Chicken Piccata - sauteed chicken with lemon caper sauce

Sometimes a simple combination of basic ingredients gives a supremo result. This dish is an Italian specialty and is also commonly cooked in French Provence.

Just swap in veal cutlets to change this into Veal Piccata

Yield:
Serves 4
Category:
Chicken & Other Birds
Cuisine:
Italian

INGREDIENTS:

  • 4 small skinless boneless chicken breasts
  • 1 shallot, minced (about 1/4 cup)
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1/3 cup green or black olives, pitted
  • 1/4 cup capers, drained
  • 2 tablespoons heavy cream
  • 1 or 2 cloves garlic, finely sliced
  • 2-3 tablespoons olive oil
  • 1/4 cup butter, divided.
  • 1/2 cup dry white wine or chicken soup stock
  • 3 tablespoons fresh lemon juice
  • 3-4 tablespoons minced fresh Italian parsley
  • 4 thin lemon slices

DIRECTIONS:

  1. Pit olives, if required, and cut into halves. With a sharp knife butterfly each chicken breast by horizontally cutting through meat, keeping 1 long side intact, and opening like a book. Lightly pound the chicken between sheets of plastic wrap to about 1/2 inch thick. Pat chicken dry and season with salt and pepper.
  2. In a 12-inch heavy skillet heat oil and 2 tablespoons butter over moderately high heat until foam subsides and sauté chicken, until golden and just cooked through, about 3 minutes on each side. Use a thermometer to check that the temperature has reached 150 degrees F. Transfer chicken as sautéed with tongs to a platter and keep warm.
  3. Add wine and deglaze skillet over moderately high heat, scraping up brown bits. Season with salt and pepper. Stir in shallot, lemon juice, garlic and remaining 2 tablespoons butter and heat sauce, swirling skillet, until sauce is reduced by half and slightly thickened. Remove skillet from heat and stir in heavy cream, parsley, olives, and capers. Spoon sauce over chicken and serve.

Print