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Italian · Lunch, dinner

Chicken Piccata

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

Chicken piccata is an Italian American adaptation of the Italian method of serving thin meat slices in a piquant lemon and caper sauce. It cooks quickly because the chicken is pounded thin.

Ingredients

  • 4 chicken breasts, halved horizontally
  • Salt, pepper, and 60 g flour
  • 2 tablespoons olive oil
  • 50 g butter, divided
  • 120 ml chicken stock
  • 60 ml lemon juice
  • 2 tablespoons capers
  • Chopped parsley

How to cook

  1. Season chicken and dust lightly with flour. Brown in oil and half the butter, 2 to 3 minutes per side; remove.
  2. Add stock, lemon, and capers. Simmer and scrape up browned bits.
  3. Return chicken until it reaches 74°C. Swirl in remaining butter and parsley.

Recipe photographs link to their original publishers.