. Now remove the chicken onto a clean serving dish.
14)Now to the sauce add in the cold butter. Make sure the butter is cold. Add little at a time and keep mixing as you add in the butter. Let the sauce gets emulsified and turns creamy.
15)Now the sauce is emulsified and creamy. Add in black pepper and parsley and mix well.
16)Piccata Sauce done.
Serving Piccata
17)Take chicken on serving dish. Spoon the sauce over the chicken and top with slices of lemon.
18)Serve immediately.
Expert Tips
- 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.
FAQ
Chicken piccata is pan fried chicken breast in a lemon caper sauce. The sauce is made with lemon, butter, shallots, capers and parsley.
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.
Chicken piccata can be served with any mild pasta dish like spaghetti aglio e olio and garlic butter pasta.
📖 Get Recipe
Chicken Piccata Recipe (Italian Chicken Piccata)
Equipment
Ingredients
- 2 large Boneless Chicken Breast
- ½ cup All Purpose flour
- ½ teaspoon Salt
- ½ teaspoon Black pepper
- 3 tablespoon Olive Oil
For Sauce
- 1 tablespoon Olive Oil
- 5 no Shallots peeled & chopped finely
- 3 tablespoon Capers drained
- 2 cups Chicken Stock
- 75 grams Butter cold
- 2 tablespoon Lemon Juice
- 3 tablespoon Parsley chopped finely
- ½ teaspoon Salt or to taste
- ½ teaspoon Black pepper or to taste
- 1 no 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 tablespoon 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 tablespoon 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
Stumbit
I wholeheartedly appreciate Arthy for bringing this Italian dish among South Indian followers. I am surprised and happy to see a South Indian posting an Italian recipe with authentic ingredients. You are rocking.