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Chicken Piccata with lemon sauce and capers
Classic Italian Chicken Piccata with fresh parsley

Chicken Piccata with Lemon and Capers

Author: Flavelo
Recipes Main Courses
'Piccata' refers to thinly pounded meat, dredged in flour, fried, and served in a acidic, buttery sauce. The magic happens in the pan sauce: fond (browned bits) is deglazed with lemon and emulsified with butter for a silky finish.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Large Skillet (Stainless steel preferred)
  • Meat Mallet
  • Whisk

Allergen Information

⚠️ Wheat (Flour)
⚠️ Milk (Butter)

Instructions

1 ✓

Butterfly chicken and pound to 1/4 inch thickness. Season.

Tip: Even thickness = even cooking.
2 ✓

Dredge in flour, shake off excess.

Tip: Flour thickens the sauce later.
3 ✓

Fry in oil/butter mix until golden (2-3 mins/side). Remove.

Tip: Don't crowd the pan.
4 ✓

Deglaze: Add broth and lemon juice. Scrape up brown bits. Reduce by half.

Tip: Brown bits = flavor.
5 ✓

Emulsify: Lower heat. Add capers. Whisk in COLD butter until creamy.

Tip: Cold butter creates a glossy emulsion.
6 ✓

Return chicken to warm. Garnish with parsley and zest.

Tip: Zest adds fresh aroma.

Recipe FAQ

Sauce separated (oily).
Pan was too hot when adding butter. Whisk cold butter into the sauce off-heat.
Too sour.
Use less lemon or balance with a pinch of sugar.

Ingredients

  • 1 lb Chicken Breast Cutlets
  • 1/2 cup All-Purpose Flour
  • 4 tbsp Unsalted Butter (cold, cubed)
  • 3 tbsp Olive Oil
  • 1 whole Lemon (Juice and Zest)
  • 2 tbsp Capers (drained)
  • 2/3 cup Chicken Broth
  • 1 handful Fresh Parsley
  • 1 tsp Salt
  • 1/2 tsp Pepper