This Chicken Piccata with Lemon Sauce is a nostalgic recipe that takes me back to my college days working at an Italian restaurant. It’s a simple yet impressive dish featuring lightly breaded chicken cutlets in a buttery lemon sauce with capers, perfect for a weeknight dinner or a special occasion.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes!
- Bursting with Flavor: Tender chicken cutlets with a tangy lemon butter sauce and briny capers.
- Versatile Pairing: Delicious on its own or served with pasta, like fettuccine tossed with olive oil and garlic.
Ingredients
- Chicken: 5-6 chicken breast cutlets (or 3 breasts fileted in half).
- Flour: For dredging the chicken.
- Butter & Olive Oil: For pan-frying and the sauce.
- Chicken Stock: Adds depth to the sauce.
- Lemons: Both juice and zest for brightness.
- Capers: Optional, but highly recommended for their salty, tangy pop.
- Half-and-Half: For a creamy finish.
- Seasoning: Salt, pepper, garlic powder.
- Fresh Garnishes: Parsley and grated parmesan cheese.
How to Make Chicken Piccata
- Prepare the Chicken:
- Filet chicken breasts into cutlets if needed.
- Season both sides with salt and pepper.
- Mix garlic powder into flour and dredge the chicken, shaking off excess.
- Pan-Fry the Chicken:
- Heat 4 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat.
- Cook chicken for about 4 minutes per side until golden brown. Remove and set aside.
- Deglaze the Pan:
- Pour in chicken stock, scraping up any browned bits.
- Add lemon juice, zest, and capers.
- Make the Sauce:
- Stir in the remaining butter and a splash of half-and-half. Let it simmer until slightly thickened.
- Finish the Dish:
- Return the chicken to the skillet and simmer in the sauce until heated through. Avoid boiling.
- Garnish with fresh parsley and parmesan before serving.
Tips for Success
- Use Cutlets: Pre-sliced chicken cutlets save time and cook evenly.
- Tenderize: Pound chicken for extra tenderness, if desired.
- Don’t Overcook: Ensure the oil is hot before frying to avoid tough, chewy chicken.
Variations
- Lighter Sauce: Skip the half-and-half and use extra chicken stock for a thinner sauce.
- Wine Option: Substitute chicken stock with white wine for a sophisticated touch.
Serving Suggestions
- Pair with fettuccine drizzled in olive oil and garlic.
- Serve alongside cacio e pepe or a fresh side salad for a complete meal.
Substitutions
- Chicken Thighs: Use boneless, skinless thighs for juicier meat.
- Capers: If unavailable, olives or a dash of Worcestershire sauce can add similar depth.
FAQ
- Why is my chicken tough?
Overcooking or pan-frying in oil that’s not hot enough can make chicken tough. Use a meat thermometer to ensure it’s cooked just right. - How can I make the sauce less watery?
Deglaze the pan with hot stock or wine, let it cook down slightly, and finish with butter for a velvety texture.
This Chicken Piccata with Lemon Sauce is a restaurant-quality dish you can easily make at home. Enjoy its vibrant flavors with your favorite sides for a satisfying meal!
Chicken Piccata with Lemon Sauce
This classic Chicken Piccata recipe features tender chicken breasts lightly coated in a flavorful Parmesan crust, served with a tangy lemon butter sauce. Perfect for a weeknight dinner or a special occasion!
Ingredients
- 8 boneless skinless chicken breast halves (4 ounces each)
- 1/2 cup egg substitute
- 2 tablespoons + 1/4 cup dry white wine or chicken broth, divided
- 5 tablespoons lemon juice divided
- 3 garlic cloves minced
- 1/8 teaspoon hot pepper sauce
- 1/2 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/4 cup minced fresh parsley
- 1/2 teaspoon salt
- 3 teaspoons olive oil divided
- 2 tablespoons butter
Instructions
Prepare the Chicken:
- Flatten each chicken breast to about 1/4-inch thickness.
- In a shallow dish, combine egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic, and hot pepper sauce.
- In another shallow dish, mix flour, Parmesan cheese, parsley, and salt.
Coat the Chicken:
- Dredge each chicken piece in the flour mixture, then dip it in the egg substitute mixture, and coat it again with the flour mixture.
Cook the Chicken:
- Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium heat.
- Add 4 chicken breast halves and cook for 3-5 minutes on each side, or until golden and cooked through.
- Remove from the skillet and keep warm. Drain any drippings.
- Repeat with the remaining chicken and 1 1/2 teaspoons olive oil.
Make the Sauce:
- In the same skillet, melt the butter over medium heat.
- Stir in the remaining 1/4 cup wine and 3 tablespoons lemon juice.
- Bring the mixture to a boil and reduce until the sauce thickens slightly (about 25% reduction).
Serve:
- Drizzle the lemon butter sauce over the cooked chicken. Garnish with additional parsley, if desired.
- Enjoy this vibrant, zesty dish with your favorite sides like pasta, roasted vegetables, or a crisp green salad!
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