Chicken Piccata

Name: Chicken Piccata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: Italian
Ingredients: 1 Pan-Fried or Sautéed Chicken or Pan-Fried Chicken Cutlets I; 1 small shallot, minced; 1 cup chicken stock or broth; ¼ cup lemon juice; 2 tablespoons drained small capers; 3 tablespoons butter, softened

10m Prep Time
15m Cook Time
25m Ready In

Cuisine : Italian
Course : Dinner

Chicken cutlets are pan-fried and served with a tangy lemon-caper sauce made with chicken stock, lemon juice, and butter.

Ingredients

Servings:

½× 1× 1½× 2× 3×

(5 servings) Units:

As Written US Metric

Show sub-recipe ingredients

1 Pan-Fried or Sautéed Chicken or Pan-Fried Chicken Cutlets I (opens in new tab)
- 3 ½ to 4 ½ pounds bone-in chicken parts
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2 tablespoons vegetable oil
- 4 boneless, skinless chicken breasts or 6 boneless, skinless chicken thighs (1 ½ to 2 pounds)
- 2 teaspoons salt
- 1 teaspoon black pepper
- ¼ cup flour
- 1 ½ tablespoons butter
- 1 ½ tablespoons olive oil
Sub-recipe steps
1. Have ready: 3 ½ to 4 ½ pounds bone-in chicken parts
2. Trim off any excess fat and season generously with: 1 tablespoon salt; 1 tablespoon black pepper
3. Heat in a large heavy skillet over medium-high heat: 2 tablespoons vegetable oil
4. Cooking in batches if necessary, arrange the chicken pieces skin side down in a single layer in the skillet. Fry until the chicken is nicely browned on the first side and detaches easily from the skillet, about 5 minutes. Turn the chicken with tongs and cook until nicely browned on the second side, about 5 minutes more. Transfer to a plate or rimmed baking sheet and brown the rest of the pieces. When all the pieces are browned, return them to the skillet and reduce the heat to medium. Continue to cook the chicken, turning often, until the internal temperature reaches 165°F for the breast pieces, and 175°F for thighs, 15 to 20 minutes depending on the size and thickness of the pieces. Transfer the chicken to a platter.
5. If desired, prepare in the skillet: (Basic Pan Gravy or Herbed Pan Sauce)
6. BONELESS BREASTS OR THIGHS
7. This chicken should be a rich nut-brown on the outside, tender and juicy inside.
8. Have ready: 4 boneless, skinless chicken breasts or 6 boneless, skinless chicken thighs (1 ½ to 2 pounds)
9. Trim off any fat and sprinkle on both sides with: 2 teaspoons salt; 1 teaspoon black pepper
10. Spread on a plate: ¼ cup flour
11. Coat the chicken with the flour and shake off the excess. Heat in a large heavy skillet over medium heat until fragrant and nut-brown: 1 ½ tablespoons butter; 1 ½ tablespoons olive oil
12. Swirl the butter and oil together. Add the chicken and cook undisturbed until golden brown, 4 to 6 minutes. Turn the chicken and cook until firm to the touch and the internal temperature reaches 155°F for breasts, 170°F for thighs, 4 to 6 minutes more.
13. If desired, prepare in the skillet: (Basic Pan Gravy or Herbed Pan Sauce)
1 small shallot, minced
1 cup chicken stock or broth
¼ cup lemon juice
2 tablespoons drained small capers
3 tablespoons butter, softened

Let's Prepare

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1 Pan-Fried or Sautéed Chicken or Pan-Fried Chicken Cutlets I
1 small shallot, minced
1 cup chicken stock or broth
¼ cup lemon juice
2 tablespoons drained small capers
3 tablespoons butter, softened

Let's Cook

Step 1.

Prepare and keep warm in a 200°F oven: Pan-Fried or Sautéed Chicken or Pan-Fried Chicken Cutlets I
Step 2.

Pour off all but 1 tablespoon of the fat from the skillet. Place the skillet over medium heat and add: 1 small shallot, minced
Step 3.

Cook, stirring, until softened, about 1 minute. Increase the heat to high and add: 1 cup chicken stock or broth
Step 4.

Bring to a boil, scraping the bottom of the skillet with a wooden spoon to loosen the browned bits. Add: ¼ cup lemon juice; 2 tablespoons drained small capers
Step 5.

Boil until the sauce is reduced to about ⅓ cup, 3 to 4 minutes. Add any accumulated chicken juices. Take off the heat and swirl in: 3 tablespoons butter, softened
Step 6.

Pour the sauce over the chicken and serve immediately.