# Chicken Piccata

> A classic Italian dish featuring tender chicken cutlets in a bright, lemony caper sauce. Simple recipes for every day.

**Prep time:** 10 minutes
**Cook time:** 30 minutes
**Servings:** 6

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## Ingredients

- 2 lbs chicken cutlets, tenders or chicken breasts (halved horizontally)
- 2 1/2 tsp salt, divided
- 1/2 tsp pepper
- 1 cup flour for dredging
- 10 tbsp butter, cut into pieces, divided
- 4 tbsp olive oil, divided
- 1 shallot, minced
- 1 tbsp garlic, minced
- 1 1/2 cups chicken stock
- 1 lemon juiced (1 tbsp)
- 2 tsp lemon zest
- 2 tbsp capers, drained
- parsley, chopped, for garnish (optional)

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## Shopping List

### 🥩 Meat & Poultry
- [ ] 2 lbs chicken cutlets, tenders, or chicken breasts

### 🥬 Produce
- [ ] 1 shallot
- [ ] 1 tbsp garlic (about 3 cloves)
- [ ] 1 lemon (for juice and zest)
- [ ] Fresh parsley (optional, for garnish)

### 🥫 Pantry
- [ ] All-purpose flour (need 1 cup)
- [ ] Olive oil (need 4 tbsp)
- [ ] Chicken stock (need 1 1/2 cups)
- [ ] Capers (need 2 tbsp)

### 🧈 Dairy
- [ ] Butter (need 10 tbsp)

### 🧂 Spices & Seasonings
- [ ] Salt (need 2 1/2 tsp)
- [ ] Black pepper (need 1/2 tsp)

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## Instructions

1. **Season the chicken.** Season the chicken with 2 teaspoons salt and pepper on both sides. Place the flour on a plate. Dredge the chicken in the flour and shake off any excess. Discard the flour when finished dredging.

2. **Cook the chicken.** Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted.

3. **Brown in batches.** Working in batches, taking care not to crowd the pan, add 1/2 the chicken and saute until golden brown, about 2 1/2 - 3 minutes per side, until cooked through. Set the chicken aside on a plate when they finish cooking.

4. **Cook second batch.** Add 3 more tablespoons of butter and 2 more tablespoons of olive oil and finish cooking the 2nd batch of chicken.

5. **Make the sauce.** Add the shallot to the pan drippings and saute until soft and fragrant, about 1 minute. Add garlic and saute for 1 minute longer.

6. **Deglaze and simmer.** Add the stock and simmer until reduced by half, about 4-5 minutes.

7. **Finish the sauce.** Reduce heat to low, then stir in the remaining 4 tablespoons butter, capers, lemon juice, and zest to taste. Season with remaining 1/2 teaspoon of salt. Garnish with parsley if using.

8. **Serve.** Serve the chicken with the piccata sauce poured over the top of the pan-fried chicken, alongside your favorite pasta or salad.

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## Serving Ideas

- Serve over angel hair pasta or linguine
- Pair with a fresh arugula salad
- Serve alongside roasted asparagus or green beans
- Accompany with garlic bread

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## Notes

- For even cooking, pound chicken breasts to an even thickness if needed
- Don't overcrowd the pan when cooking chicken - work in batches for best browning
- The sauce should coat the back of a spoon when properly reduced