Picatta: A Complete Guide to This Classic Dish
Lemony, buttery, and packed with briny capers, Chicken Piccata is a restaurant-quality dish that's surprisingly easy to make at home! 🍋✨ Thinly sliced, pan-fried chicken cutlets are bathed in a bright, tangy lemon-butter sauce, creating the perfect balance of richness and freshness. This one-pan meal is ready in just 40 minutes, making it a fantastic choice for both busy weeknights and special occasions!
Ingredients
For the Chicken:
- Chicken breasts butterflied into thin cutlets
- Salt & black pepper
- Flour for dredging
- Unsalted butter
- Olive oil
For the Sauce:
- Shallots finely chopped
- Garlic minced
- Chicken stock
- Lemon zest & fresh lemon juice
- Capers drained
- Fresh parsley optional, for garnish
Instructions
1️⃣ Prepare the Chicken:
- Slice chicken breasts into thin cutlets and season with salt and pepper.
- Dredge each cutlet in flour, shaking off excess.
2️⃣ Pan-Fry the Chicken:
- Heat butter and olive oil in a skillet over medium-high heat.
- Cook chicken 2-3 minutes per side until golden and cooked through. Set aside.
3️⃣ Make the Piccata Sauce:
- Sauté shallots until soft, then add garlic.
- Pour in chicken stock, scraping up the browned bits.
- Simmer until reduced, then stir in butter, lemon zest, lemon juice, capers, and salt.
4️⃣ Combine & Serve:
- Pour the lemon-butter sauce over the chicken.
- Garnish with fresh parsley and serve warm!
Notes
- For Extra Crispiness – Lightly pat the chicken dry before dredging in flour.
- Adjust the Tanginess – Add extra lemon juice for a more pronounced citrus flavor.
- Capers Too Salty? – Rinse them under water before adding to the sauce.
- Storage Tip – Keep leftovers refrigerated for up to 3 days or freeze for up to 3 months.