Chicken Piccata

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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 steamed or 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 go so well with this dish.

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.

• 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.

• Butter-Use ghee or clarified butter. You could also use schmaltz

(chicken fat).

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

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Chicken Piccata

Ingredients

• 1/3 cup plain flour

• 1 tsp sea salt

• ½ tsp black pepper

• 2 chicken breasts (about 1 pound total), sliced into cutlets*

• 2 Tbsp butter

• 2 Tbsp olive oil

• ½ lemon, seeds removed and cut into thin slices

• 1 cup chicken broth

• 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 broth

and simmer for 3 minutes or until reduced.

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 breasts that have been sliced horizontally.

LAURA LEE ALICE
COOKS

Chicken Piccata

LAURA LEE ALICE COOKS