LAURA LEE ALICE
COOKS
®
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.
Favorite Things
from
the Kitchen
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.
