Lemon Chicken Piccata

Discovering Lemon Chicken Piccata

My Favorite is Lemon Chicken Piccata and I remember the first time I tasted Lemon Chicken Piccata. It was at a cozy Italian restaurant in a small town during a weekend getaway. The aroma of lemon and butter filled the air as the waiter brought the dish to my table. With the first bite, I was hooked. The tangy lemon sauce, combined with the tender chicken and salty capers, was a perfect match. I knew right then that I had to recreate this dish at home.

Recreating the Dish at Home

Back in my kitchen, I was excited to experiment with the recipe. I wanted to keep it simple and quick, something I could easily whip up on a busy weeknight. I started by slicing the chicken breasts into thin cutlets, just like they did in the restaurant. After dredging them in a seasoned flour mixture, I browned them in a hot pan with olive oil and butter. The smell of the chicken cooking brought back memories of that unforgettable meal.

Perfecting the Lemon Sauce

The key to a good Lemon Chicken Piccata is the sauce. I used a mix of chicken broth, fresh lemon juice, and capers to create a sauce that was both tangy and savory. As the sauce reduced, it thickened and absorbed the flavors from the browned bits in the pan. I finished it off with a few more pats of butter to make it smooth and glossy. Pouring the sauce over the chicken, I knew I had captured the essence of that restaurant dish.

A Family Favorite

Now, Lemon Chicken Piccata has become a family favorite in our home. It’s a dish that brings a touch of elegance to our dinner table, yet it’s so easy to make. Whenever I serve it, I’m reminded of that small Italian restaurant and the joy of discovering new flavors. The best part? My family loves it just as much as I do, making it a go-to recipe for any occasion.

Chef’s Notes-Lemon Chicken Piccata

• Ensure the chicken cutlets are evenly pounded to 1/4-inch thickness for uniform cooking. Thinner cutlets will cook faster and more evenly, avoiding overcooking the outside while the inside remains undercooked.
• Don’t rush the browning process. Allow the chicken to develop a deep golden crust for maximum flavor. Cook in batches if necessary to avoid overcrowding the pan, which can lead to steaming rather than searing.
• Take your time with the sauce reduction. Reducing the sauce by half concentrates the flavors, making the lemony tang and caper brininess more pronounced. Taste as you go and adjust seasoning if needed.
• Freshly squeezed lemon juice is crucial for a bright, zesty flavor. Avoid bottled lemon juice, as it can taste overly sour or bitter.
• If you prefer a creamier sauce, whisk in a tablespoon of heavy cream after the butter. For a spicier kick, add a pinch of red pepper flakes when cooking the sauce.

Lemon Chicken Piccata

Course: Main CourseCuisine: ItalianDifficulty: Easy

Servings

4

people

Prep time

5

minutes

Cooking time

15

minutes

Calories

350

kcal

Total time

20

minutes

Get ready to wow your taste buds with this Quick and Easy Lemon Chicken Piccata! In just 20 minutes, you can whip up a delightful dish featuring tender chicken cutlets in a tangy lemon-butter sauce with capers. Perfect for a midweek meal, this recipe is a must-have in every home cook’s repertoire. Let’s get cooking!

Ingredients

• Chicken Cutlets

• 2-4 boneless, skinless chicken breasts about 1 1/2 pounds total

• Seasoned Flour

• 1/2 cup all-purpose flour

• 1/4 tsp sea salt

• pinch of freshly ground black pepper

• 3 tbsp finely grated Parmesan cheese

• Cooking Oil and Butter

• 4 tbsp extra virgin olive oil

• 4 tbsp unsalted butter

• Sauce

• 1/2 cup low-sodium chicken broth or dry white wine (such as Sauvignon Blanc)

• 2 tbsp freshly squeezed lemon juice

• 1/4 cup brined capers, drained

• Garnish

• 2 tbsp freshly chopped parsley

• Alternative Ingredients

• Turkey breast cutlets or pork tenderloin slices

• Gluten-free flour blend

• Nutritional yeast for a dairy-free option

• Vegetable broth for a vegetarian version

• Vegan butter or margarine

Directions

• Slice the chicken breasts horizontally to create thin cutlets. If the pieces are large, cut them into two smaller pieces.
• Place the cutlets between plastic wrap and pound them to about 1/4-inch thickness using a meat mallet. This ensures even cooking and tenderness.
• In the same pan, add the chicken stock or white wine, lemon juice, and capers.
• Garnish with freshly chopped parsley and serve immediately.

Equipment

• chef’s knife
• cutting board
• nonstick pan
• baking sheet
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 350kcal
• Carbohydrates: 10g
• Protein: 30g
• Fat: 20g
• Saturated Fat: 8g
• Cholesterol: 100mg
• Sodium: 450mg
• Potassium: 400mg
• Fiber: 1g
• Sugar: 1g
• Vitamin A: 500IU
• Vitamin C: 10mg
• Calcium: 100mg
• Iron: 1mg

FAQ-Lemon Chicken Piccata

Can I make this recipe ahead of time?

Yes, you can prepare the chicken cutlets in advance and store them in the refrigerator. Reheat the cutlets gently in the sauce before serving to maintain their tenderness.

What can I serve with Lemon Chicken Piccata?

This dish pairs well with steamed vegetables, pasta, or mashed potatoes. For a lighter option, serve it over a bed of arugula or spinach.

Can I use a different type of meat?

Absolutely! Turkey breast cutlets or pork tenderloin slices make great alternatives. Just be sure to adjust the cooking time accordingly, as these meats may cook faster.

What type of wine should I use for the sauce?

A dry white wine, such as Sauvignon Blanc or Pinot Grigio, is ideal. If you prefer not to use alcohol, chicken broth is a good substitute.

How can I make this dish gluten-free?

Simply substitute the all-purpose flour with a gluten-free flour blend. The dish will still have the same delicious flavor and texture.