Chicken Piccata

Chicken Piccata

Brian CampbellCamfam Cookery
I always lightly salt the breasts with kosher salt after they are pounded out to boost their ability to retain moisture, then coat them in flour, which helps with browning. Sear the breasts quickly on both sides and set them aside while making the sauce. Including both lemon juice and lemon slices in the sauce adds complexity and textural appeal. A hearty amount of briny capers and a few tablespoons of butter finished the dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 434 kcal


  • 1 12" Skillet


  • 1 lbs chicken breast 6- to 8-ounce boneless, skinless chicken breasts, trimmed
  • Kosher salt
  • 1 lemon large or Minutmaid Frozen Lemon Juice
  • ½ – 1 cup all-purpose flour
  • 3 tbsp olive oil
  • 1 shallot small, minced
  • ½ tsp garlic minced
  • ½ cup chicken broth
  • 1 ½ tbsp unsalted butter cut into 3 pieces
  • 1 tbsp capers with juice
  • 1 ½ tsp fresh parsley minced


  • Put each chicken breast in a gallon ZipLock bag and pound until between 1/2in and 1/3 inches.
  • Remove from bag and sprinkle with 1 tsp kosher salt and place in fridge to allow salt to absorb. About 10 minutes.
  • Remove from fridge and dredge in flour. I use a large ZipLock with flour and put all the breasts in and shake. Remove and place on wire rack in rimmed baking sheet.
  • Halve lemon lengthwise. Trim ends from 1 half, halve lengthwise again, then slice crosswise ¼ inch thick; set aside. Juice remaining half and set aside 1½ tablespoons juice.
  • Heat 2 tablespoons olive oil in 12-inch skillet over medium-high heat until smoking.
  • Place cutlets in skillet, reduce heat to medium, and cook until golden brown on 1 side, 2 to 3 minutes. Flip and cook until golden brown on second side, 2 to 3 minutes. Return cutlets to wire rack. (They don’t need to be cooked all the way through as they will finish in the sauce.
  • Add remaining 1 tablespoon oil and 2 tablespoons of flour to skillet and cook flour. You are making a roux.
  • Add shallot to skillet and cook until softened, 30 seconds.
  • Add garlic and cook until fragrant, 30 seconds.
  • Add broth, reserved lemon juice, and reserved lemon slices, capers and their juice and bring to simmer, scraping up any browned bits. Add more chicken broth if too thick.
  • Add cutlets to sauce and simmer for 4 minutes, flipping halfway through simmering. Transfer cutlets to platter.
  • Sauce should be thickened to consistency of heavy cream; if not, simmer 1 minute longer.
  • Off heat, whisk in butter. Stir in parsley.
  • Season with salt and pepper to taste.
  • Spoon sauce over chicken and serve.


Serve with buttered pasta, white rice, potatoes, or crusty bread and a simple steamed vegetable.


Serving: 6ozCalories: 434kcalCarbohydrates: 41gProtein: 31gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 73mgSodium: 205mgPotassium: 552mgFiber: 2gSugar: 1gVitamin A: 40IUVitamin C: 2mgCalcium: 21mgIron: 3mg
Keyword Chicken
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