Chicken Piccatta Recipe

3.7 from 3 ratings

This is the perfect dish for entertaining. You can prepare it hours in advance and just warm it up before serving. Click here to see more recipes on Cindy's Table.

Servings

servings

Ingredients

1 pound chicken scaloppini (about 4 ounces each)
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 tablespoon plus 1 teaspoon all-purpose flour or gluten-free flour, divided
3 teaspoon olive oil
2 cloves garlic, finely minced
1/2 cup low-sodium chicken broth
zest and juice from 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice
1 lemon sliced
2 tablespoon chopped fresh parsley, plus more for garnish
1 tablespoon capers, drained and rinsed

Directions

Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat until very hot. Cook the cutlets until golden brown and cooked through, about 2 minutes per side. Transfer the cutlets to a plate and reduce the heat under the skillet to medium.
Add the remaining teaspoon oil and garlic to the same skillet and cook the garlic until fragrant, about 1 minute. Whisk together the broth, lemon juice, and 1 teaspoon flour, and add to the pan. Simmer the sauce until it is reduced and thickened, 2 to 3 minutes. Add the parsley and capers. Swirl in the butter until the sauce is shiny and slightly thickened.
Serve the chicken with the sauce and add a lemon slice to each plate.