ChezCindy: Classic Chicken Piccata

 

Chicken Piccata is a classic Italian-American dish found on many restaurant menus for good reason.  It is delicious with a silky, buttery sauce, and a briny kick from capers.  Often served with pasta, risotto, or potatoes so that all of the sauce is absorbed and enjoyed.  Perfect for home cooks as the recipe comes together quickly using basic kitchen skills.  

Classic Chicken Piccata

4 6-ounce chicken breast cutlets

1 1/2 teaspoons kosher salt, divided

1/2 teaspoon pepper

3/4 cup all-purpose flour, for dredging

6 tablespoons unsalted butter, divided

2-3 tablespoons olive oil

1 medium shallot, chopped

1 large garlic clove, minced

1 cup chicken stock

1/2 teaspoon chicken stock base, such as Better Than Boullion

1 lemon, zested and juiced

2 tablespoons capers, drained

2 tablespoons chopped parsley

1/4 cup grated Parmesan cheese

Using paper towels, pat the chicken dry, then season with 1 teaspoon salt, and pepper.  Place the flour onto a small sheet tray or plate with sides, lightly dredge the chicken with flour shaking off the excess, setting the chicken aside onto a plate.  

In a large skillet over medium-high heat, add 3 tablespoons butter and 2 tablespoons olive oil, swirling to combine.  Add the chicken to the pan, working in batches if necessary, so as not to crowd the pan.  Cook on this first side for about 4-5 minutes until this side is deeply golden brown.  Turn the chicken over to cook on side two for 2-3 minutes.  Remove the chicken from the pan, setting onto a clean sheet tray.  

Continue working with the same pan, adding the remaining tablespoon of oil if the pan is too dry, add in the shallot and garlic, cooking for about 1 minute until the shallot is soft.  Add in the chicken stock and bouillon, stirring and scraping with a wooden spoon to bring up the browned bits from the bottom of the pan.  Cook for about 3-5 minutes reducing the liquid by half.  Add in the remaining butter, lemon zest and lemon juice, capers, swirling to melt the butter.  Taste for seasoning, adding remaining salt and/or pepper as desired.  Return the chicken and any chicken juices to the pan with the sauce, reheating the chicken for 1-2 minutes.  Using tongs, transfer the chicken to a serving platter, pouring the sauce over the chicken, garnishing with the chopped parsley and Parmesan cheese.  Serve with pasta, risotto, or potatoes as desired.