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Authentic Italian Chicken Piccata

Authentic Italian Chicken Piccata - recipe card
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Tender chicken cutlets pan-seared to golden perfection and bathed in a bright, buttery lemon-caper sauce. This classic Italian comfort dish offers a perfect balance of crispy edges and silky, tangy pan sauce that comes together in minutes.

Ingredients

Scale
  • 4 boneless, skinless chicken breast halves (about 1½ pounds total), trimmed of excess fat
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ½ cup all-purpose flour, for dredging
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons unsalted butter, divided
  • ½ cup dry white wine, such as Pinot Grigio (or substitute low-sodium chicken broth)
  • ½ cup low-sodium chicken broth
  • ¼ cup freshly squeezed lemon juice (from 2 lemons), strained of seeds
  • 2 tablespoons capers, rinsed and drained
  • 2 tablespoons finely chopped fresh flat-leaf parsley, plus more for garnish
  • Lemon slices, for serving

Instructions

  1. Place each chicken breast half between two sheets of plastic wrap or parchment paper. Use a meat mallet or heavy skillet to pound them to an even ¼-inch thickness. This ensures quick, uniform cooking. Pat the cutlets dry with paper towels and season both sides with the kosher salt and black pepper.
  2. Spread the flour in a shallow dish. Dredge each cutlet lightly in the flour, shaking off any excess. The coating should be thin and even—too much flour creates a gummy crust. Set the floured cutlets on a wire rack while you heat the skillet.
  3. In a 12-inch skillet, heat the olive oil and 2 tablespoons of the butter over medium-high heat. Swirl the pan as the butter melts; when it stops foaming and just begins to turn golden, the fat is hot enough. Look for a shimmering surface with slight wisps of smoke.
  4. Working in two batches to avoid crowding, carefully lay the cutlets in the skillet. Cook without moving them until the edges are deep golden and the bottom is crisp, 2 to 3 minutes. Use tongs to flip and cook the second side until golden and the chicken feels firm to the touch, another 2 to 3 minutes. The internal temperature should reach 165°F (74°C).
  5. Transfer the cooked cutlets to a clean plate and tent loosely with foil to keep warm. Pour off all but 1 tablespoon of fat from the skillet, leaving any browned bits stuck to the pan.
  6. Return the skillet to medium heat and immediately add the white wine, chicken broth, lemon juice, and capers. Use a wooden spoon or silicone spatula to scrape up all the flavorful fond from the bottom of the pan. This deglazing step builds the sauce’s depth.
  7. Let the liquid bubble and reduce at a steady simmer, stirring occasionally, until it has reduced by about half and looks slightly syrupy, 3 to 5 minutes. The sauce will concentrate and the sharp alcohol smell will mellow. Taste and adjust seasoning with a pinch of salt if needed.
  8. Remove the skillet from the heat. Immediately add the remaining 2 tablespoons of cold butter, swirling and tilting the pan until the butter is completely melted and emulsified into the sauce. This off-heat method creates a silky, glossy finish without breaking the sauce.
  9. Stir in the chopped parsley, then return the chicken cutlets and any accumulated juices to the skillet. Spoon the sauce over the cutlets to coat them generously. Let them rest in the warm sauce for 1 minute to reheat gently.
  10. Serve immediately, placing the chicken on warmed plates and spooning extra sauce and capers over the top. Garnish with fresh lemon slices and a sprinkle of parsley. This dish pairs beautifully with buttered pasta, creamy polenta, or a crisp green salad.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. The sauce may thicken when cold; it will loosen upon reheating. Freeze for up to 2 months, though the texture of the sauce may slightly change. Reheating: For best results, place chicken and sauce in a skillet over medium-low heat with a splash of broth, cover, and warm gently until heated through, about 5 minutes. Avoid the microwave, which can toughen the chicken. Alternatively, reheat covered in a 350°F (177°C) oven for 10 to 12 minutes.

Nutrition

Keywords: chicken piccata, authentic Italian chicken piccata, lemon chicken, caper chicken, pan-fried chicken, quick dinner, Italian comfort food, lemon butter sauce, chicken cutlets, weeknight meal, easy Italian recipe, tangy pan sauce

Find it online: https://inagartencooks.com/authentic-italian-chicken-piccata/