Description
Succulent chicken piccata with lemon sauce combines Italian culinary traditions with zesty flavors. Delicate chicken cutlets draped in tangy sauce promise a delightful dining experience for passionate cooks and hungry guests.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (or 6 boneless thighs)
- ½ cup (120 ml) all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 2 tbsps olive oil
- 2 tbsps butter
- 3 cloves garlic, minced
- ½ cup (120 ml) white wine (or chicken broth for non-alcoholic version)
- 1 cup (240 ml) chicken broth
- ¼ cup (60 ml) lemon juice (from 1 large lemon)
- 1 tsp lemon zest
- 2 tbsps capers (drained and rinsed)
- 2 tbsps butter (for finishing the sauce)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preparation: Slice chicken breasts horizontally to create thin, uniform cutlets for consistent cooking and optimal texture.
- Seasoning: Mix flour with aromatic spices, ensuring even flavor distribution for a well-coated exterior.
- Coating: Delicately dredge chicken cutlets in seasoned flour, gently shaking off excess to achieve a light, crisp coating.
- Searing: Heat a skillet with olive oil and butter until fat shimmers, creating an ideal environment for golden-brown crust development.
- Cooking: Arrange floured cutlets in the hot skillet, avoiding overcrowding, and cook until edges crisp and center turns opaque, flipping once to ensure even browning.
- Sauce Creation: Reduce skillet heat, sauté minced garlic briefly, then deglaze with white wine, scraping up browned bits to intensify flavor profile.
- Flavor Building: Introduce chicken broth, lemon juice, zest, and capers, creating a vibrant Mediterranean-inspired sauce that enhances the chicken’s natural taste.
- Finishing: Return chicken to the sauce, allowing it to simmer and absorb the bright flavors, then swirl in cold butter to create a glossy, luxurious coating.
- Presentation: Garnish with freshly chopped parsley and plate alongside complementary sides, letting the sauce pool invitingly around the golden chicken cutlets.
Notes
- Master Chicken Thickness: Slice chicken breasts evenly to ensure uniform cooking, preventing dry or undercooked sections.
- Control Flour Coating: Shake off excess flour gently to create a light, crispy exterior without heavy breading.
- Manage Pan Temperature: Use medium-high heat to achieve golden-brown crust without burning the delicate chicken or flour coating.
- Balance Sauce Intensity: Adjust lemon juice and capers to personal taste, ensuring bright flavors without overwhelming the chicken’s delicate profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 390
- Sugar: 1g
- Sodium: 820mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 75mg