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Classic Chicken Piccata

Four pieces of classic chicken piccata topped with parsley and capers on a white oval serving plate.
This is a simple, delicious dish that’s quick to make. It’s perfect to serve on a big plate for the whole family to share with a simple green salad.
Liliana Battle

Prep 30 mins
Cook 15 mins
Total 45 mins
Entrees
Italian
4 to 6 servings
685 kcal

Ingredients 

  • 4 (1 1/2 lbs total) boneless skinless chicken breast halves
  • Sea salt and freshly ground black pepper
  • 2/3 cup all-purpose flour
  • 3 tablespoons finely grated Parmesan cheese
  • 6 tablespoons olive oil
  • 1 stick (4 oz) unsalted butter
  • 1/2 cup canned chicken broth or homemade chicken stock
  • Juice of 2 lemons* (about 1/3 cup)
  • 3 tablespoons capers
  • Small handful of fresh parsley chopped

Directions 

  • Cut each chicken breast in half lengthwise to create 8 pieces of chicken. Use a meat mallet (or the bottom of a heavy skillet) to pound the chicken to an even thickness. Season with a little salt and pepper.
  • In a medium bowl, combine the flour and Parmesan cheese. Dredge each piece of chicken in the flour mixture, turning to coat both sides.
  • In a large nonstick skillet over medium-high heat, warm 3 tablespoons olive oil and 2 tablespoons butter. Once the butter has melted, add 4 pieces of chicken and brown well on each side, about 3 minutes per side. The chicken won’t be cooked through. Transfer the chicken to a plate.
  • Repeat with the remaining 3 tablespoons oil, another 2 tablespoons butter, and the remaining chicken. Add these to the plate of cooked chicken. Reserve the drippings in the skillet for making the sauce.
  • Place the skillet over medium-high heat and add the chicken stock, lemon juice, and capers. Bring to a boil, stirring and scraping the bottom of the skillet. Add a pinch of salt and a grinding of pepper.
  • Return the chicken to the skillet and turn to coat in the sauce. Reduce the heat and simmer, turning occasionally, until fully cooked, about 3 minutes.
  • Transfer the chicken to a platter. Add the remaining 4 tablespoons butter, cut into pieces, to the skillet and whisk until it’s completely incorporated.
  • Pour the sauce over the cooked chicken, sprinkle with the fresh parsley, and serve immediately.

Notes

*How do I get more juice out of a lemon?

Sometimes you only have 2 lemons, which should be enough but if you find yourself squeezing and squeezing in vain. Here are a few tips to get the juice you need. 1. Heat those lemons up in the microwave, about 15 seconds on medium. 2. Store your lemons in the freezer. This causes the liquid to expand, breaking the cells inside the lemon. When you thaw and juice them, you'll get more out of it (especially if you thaw them in the microwave!) 3. Take a sharp knife to the fruit before you start juicing. Poke the knife into the lemon over and over, making more holes and breaking up some of the fruit's insides. When you squeeze it, there are more ways for the juice to get out. One last tip, for free—choose the heaviest and softest citrus you can. They're ripe and full of juice.