Chicken Piccata

PRINTABLE RECIPE ▼

This is a simple recipe for Chicken Piccata. It has a light, smooth, and

lemony sauce that is great over Jasmine rice or noodles. The capers have a

unique taste and compliment the flavor of the lemon. This recipe goes great

with rice and roasted broccoli as a side.

Even though capers are optional in this dish, their flavor is usually

described as savory and bright. To me, they have a bit of a lemon taste,

which is why they complement this recipe.

A larger breast, like this one from a turkey, can be sliced into multiple

cutlets when serving a large group.

About the ingredients:

• Flour: You will need plain, all-purpose flour.

• Sea salt

• Black pepper: Fresh cracked pepper is you have it.

• Chicken breasts: You will need 2 breasts, about a half a pound

each. They need to be sliced across the length into cutlets, about ½-inch

thick. You want an even thickness so they cook evenly.

• Lemon: You will need one whole lemon, halved. One half needs to be

cut into thin slices. You will need the juice from the other half.

• Chicken stock or bone broth: A good stock adds so much depth to

the sauce. See my recipe here.

• Cream: Use heavy cream for a thick, creamy sauce

• Butter: Use ghee or clarified butter. You could also use schmaltz (which is

melted chicken fat).

• Capers: A type of small, pickled flower buds, very flavorful.

Golden-brown chicken breasts, glistening with a buttery sauce, are generously topped with capers and fresh parsley; lemon slices are visible around the edges of the pan, suggesting a classic Chicken Piccata dish.

Three slices of raw turkey breast lie on a dark wooden cutting board, the largest piece on top and slightly overlapping the other two.

Favorite Things

from

the Kitchen

A black and orange Orange Ninja knife sharpener is shown, highlighting its four sharpening stages: coarse, medium, fine, and serrated; each stage is depicted with a close-up detail of the sharpening slots.

Ingredients

• 1/3 cup plain flour

• 1 tsp sea salt

• ½ tsp black pepper

• 2 chicken breasts (about 1 pound total), sliced into ½-inch thick cutlets*

• 2 Tbsp butter

• 2 Tbsp olive oil

• ½ lemon, seeds removed and cut into thin slices

• ½ cup chicken stock

• ¾ cup heavy cream

• 2 Tbsp butter

• 2 Tbsp Capers, drained

• Juice from ½ lemon

Instructions

1. Mix flour, salt and pepper in a large shallow dish; dredge the chicken in

the flour mixture and shake off excess.

2. Heat 2 tablespoons of butter and the oil in large skillet over medium-high

heat; brown chicken on each side in batches; move to layers of paper

towels to drain.

3. Add the lemon slices to the pan and cook about 30 seconds; add the

stock and simmer for 3 minutes or until reduced; stir in cream

4. Reduce heat to low; stir in the remaining butter, capers, and lemon juice.

5. Return chicken to skillet and cook until sauce is thickened and chicken is

hot, up to 4 minutes.

*Chicken (or turkey) breasts that have been sliced horizontally.

Tips & Options

• Top the finished dish with ¾ cup shredded Swiss cheese and place under

broiler until golden brown.

LAURA LEE ALICE
COOKS