📝 About This Recipe
This elegant Italian-American classic features tender, pan-seared chicken cutlets bathed in a luscious, velvety sauce of bright lemon, salty capers, and rich butter. Originating from the Italian tradition of 'piccata'—meaning 'larded' or 'piqued'—this dish is a masterclass in balancing acidity with savory depth. It is the perfect 30-minute meal that tastes like it came straight from a high-end bistro kitchen.
🥗 Ingredients
The Chicken
- 2 large Chicken Breasts (halved horizontally and pounded to 1/4 inch thickness)
- 1/2 cup All-Purpose Flour (for dredging)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 tablespoon Unsalted Butter (for searing)
The Piccata Sauce
- 1/3 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/2 cup Chicken Stock (low sodium)
- 1/4 cup Fresh Lemon Juice (about 1-2 lemons)
- 3 tablespoons Non-pareil Capers (brine drained and rinsed)
- 3 tablespoons Cold Unsalted Butter (cut into small cubes)
- 2 cloves Garlic (minced)
- 1 small Shallot (finely minced)
For Garnish
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1 small Lemon (thinly sliced into rounds)
👨🍳 Instructions
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1
Slice the chicken breasts in half horizontally to create four thinner cutlets. Place them between two sheets of plastic wrap and gently pound with a meat mallet to an even 1/4-inch thickness.
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2
In a shallow dish, whisk together the flour, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.
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3
Pat the chicken cutlets dry with paper towels, then dredge each piece in the seasoned flour, shaking off any excess. The coating should be very light.
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4
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Wait until the butter foam subsides and the pan is shimmering.
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5
Add the chicken cutlets to the pan (work in batches if necessary to avoid crowding). Sear for 3 minutes per side until golden brown and cooked through. Remove chicken to a plate and tent loosely with foil.
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6
Reduce the heat to medium. In the same pan, add the minced shallot and cook for 1 minute until softened, scraping up the brown bits (fond) from the bottom.
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7
Add the minced garlic and cook for just 30 seconds until fragrant, being careful not to let it burn.
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8
Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape the bottom vigorously. Let the wine simmer and reduce by half, about 2 minutes.
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9
Whisk in the chicken stock, lemon juice, and capers. Bring to a simmer and let the liquid reduce by about a third, approximately 3-4 minutes.
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10
Turn the heat to low. Add the cold butter cubes one at a time, whisking constantly. This creates an emulsion, resulting in a glossy, thickened sauce.
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11
Taste the sauce and add more salt or pepper if needed. Stir in half of the chopped parsley.
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12
Return the chicken cutlets and any accumulated juices to the skillet. Simmer for 1 minute just to warm through and coat the chicken in the sauce.
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13
Garnish with the remaining parsley and fresh lemon slices before serving immediately.
💡 Chef's Tips
Pounding the chicken to an even thickness is crucial for ensuring every bite cooks at the same rate and remains juicy. Always use cold butter at the very end to finish the sauce; this 'monter au beurre' technique provides that restaurant-quality silkiness. Don't wash the pan after searing the chicken; those browned bits on the bottom are concentrated flavor for your sauce. If you prefer a non-alcoholic version, substitute the white wine with extra chicken stock and a teaspoon of white wine vinegar. If your sauce gets too thick, add a splash of chicken stock; if it's too thin, simmer it for another minute before adding the butter.
🍽️ Serving Suggestions
Serve over a bed of al dente angel hair pasta or linguine to soak up the extra sauce. Pair with roasted asparagus or sautéed garlic spinach for a vibrant green side. A crisp, chilled glass of Pinot Grigio or Sauvignon Blanc complements the citrus notes perfectly. Serve with a side of crusty Italian bread to mop up every last drop of the lemon-butter sauce. A simple arugula salad with a light vinaigrette balances the richness of the dish.