Chicken Piccata
Chicken Piccata
Ingredients
- 2 large skinless chicken breast
- 1 cup olive oil
- 1/2 cup white wine
- 1/4 cup chicken stock, plus more as needed
- 1/4 cup cold butter, cubed
- 1/2 cup AP flour
- 1 large shallot
- 3 large garlic cloves
- 1/4 bunch parsley
- 2 tablespoons capers
- 1 lemon
- fine sea/kosher salt, to taste
- freshly cracked black pepper, to taste
Instructions
- 1
Peel and finely chop the shallot. Peel and thinly slice the garlic. Pick the leaves from the parsley, and roughly chop them (not too fine). Set aside.
⏱️ 5 min
- 2
Remove the tender from the chicken breasts, and cut each chicken breast in half lengthwise to create four thinner cutlets. Place the chicken slices between two pieces of plastic wrap, and pound the breasts with a meat hammer or a small pot until an even thickness of approximately 1 cm. Season the chicken breasts generously with salt. Spread out the flour on a small tray, and dredge the chicken until it is well coated. Tap the breasts to remove any excess flour.
⏱️ 10 min
- 3
Pre-heat a large heavy-bottom pan over medium heat. Add the olive oil, and continue to pre-heat until the oil registers 350 degrees Fahrenheit. Carefully add the chicken cutlets to the pan, laying them into the oil away from you, so you don’t splash oil onto yourself. Baste the chicken cutlets with oil while they cook, and when the underside of the chicken is golden in colour, flip the cutlets to continue colouring the side that was facing up. Once both sides of the cutlets are golden in colour, the chicken should be fully cooked. To confirm, the internal temperature of the chicken should register at least 65 degrees Celsius when you remove it from the oil. Remove the cutlets from the oil, and transfer them to a tray fitted with a wire rack to drain.
⏱️ 10 min•🌡️ 350
- 4
Carefully pour out most of the olive oil from the pan, leaving about 2 tablespoons of oil and any browned bits. Add the chopped shallots to the pan and sauté over medium heat for 2-3 minutes until softened and translucent. Add the sliced garlic and cook for another minute until fragrant, being careful not to burn it.
⏱️ 3 min
- 5
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2-3 minutes. Add the chicken stock and bring to a simmer. Stir in the capers. Squeeze the juice from half of the lemon into the sauce.
⏱️ 5 min
- 6
Remove the pan from the heat. Gradually whisk in the cold, cubed butter, one cube at a time, until the sauce is emulsified and slightly thickened. Season the sauce with salt and freshly cracked black pepper to taste. If the sauce is too thick, add a splash more chicken stock. Stir in the chopped parsley.
⏱️ 4 min
- 7
Return the cooked chicken cutlets to the pan with the sauce, turning to coat them evenly. Serve immediately with additional lemon wedges if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Piccata
- 2 large skinless chicken breast
- 1 cup olive oil
- 1/2 cup white wine
- 1/4 cup chicken stock, plus more as needed
- 1/4 cup cold butter, cubed
- 1/2 cup AP flour
- 1 large shallot
- 3 large garlic cloves
- 1/4 bunch parsley
- 2 tablespoons capers
- 1 lemon
- fine sea/kosher salt, to taste
- freshly cracked black pepper, to taste
Instructions
- 1
Peel and finely chop the shallot. Peel and thinly slice the garlic. Pick the leaves from the parsley, and roughly chop them (not too fine). Set aside.
⏱️ 5 min - 2
Remove the tender from the chicken breasts, and cut each chicken breast in half lengthwise to create four thinner cutlets. Place the chicken slices between two pieces of plastic wrap, and pound the breasts with a meat hammer or a small pot until an even thickness of approximately 1 cm. Season the chicken breasts generously with salt. Spread out the flour on a small tray, and dredge the chicken until it is well coated. Tap the breasts to remove any excess flour.
⏱️ 10 min - 3
Pre-heat a large heavy-bottom pan over medium heat. Add the olive oil, and continue to pre-heat until the oil registers 350 degrees Fahrenheit. Carefully add the chicken cutlets to the pan, laying them into the oil away from you, so you don’t splash oil onto yourself. Baste the chicken cutlets with oil while they cook, and when the underside of the chicken is golden in colour, flip the cutlets to continue colouring the side that was facing up. Once both sides of the cutlets are golden in colour, the chicken should be fully cooked. To confirm, the internal temperature of the chicken should register at least 65 degrees Celsius when you remove it from the oil. Remove the cutlets from the oil, and transfer them to a tray fitted with a wire rack to drain.
⏱️ 10 min•🌡️ 350 - 4
Carefully pour out most of the olive oil from the pan, leaving about 2 tablespoons of oil and any browned bits. Add the chopped shallots to the pan and sauté over medium heat for 2-3 minutes until softened and translucent. Add the sliced garlic and cook for another minute until fragrant, being careful not to burn it.
⏱️ 3 min - 5
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2-3 minutes. Add the chicken stock and bring to a simmer. Stir in the capers. Squeeze the juice from half of the lemon into the sauce.
⏱️ 5 min - 6
Remove the pan from the heat. Gradually whisk in the cold, cubed butter, one cube at a time, until the sauce is emulsified and slightly thickened. Season the sauce with salt and freshly cracked black pepper to taste. If the sauce is too thick, add a splash more chicken stock. Stir in the chopped parsley.
⏱️ 4 min - 7
Return the cooked chicken cutlets to the pan with the sauce, turning to coat them evenly. Serve immediately with additional lemon wedges if desired.
⏱️ 3 min