Lemon Chicken Piccata (Printable Version)
Tender chicken simmered in lemon, capers, and butter sauce topped with fresh parsley.
# Ingredients Required:
→ Poultry
01 -
4 chicken breast cutlets (or 2 chicken breasts halved)
→ Seasoning and Coating
02 -
1 teaspoon sea salt
03 -
½ teaspoon freshly ground black pepper
04 -
120 ml all-purpose flour (approx. ½ cup)
→ Cooking Fats
05 -
70 g unsalted butter (approx. 5 tablespoons)
06 -
60 ml olive oil (approx. 4 tablespoons)
→ Liquids and Flavorings
07 -
120 ml chicken stock (approx. ½ cup)
08 -
Juice of 2 lemons
09 -
60 ml brined capers, rinsed (approx. ¼ cup)
→ Garnish
10 -
Chopped fresh Italian parsley
# Guide to Cooking:
01 -
Combine flour, sea salt, and freshly ground black pepper in a shallow medium bowl. Coat each chicken piece in the flour mixture, shaking off excess.
02 -
Heat 3 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add 2 chicken pieces and cook for 3 minutes per side until golden brown. Transfer to a plate.
03 -
Add 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Cook the remaining 2 chicken pieces as before, about 3 minutes per side. Transfer to the plate.
04 -
Pour lemon juice, chicken stock, and capers into the skillet, scraping up browned bits. Bring to a boil, then reduce heat to medium-low. Return chicken to the skillet and simmer gently for 5 minutes until cooked through.
05 -
Remove chicken from skillet. Stir 2 tablespoons butter into the sauce until melted and glossy. Pour sauce over chicken, garnish with chopped Italian parsley, and serve immediately.
# Extra Suggestions:
01 -
To achieve a crisp crust, ensure chicken pieces are well coated with flour and the pan is hot before searing.