Go Back
–+ servings

Easy Chicken Piccata

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. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 2 servings
Calories 1046 kcal

Ingredients
  

  • 2 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 Shallots chopped finely
  • 3 tablespoon Capers
  • 2 cups Chicken Stock
  • 75 grams Butter cold
  • 2 tablespoon Lemon Juice
  • 3 tablespoon Parsley chopped finely
  • ½ teaspoon Salt
  • ½ teaspoon 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 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

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

Serving: 1servingsCalories: 1046kcalCarbohydrates: 51gProtein: 60gFat: 68gSaturated Fat: 25gPolyunsaturated Fat: 6gMonounsaturated Fat: 32gTrans Fat: 1gCholesterol: 232mgSodium: 2355mgPotassium: 1481mgFiber: 5gSugar: 11gVitamin A: 1555IUVitamin C: 51mgCalcium: 89mgIron: 5mg
Tried this recipe?Let us know how it was!