Chicken Piccata with Capers
Chicken Piccata with Capers is a classic Italian dinner recipe that brings bright, zesty flavors to your table. You will love making this delicious dish for a quick weeknight meal or a special gathering.
Key Ingredients & Substitutions
- Chicken Cutlets: You can use thinly sliced turkey breast if chicken isn’t available.
- Lemons: Fresh lemon juice is key; bottled juice works in a pinch but fresh is best.
- Capers: These tiny briny buds are essential for the signature flavor.
- Chicken Broth: Vegetable broth can be a good substitute.
Ingredients
Main Ingredients:
- 1.5 pounds boneless, skinless chicken breasts, thinly sliced or pounded to 1/4-inch thickness
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
Spices:
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 4
- Calories per serving: 350
- Tools Needed: Large skillet, shallow dish, tongs
Step-by-Step Instructions
1. Prepare the Chicken
Season your chicken cutlets on both sides with salt and pepper. Place the flour in a shallow dish. Dredge each chicken piece in the flour, shaking off any excess.
2. Sear the Chicken
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Once hot, add half of the chicken cutlets and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the cooked chicken from the skillet and set it aside. Repeat with the remaining chicken, adding more butter and oil if needed.
3. Make the Sauce
Once all the chicken is cooked, return the skillet to medium heat. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Stir in the remaining 2 tablespoons of butter until it melts and the sauce thickens slightly.
4. Finish with Capers and Parsley
Add the drained capers to the sauce. Return the cooked chicken to the skillet, turning to coat it in the delicious sauce. Sprinkle with fresh chopped parsley before serving.
Variation Ideas
- Garlic Infusion: Add a minced garlic clove to the sauce for extra flavor.
- Herb Twist: Experiment with other fresh herbs like dill or oregano.
- Spicy Kick: A pinch of red pepper flakes can add a little heat.
Storage Instructions
Store leftover Chicken Piccata in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Avoid overheating to prevent the chicken from drying out.
Frequently Asked Questions (FAQ)
- Can you prepare this dish ahead of time? You can pound and flour the chicken ahead of time, but it’s best to cook and serve the dish fresh for optimal taste and texture.
- What pairs well with Chicken Piccata? This Italian dinner recipe is excellent with pasta, rice, mashed potatoes, or a side of steamed vegetables.
- Is Chicken Piccata gluten-free? To make it gluten-free, use a gluten-free flour blend for dredging the chicken.
- Why is my sauce not thickening? Ensure your heat is consistent and let the sauce simmer for a few minutes. You can also mix a tiny bit of cornstarch with cold water and stir it into the sauce.
- Can you use chicken thighs instead of breasts? Yes, chicken thighs can be used, but they might require a slightly longer cooking time. Pound them thinly for best results.
- How do you make chicken cutlets thin? Place a chicken breast between two pieces of plastic wrap and pound it evenly with a meat mallet or rolling pin until it’s about 1/4-inch thick.
