Italian · Lunch · Dinner
Chicken Piccata
Pollo alla Piccata
Thin, golden chicken cutlets bathed in a bright, tangy lemon and caper pan sauce. This lighter version uses lean breast, a light dusting of flour and just a touch of butter, so the sauce stays silky without extra fat.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
Calories come from: Carbs 12% · Fat 35% · Protein 53%
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Ingredients
For 4 servings- 2 large600 gBoneless skinless chicken breasts
- 1/4 cup31 gAll-purpose flour
- 1/2 tspSalt
- 1/4 tspBlack pepper
- 1 tbsp14 gOlive oil
- 2 cloves, minced6 gGarlic
- 3/4 cup180 gLow-sodium chicken broth
- 1/4 cup (about 2 lemons)60 gFresh lemon juice
- 2 tbsp17 gCapers, drained
- 1 tbsp14 gUnsalted butter
- 2 tbsp8 gFresh parsley, chopped
Steps
- 1
Slice each chicken breast in half horizontally to make 4 thin cutlets.
- 2
Place the cutlets between sheets of baking paper and pound them to an even 1 cm thickness.
- 3
Season both sides of the cutlets with the salt and pepper.
- 4
Spread the flour on a plate, coat each cutlet lightly and shake off the excess.
- 5
Heat the olive oil in a large non-stick skillet over medium-high heat.
- 6
Cook the cutlets for 3-4 minutes per side until golden and cooked through to 74 °C / 165 °F inside.
- 7
Transfer the chicken to a plate and lower the heat to medium.
- 8
Add the garlic to the pan and stir for 30 seconds until fragrant.
- 9
Pour in the broth and lemon juice, scraping up the browned bits from the pan.
- 10
Simmer for 4-5 minutes until the sauce has reduced by about half.
- 11
Stir in the capers.
- 12
Take the pan off the heat and swirl in the butter until the sauce turns glossy.
- 13
Return the chicken and any juices to the pan and turn to coat in the sauce.
- 14
Sprinkle with the parsley and serve straight away.
Swaps, storage and make-ahead
Swaps
- For a gluten-free version, dredge the cutlets in rice flour or cornstarch and use a chicken broth labelled gluten-free.
- For a dairy-free sauce, swap the butter for an extra teaspoon of olive oil or a dairy-free butter, though the sauce will be a little less glossy.
- Use thin turkey cutlets or pre-sliced chicken breast cutlets instead of slicing and pounding whole breasts yourself.
- If you don't have capers, use chopped green olives for a similar briny bite.
Storage
Refrigerate leftover chicken and sauce in an airtight container within 2 hours and eat within 3 to 4 days, reheating gently in a covered pan until steaming hot. The coating softens once sauced, so it's best eaten fresh, and freezing isn't recommended because the sauce can turn grainy.
Make ahead
You can slice and pound the cutlets up to a day ahead and keep them covered in the fridge, and juice the lemons and chop the parsley in advance too. Flour and cook the chicken just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenMilkCelery
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (233 g) | Per 100 g | |
|---|---|---|
| Calories | 274 kcal | 118 kcal |
| Protein | 35.5 g | 15.2 g |
| Carbohydrates | 8 g | 3.4 g |
| of which sugars | 0.6 g | 0.3 g |
| Fiber | 0.5 g | 0.2 g |
| Fat | 10.3 g | 4.4 g |
| of which saturated | 3.1 g | 1.3 g |
| Sodium | 564 mg | 242 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
