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CHICKEN PICCATA
1,012,206 views Chicken Piccata is a simple but highly gratifying dish. Whether you opt for the basic or our upgraded recipe, you’re going to have a great meal on your hands.
4 servings
US
original
metric
INGREDIENTS
For the Basic Chicken Piccata
2 chicken breast, skinless + boneless
1 tsp kosher salt + more to taste
1 tsp freshly ground black pepper + more to taste
1 cup all purpose flour
2 tbsp olive oil
2 tbsp capers, drained
1 Juice of lemon
¾ cup chicken stock, preferably homemade
3 tbsp unsalted butter, cold + cubed
1 tbsp parsley, chopped
½ lb capellini, spaghetti, or angel hair pasta, cooked al dente
For the Babish Chicken Piccata
2 chicken breast, skinless + boneless
2 tsp kosher salt + more to taste
2 tsp freshly ground black pepper + more to taste
1 cup all purpose flour
2 tbsp olive oil
1 shallot, finely chopped
1 clove garlic, minced
3 tbsp capers, divided
½ cup chicken stock, preferably homemade
½ cup dry white wine
¼ cup lemon juice
1 slices lemon, cut into 1/8”
4 tbsp unsalted butter, cold + cubed
1 tbsp parsley, chopped + more to garnish
1 tsp oregano, chopped
2 tsp basil, chopped
½ lb linguini, cooked al dente
DIRECTIONS
1.
For the Basic Chicken Piccata
1.
Slice each chicken breast in half horizontally leaving a thin piece of connected meat to keep the halves connected, the result will be two thinner chicken cutlets. Season each with salt and pepper.
2 chicken breast, skinless + boneless
1 tsp kosher salt + more to taste
1 tsp freshly ground black pepper + more to taste
2.
Dredge the chicken in the flour and shake off any excess.
1 cup all purpose flour
3.
Heat the oil in a large pan.
2 tbsp olive oil
4.
Add the chicken to the preheated skillet and cook for 4-5 minutes per side or until crispy and browned.
5.
Remove the chicken from the pan and reserve on a plate.
6.
Add the capers to the same pan used for cooking the chicken, cook them for 2 minutes.
2 tbsp capers, drained
7.
Deglaze the pan with chicken stock and lemon juice. Cook for 5-6 minutes or until the sauce has reduced by about 50 percent.
1 Juice of lemon
¾ cup chicken stock, preferably homemade
8.
Turn the heat off and add the butter. Stir the sauce constantly until all the butter has melted.
3 tbsp unsalted butter, cold + cubed
9.
Season the sauce to taste with salt and pepper.
kosher salt + more to taste
freshly ground black pepper + more to taste
10.
Add the chicken back to the sauce and cook for 3 minutes or until the chicken is reheated.
11.
Serve the chicken piccata with the pasta of your choice.
1 tbsp parsley, chopped
½ lb capellini, spaghetti, or angel hair pasta, cooked al dente
12.
For the Babish Chicken Piccata
1.
Slice each chicken breast in half horizontally leaving a thin piece of connected meat to keep the halves connected, the result will be two thinner chicken cutlets.
2 chicken breast, skinless + boneless
2.
Between two pieces of plastic wrap, pound the chicken to about ½ inch thickness.
3.
Generously season the chicken cutlets on all sides with salt and pepper. Let the chicken sit at room temperature for 20-30 minutes.
2 tsp kosher salt + more to taste
2 tsp freshly ground black pepper + more to taste
4.
Meanwhile, fry capers in hot oil.
1 tbsp capers, divided
5.
In a shallow dish, add the flour. Dredge the seasoned chicken in the flour, then shake off the excess and reserve on a plate until ready to cook.
1 cup all purpose flour
6.
Add the oil to a large skillet and preheat over medium-high heat.
1 tbsp olive oil
7.
Sear the chicken cutlets on each side until golden brown, crispy, and cooked through, about 3-5 minutes per side.
8.
Once cooked, transfer the chicken to a rack placed in a rimmed baking sheet. Tent the sheet tray with a layer of aluminum foil to keep the chicken warm.
9.
In the same pan used for searing, add another tablespoon of oil. Once the oil is hot, add the shallot and cook for 2-3 minutes. Then, add the garlic and remaining capers, cook for an additional 30 seconds - 1 minute.
1 tbsp olive oil
1 shallot, finely chopped
1 clove garlic, minced
2 tbsp capers, divided
10.
Deglaze the pan with the chicken stock and wine, then scrape the bottom of the pan with a wooden spatula to incorporate the fond.
½ cup chicken stock, preferably homemade
½ cup dry white wine
11.
Add the lemon juice and lemon slices to the pan. Cook until the sauce has reduced volume by about 50%, about 5-6 minutes. Towards the end of cooking, add the chicken back into the pan to finish cooking in the sauce, about 2-3 minutes.
¼ cup lemon juice
1 slices lemon, cut into 1/8”
12.
Remove the lemon slices and chicken from the pan, reserve them for plating.
13.
Turn off the heat, add the cooked pasta and ½ cup of pasta cooking liquid to the pan. Add the cold butter and herbs to the pasta, then stir until all the butter has been incorporated and the sauce coats the pasta. Season to taste with salt and pepper.
½ lb linguini, cooked al dente
4 tbsp unsalted butter, cold + cubed
1 tbsp parsley, chopped + more to garnish
1 tsp oregano, chopped
2 tsp basil, chopped
14.
Transfer the chicken to a serving plate and spoon the finished sauce over top. Garnish with the reserved lemon slices and more parsley.
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