Chicken Piccata

"Cook's Illustrated has the best technique descriptions I've ever seen and this recipe, with a little tweaking, is the best piccata I've ever tried with an assertive lemon accent."
 
Chicken Piccata created by DianaEatingRichly
Ready In:
40mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Halve one lemon lengthwise and slice one half crosswise into 1/8-1/4 inch thick slices.
  • Juice the remaining 1 1/2 lemons to obtain 1/4 cup juice.
  • Salt & pepper each cutlet generously and coat each with flour.
  • Heat a large heavy-bottomed skillet over medium-high heat until hot, add 2 tbsp oil, saute half of the cutlets until medium brown (2 minutes per side).
  • Transfer cutlets to warm plate.
  • Add remaining oil and repeat with remaining cutlets.
  • Add shallot or garlic to pan over medium heat -- saute until fragrant (30 seconds).
  • Add stock and lemon slices, increase heat to high and deglaze pan; simmer until liquid reduces to about 1/3 cup.
  • Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup.
  • Remove pan from heat, swirl in butter until it melts and thickens sauce; swirl in parsley.
  • Spoon sauce over chicken and serve immediately.

Join The Conversation

all
reviews
tweaks
q&a
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  1. trishsumerlin
    The recipe instructions don’t say what I do with the butter. Is it an alternate ingredient for the olive oil? Some recipes call for using both at the same time to brown the meat being used. However the oil and butter call for a different amount for each ingredient. Help. I’ll get this recipe made sooner or later.
     
  2. trishsumerlin
    The recipe says it’s for Chicken Piccata But never shows amount of chicken needed in ingredient list.
     
  3. defriesen
    This was a wonderful dish. I didn't make any changes and it did not seem too lemony to me. I loved the additional flavor the capers brought.
     
    • Review photo by defriesen
  4. baltisraul
    1/4 cup of lemon juice is just about right. We left the halved lemon out of the recipe. Used boneless skinless thighs and the meal was wonderful.
     
  5. rachelle.gagne
    Can you freeze chicken piccata ?
     

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