Classic Chicken Piccata

Classic crispy chicken piccata with a lemony butter sauce that’s sprinkled with salty capers and fresh sweet parsley.

This dish is a perfect balance of tangy lemon, salty capers, and sweet butter over thin crispy sauteed chicken. The lemon brightens the dish, but also adds tartness. While the capers bring the salt and the butter a sweet richness for a perfect balance.

I have found myself ordering chicken piccata at restaurants time and time again. I love this dish! First the chicken is floured and browned. And then you make a pan sauce with butter, lemon juice, capers, and stock. Let’s figure out how to make this classic dish!

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What ingredients do you need for a classic chicken piccata?

• Chicken Breasts
• Flour
• Butter
• Grapeseed Oil
• Lemon
• Chicken Stock
• Capers  
• Parsley
• Sea Salt
• Black Pepper

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The Recipe…

First pound out the chicken, so that it is the same thickness throughout. It should be no more than 3/4 of an inch thick. You can do this with a mallet or if it is very thick cut horizontally.  Season with salt and pepper and then dredge in flour.

Heat a sauté pan then add 2 tablespoons of butter and 2 tablespoons of grapeseed oil. When the butter is melted and the pan is hot add chicken to the pan until brown. When the bottom is golden brown, flip and brown the other side. When done, remove from pan.

Add the rest of the butter to the pan and melt. Continue to sauté until butter is browned but not burnt. Add the capers and parsley (save 1 tablespoon for later). Let them fry in the butter for 20 seconds and then add stock. Let simmer for 2 minutes.

Finish sauce with lemon juice and lemon zest. Then taste for salt and pepper. Place chicken back in the pan with the sauce and reheat before serving.  When serving, place chicken on a plate and pour sauce on top, garnish with remaining chopped parsley.

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Recipe Tips:

• It is important to pound or cut the chicken evenly so it cooks completely while sautéing.
• Always taste the sauce and add lemon juice as needed . Sometimes you do not need all of the juice.

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Make Ahead:

• This dish should be cooked and served immediately, so the chicken does not get soggy. You can pound out the chicken the day before and then keep it in the refrigerator.
• You can also prepare the parsley, zest, and juice the lemon the day before.

Storing tips:

• Store in the refrigerator for up to 5 days in an airtight container.

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