This chicken piccata recipe is a light dinner that is packed with flavor. It’s courtesy of the Food Network Kitchen from Food Network.com. I wanted something quick and easy, since it was a weeknight, and if I didn’t have to go to the grocery store, it would have been a perfect weeknight simple, delicious dinner! I love dishes with a bright acidic flavor, and piccata is one of my favorites.
I doubled this sauce from the original recipe because I served with pasta and wanted some extra, yummy sauce to coat the pasta.
Here’s what you need:
What you need for Chicken Piccata: Chicken cutlets, kosher salt, ground black pepper, flour, extra-virgin olive oil, garlic, chicken broth, lemon, white wine vinegar, fresh parsley, capers, butter, pasta
I bought chicken cutlets from the store, but boneless, skinless chicken breast would work. I would butterfly them for this recipe.
Trim your chicken and sprinkle each side with salt and pepper and 1 tablespoon of flour (for all the chicken).
Whisk together broth, lemon juice, and 2 tsp flour. Also mix vinegar, 2 Tbsp. parsley, and capers in a small bowl.
Parsley + Capers + Vinegar
Heat 2 teaspoons of oil in a large nonstick pan until very hot, add chicken, and cook until cooked through (2-3 minutes per side).
Transfer to a plate. Reduce heat to medium and add the rest of the oil and garlic. Cook until fragrant (about 1 minute). Add broth mix to pan. Simmer until reduced and thickened (about 2-3 minutes).
Add the caper mix and swirl in butter until shiny and thickened.
Toss pasta with some olive oil, lemon zest, salt, pepper. Top with chicken and cover in the sauce. Garnish with parsley.
- Chicken Picatta | That Square Plate
- This chicken piccata recipe is a light dinner that is packed with flavor. It's courtesy of the Food Network Kitchen from Food Network.com. I wanted something quick and easy, since it was a weeknight, and if I didn't have to go to the grocery store, it would have been a perfect weeknight simple, delicious dinner! I love dishes with a bright acidic flavor, and piccata is one of my favorites.
- I doubled this sauce from the original recipe because I served with pasta and wanted some extra, yummy sauce t
- Trim your chicken and sprinkle each side with salt and pepper and 1 tablespoon of flour (for all the chicken).
- Whisk together broth, lemon juice, and 2 tsp flour. Also mix vinegar, 2 Tbsp. parsley, and capers in a small bowl.
- Heat 2 teaspoons of oil in a large nonstick pan until very hot, add chicken, and cook until cooked through (2-3 minutes per side).
- Transfer to a plate. Reduce heat to medium and add the rest of the oil and garlic. Cook until fragrant (about 1 minute). Add broth mix to pan. Simmer until reduced and thickened (about 2-3 minutes).
- Add the caper mix and swirl in butter until shiny and thickened.
- Toss pasta with some olive oil, lemon zest, salt, pepper. Top with chicken and cover in the sauce. Garnish with parsley.
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