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91 minutes•Easy•Serves 4

Classic Chicken Piccata

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Classic Chicken Piccata

By @chef1

A bright and flavorful Italian-American dish featuring pan-fried chicken cutlets in a lemon-butter sauce with capers.

Recipe Rating

Not yet rated by chefs

Ingredients

  • ●2 large, about 6 oz each Chicken breasts
  • ●1/2 cup All-purpose flour
  • ●1/2 teaspoon Salt
  • ●1/4 teaspoon Black pepper
  • ●2 tablespoons Olive oil
  • ●4 tablespoons Butter
  • ●1 small, minced Shallot
  • ●1/2 cup Chicken broth
  • ●1/4 cup, freshly squeezed Lemon juice
  • ●2 tablespoons, drained Capers
  • ●2 tablespoons, chopped Fresh parsley

Instructions

  1. 1
    Pound chicken breasts to 1/4-inch thickness. Season with salt and pepper.
  2. 2
    Dredge chicken in flour, shaking off excess.
  3. 3
    Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
  4. 4
    Cook chicken for 3-4 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside.
  5. 5
    Add shallot to the skillet and cook until softened, about 1 minute.
  6. 6
    Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
  7. 7
    Stir in capers and remaining 2 tablespoons butter. Cook until sauce thickens slightly, about 2 minutes.
  8. 8
    Return chicken to the skillet and coat with sauce. Garnish with fresh parsley and serve immediately.

Recipe details

Cuisine
Italian-American
Category
Main course
Preparation
63 minutes
Cooking
28 minutes

Estimated total: 91 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.

How these estimates were calculated
  • Measure ingredients: 5 min planning allowance (setup)
  • Mince shallot: 10 min planning allowance (vegetable_prep)
  • Squeeze lemon juice: 5 min planning allowance (simple_prep)
  • Chop parsley: 10 min planning allowance (vegetable_prep)
  • Pound chicken breasts: 10 min planning allowance (meat_prep)
  • Season chicken: 5 min planning allowance (simple_prep)
  • Dredge chicken in flour: 3 min planning allowance (mix)
  • Preheat skillet: 3 min planning allowance (pan_preheat)
  • Add olive oil and butter to skillet: 2 min planning allowance (transfer)
  • Remove chicken from skillet: 2 min planning allowance (transfer)
  • Add chicken broth and lemon juice: 2 min planning allowance (transfer)
  • Bring sauce to a simmer: 15 min planning allowance (simmer)
  • Stir in capers and butter: 3 min planning allowance (mix)
  • Return chicken to skillet: 2 min planning allowance (transfer)
  • Garnish with parsley: 2 min planning allowance (garnish)
  • Serve immediately: 2 min planning allowance (transfer)
  • 3-4 minutes per side
  • 3-4 minutes per side
  • About 1 minute
  • About 2 minutes
  • Chicken breasts: Stated weight per item
  • Matched to raw, skinless, boneless chicken breast. Amount is in mass units, so portion_id is null.
  • All-purpose flour: USDA cup portion weight
  • Matched to generic enriched, bleached all-purpose flour.
  • Salt: USDA tsp portion weight
  • Table salt; unknown quantity means sodium is omitted, not guessed.
  • Black pepper: USDA tsp, ground portion weight
  • USDA black pepper; documented seasoning allowance applies only to to-taste/pinch amounts.
  • Olive oil: USDA tablespoon portion weight
  • Matched to olive oil for salad or cooking. Included in full as it is used for sautéing and not explicitly drained.
  • Butter: USDA tbsp portion weight
  • Matched to salted butter as a common default.
  • Shallot: Small shallot assumption: 25 g edible, from David Lebovitz recipe; actual bulb size varies (https://www.davidlebovitz.com/basil-vinaigrette/)
  • Raw shallot with documented standard bulb weight when counted; actual size varies.
  • Chicken broth: USDA cup portion weight
  • Matched to ready-to-serve chicken broth.
  • Lemon juice: USDA cup portion weight
  • Matched to raw lemon juice, freshly squeezed.
  • Capers: USDA tbsp, drained portion weight
  • Matched to canned capers, drained.
  • Fresh parsley: USDA tbsp portion weight
  • Matched to fresh parsley. The recipe specifies 'garnish', but it is not explicitly optional or discarded, so it is included.

chicken piccata · capers · lemon butter · pan-fried

Estimated nutrition per serving

332 calories · 21.4 g protein · 14.6 g carbohydrate · 20.8 g fat · 0.9 g fiber · 640 mg sodium

Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Full ingredient matches and assumptions below.

Recipe Context

This recipe was created with the following context in mind:

Wednesday
lunch
winter
Requested: 30 min
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