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- Chicken<\/strong>: Choose boneless breasts, which will cook quickly but still form a crust once sliced in half lengthways<\/li>\n
- Salt:<\/strong> An essential seasoning to bring out the other flavors<\/li>\n
- Pepper:<\/strong> A little heat from ground pepper gives the dish some kick<\/li>\n
- All-purpose flour<\/strong>: For dredging to form a crunchy coating<\/li>\n
- Olive oil<\/strong>: For frying the chicken breast<\/li>\n
- Chicken stock<\/strong>: Loosens the fried chicken bits and forms the base of the zesty but velvety sauce<\/li>\n
- Capers<\/strong>: Salty capers are the signature ingredient in this chicken piccata recipe<\/li>\n
- Lemon juice<\/strong>: Use freshly squeezed lemon juice if possible. Bottled concentrate just doesn\u2019t have that bright, citrusy aroma<\/li>\n
- Butter<\/strong>: Choose an unsalted or salted butter to build a velvety smooth sauce<\/li>\n<\/ul>\n
Directions<\/h2>\n
Step 1: Prepare the chicken breasts<\/h3>\n
![\"Chicken](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Chicken-Piccata_TOHD24_181384_OrlyCatz_02.jpg?fit=700%2C1024\")
Preheat the oven to 350\u00b0. Cut the chicken breasts in half crosswise, cover with wrap or place in a ziplock bag and pound to a uniform thickness then sprinkle with salt and pepper. Place flour in a shallow bowl and dredge the chicken breasts to coat lightly on both sides, shaking off any excess.<\/p>\n
Step 2: Brown the chicken breasts<\/h3>\n
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In a large skillet, heat olive oil over a medium-high heat, then brown the chicken in batches, adding additional oil as needed. Don\u2019t overcrowd the skillet or they won\u2019t go crispy. Transfer the chicken to an ungreased baking dish.<\/p>\n
Step 3: Build the lemon sauce<\/h3>\n
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Add stock, capers and lemon juice to the skillet, stirring to loosen any browned bits from the base. Whisk in the butter a little at a time until you have a creamy sauce that coats the back of a spoon. Pour the sauce over the chicken breasts and bake for 5-10 minutes or until you have a minimum internal temperature<\/a> of 165\u2109.<\/p>\n
Editor\u2019s Tip<\/em>: If using fresh lemons, cut a few thin slices (rind and all) and add to the sauce. You can also grate some zest<\/a> into the sauce for a real punch of fresh citrus fragrance.<\/p>\n
Recipe Variations<\/h2>\n
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- Add white wine<\/strong>: You can either add this to the chicken stock or use it instead of stock to deglaze the pan and build the sauce. It goes so well with lemon.<\/li>\n
- Use an egg batter<\/strong>: For a thicker coating that takes the recipe into chicken francese<\/a> territory, dip the chicken in beaten egg then flour.<\/li>\n
- Load up on aromas<\/strong>: You don\u2019t have to stop at lemons. You an also load on the fresh herb aromas with garlic, shallots and parsley without changing the character of the sauce.<\/li>\n<\/ul>\n
How to Store Chicken Piccata<\/h2>\n
Once cool, you can store chicken piccata in an airtight container in the refrigerator for 3-4 days. The sauce is really at its best when made from fresh, however.<\/p>\n
How do you reheat chicken piccata?<\/h3>\n
Chicken can turn dry and tough when you\u2019re reheating, so a good chef\u2019s tip is to add a little extra stock, wine or water to the pan or container before you reheat (covered) on the stovetop or in the microwave.<\/p>\n
Chicken Piccata Tips<\/h2>\n
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![\"Chicken](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Chicken-Piccata_TOHD24_181384_OrlyCatz_07.jpg?fit=700%2C1024\")