Chicken Piccata
Piccata is a cooking method where meat is sliced thin, dredged in flour, sauteed, and served with lemon, butter, and capers sauce. Though it sounds Italian, chicken piccata is an Italian American creation that emerged in the United States in the 1930s.
Ingredients
- 2 boneless skinless chicken breasts or 4 cutlets (about 680g)
- 1 tsp kosher salt
- Freshly ground black pepper
- ½ tsp garlic powder
- 90 g all-purpose flour (or gluten-free alternative)
- 3 tbsp olive oil
- 2 garlic cloves (minced)
- 45 g capers, drained
- 2 tbsp fresh lemon juice, plus zest of 1/2 lemon
- 120 ml dry white wine or chicken stock
- 30 g salted butter
- 1 tbsp heavy cream (optional)
- 20 g fresh parsley (finely chopped)
Instructions
Pat chicken dry; butterfly breasts if needed. Pound cutlets between plastic wrap to 0.5cm thickness.
Season chicken with salt, pepper, and garlic powder on all sides.
Dredge chicken in flour spread on a plate; shake off excess.
Heat olive oil in large skillet over medium heat. Cook chicken 3-5 minutes per side until browned and internal temperature reaches 74°C.
Reduce heat to low; add minced garlic and capers. Cook 1 minute until fragrant.
Stir in lemon zest, lemon juice, and wine. Bring to boil, scraping up brown bits; reduce to simmer.
Add butter and optional cream; simmer 1 minute. Return chicken to pan; simmer 2 minutes.
Plate chicken and drizzle with sauce; garnish with parsley.