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Chicken Piccata

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Serves 4

  • To learn more, read:
    Inspired by Italy
  • by Tony Rosenfeld from Fine Cooking
    Issue 93

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

  • 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

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.

Serving Suggestions

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

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

Photo: Scott Phillips

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

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

This is an easy, delicious and elegant dinner any day of the week. The lemon gives such freshness. I love to serve with basmati rice and a fresh vegetable such as broccoli, also compli,enter by the lemons.

Not that difficult to make and everybody loved it. Served it with rice and Roasted Brussels Sprouts with Dijon and Crisp Crumbs. These go great together because the sprouts, although flavorful, can be a little dry, and there's plenty of sauce with this chicken recipe. People raved about this meal and had seconds of everything.

Excellent for a simple meal. Flavors blended nicely. I served with gluten free pasta and roasted broccoli with Romano. Very good and a keeper! Thanks, Tony!

My favourite recipe! Very easy to make and extremely tasty

Great served with spinach (cooked in the sauce - reserve some to pour over) and rice!

As with all of Tony Rosenfeld's recipes I've tried, this one was perfect. It's very simple, perfectly seasoned, flavorful, and quick to put together. A great weeknight dinner.

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