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Recipe

Chicken Piccata

Scott Phillips

Servings: 4

In this Italian-American favorite, the thin-cut chicken breast cutlets cook up in no time and the flavor is light and bright.

Ingredients

  • 8 boneless, skinless, thin-cut (1/4 to 1/2 inch thick) chicken breast cutlets, (about 1-1/2 lb.)
  • Kosher salt and freshly ground black pepper
  • 2 to 3 Tbs. extra-virgin olive oil; more as needed
  • 3 Tbs. capers, rinsed and chopped
  • 2 medium cloves garlic, thinly sliced
  • 3/4 cup lower-salt chicken broth
  • 2 Tbs. fresh lemon juice; more as needed
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 Tbs. unsalted butter

Nutritional Information

      Calories (kcal) : 380
      Fat Calories (kcal): 140
      Fat (g): 16
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 155
      Sodium (mg): 620
      Carbohydrates (g): 2
      Fiber (g): 0
      Protein (g): 55

Preparation

  • Season the chicken with 1 tsp. salt and 1/2 tsp. pepper. Heat 1 Tbs. of the oil in a 12-inch heavy-duty skillet over medium-high heat. When hot, add as many cutlets as will fit in a single layer and cook until lightly browned on both sides and just cooked through, 1 to 3 minutes per side. Shingle the chicken on a platter and tent with foil. Repeat with the remaining chicken, adding another tablespoon of oil between batches if the pan seems dry.

    Reduce the heat to medium and add the capers, garlic, and the remaining 1 Tbs. oil to the pan. Cook, stirring, until the garlic softens and becomes fragrant, about 1 minute. Add the chicken broth and lemon juice, raise the heat to high, and cook, stirring, until the mixture reduces by about half, 3 to 4 minutes. Off the heat, swirl in half of the parsley and the butter and season with more lemon juice, salt, and pepper to taste. Drizzle the sauce over the chicken breasts, sprinkle with the remaining parsley, and serve immediately.

Serve with a simple Orzo with Brown Butter and Parmesan or Sautéed Spinach with Shallots on the side.

Reviews

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Reviews

  • hjmuller | 04/30/2014

    Very good. Thanks!

  • guadalupe | 03/09/2014

    A favorite. Delicious! The only change was to lightly dust the cutlets with flour.

  • 405tulips | 02/22/2012

    This is an excellent preparation for chicken. I served with orzo and spinach as suggested.

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