Chicken Piccata Recipe


What’s in Chicken Piccata?

boneless, skinless chicken breasts – quick frozen then cut in half horizontally to create cutlets. You can also purchase cutlets already prepared. Or use a mallet and pound chicken breasts to an even thickness before brining.

kosher salt – for making a quick and easy brine for the chicken

pepper – fresh ground black pepper is great in this dish

all-purpose flour – for dredging the chicken before frying

unsalted butter – for browning the chicken, sautéing the aromatics and for adding to the finished sauce

olive oil – also for cooking the chicken, shallots and garlic

capers – rinsed and drained

garlic – minced

shallots – minced

low-sodium chicken broth

dry white wine

lemon zest

fresh lemon juice

lemon slices and parsley for serving


A skillet of chicken piccata

How to make Chicken Piccata

1. Start by cutting chicken breasts into cutlets:

Place your chicken breasts on a baking sheet and freeze for about 15 minutes. This will make it easier to cut the chicken into thinner cutlets. Cut each chicken breast in half horizontally to equal thickness. Skip this step if you purchased cutlets.

2. Next, prepare a quick brine:

Dissolve the kosher salt in 1 quart of tepid water. Add the chicken cutlets and set aside for 15 to 30 minutes.

Remove the chicken from the brine, rinse and blot dry with paper towels. Season the chicken with plenty of fresh ground black pepper.

3. Cook the chicken:

Heat a large skillet over medium-high heat. Add butter and olive oil. Dredge the cutlets in flour and cook in the hot, melted butter until well browned on both sides. Remove to a plate, cover and keep warm.

4. Prepare the sauce:

Add olive oil and butter to the now empty skillet. Sauté the shallots and garlic until fragrant, about 1 minute. Add the wine to the skillet and deglaze, scraping up any browned bits.

Add the capers, chicken broth and lemon zest. Cook, stirring frequently until reduced by half. Remove the zest and discard.

Return the chicken, and any accumulated juices, to the skillet. Cook until heated through. Remove from the heat and add the remaining butter and lemon juice. Serve immediately with spaghetti and sauce over the chicken.