Chicken Piccata

Name: Chicken Piccata
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5
Ingredients: 5 boneless skinless chicken breast halves, about 3 1/2 pounds; 1 1/2 cups flour for dredging; 1 1/2 cups breadcrumbs; 1 1/2 cups milk*; Salt and pepper for seasoning chicken; Oil for cooking; 1 (14.5 oz.) can chicken broth; 10 tbsp. butter; 4 tbsp. fresh squeezed lemon juice; 2 1/2 tbsp. flour; 2 tbsp. finely diced shallot, 1 small bulb; 2 garlic cloves, finely diced; 1/4 tsp. salt

by In Good Flavor

5 Servings

55 min

When my husband and son make special requests for dinner, Chicken Piccata is usually the dish of choice. My version started as a copycat of a local Italian restaurant's recipe. The place has been around for ages and is well known for its chicken piccata. Their sauce consists almost entirely of butter, but it's SO good—super rich, buttery, and delicious!

Over time, I lightened up my piccata a bit, but make no mistake, it's NOT healthy food!). The sauce is less buttery and more lemony than the original. Surprisingly enough, both of my guys liked my lightened chicken piccata more! Breaded chicken breast with lemon butter sauce is such a magical combination, even without the ungodly amount of butter. We rarely go to the restaurant anymore for the dish.

An element I kept the same as the restaurant's was the exclusion of capers. Most chicken piccata recipes have them, but the restaurant didn't have them in theirs. And my husband, the caper hater, prefers it without caper. Feel free to add them if your household doesn't have caper haters.

The original post and additional images are at In Good Flavor.

Chicken Piccata

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Recipe details

Yield 5 Servings
Time spent: Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min

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Ingredients

For the chicken:

5 boneless skinless chicken breast halves, about 3 1/2 pounds
1 1/2 cups flour for dredging
1 1/2 cups breadcrumbs
1 1/2 cups milk*
Salt and pepper for seasoning chicken
Oil for cooking

Lemon Butter Sauce:

1 (14.5 oz.) can chicken broth
10 tbsp. butter
4 tbsp. fresh squeezed lemon juice
2 1/2 tbsp. flour
2 tbsp. finely diced shallot, 1 small bulb
2 garlic cloves, finely diced
1/4 tsp. salt

Instructions

Butterfly each breast by making a slit down the middle, stopping about 1/3 inch short of cutting all the way through. The chicken should open up like a book. Use a meat mallet to flatten the chicken to an even 1/3 inch thick. Generously season each side with salt and pepper.
Place the flour, milk, and bread crumbs in separate shallow plates.
Dip each piece of chicken into the flour and tap off the excess. Dip into the milk. Dip into the bread crumbs and tap off the excess.
Preheat a large skillet on medium to medium-high heat. Add enough oil to coat the bottom of the skillet. Working in batches, cook chicken until golden brown, about 3 minutes on each side. Place on a rack on a cookie sheet and keep warm in a 170° F oven. Continue cooking all of the chicken pieces, adding oil when necessary.
To make the sauce, wipe out the skillet with a paper towel. On medium heat, add 2 1/2 tablespoons of butter. Once melted, stir in the shallot and garlic and cook for about 2 minutes. Add flour, whisking constantly for 1 minute. Increase heat to medium-high. Add chicken broth and salt. Allow it to come to a boil, stirring constantly. Add lemon juice.
Reduce heat to medium-low. Whisk in the remaining butter, 2 tablespoons at a time. Allow the butter to completely melt into the sauce before adding more. Do not allow the sauce to come back to a boil. Remove from heat temporarily if it does. Repeat adding and whisking until all of the butter is gone. Reseason with salt to taste. Serve drizzled over chicken. Garnish with parsley, if desired.
Makes 5 servings.

Tips

*I use milk as a binder while keeping the breading light. If you want a thicker breading, use beaten eggs with a splash of milk or use eggs only.
The total cooking time is for cooking the chicken breasts one at a time. It will be reduced if you use two skillets.

Comments

Dip49208905 on Feb 18, 2023

Why didn't you have capers??

1 Reply
- See 2 previous
- In Good Flavor on Feb 19, 2023
  
  Hi. That was explained in the last paragraph of this post.
  
  1
- Dip49208905 on Feb 21, 2023
  
  I still don't see it in any paragraph
  
  Like
- In Good Flavor on Mar 03, 2023
  
  This recipe my copycat version of a local restaurant’s chicken piccata. They didn’t have capers in theirs. Since my husband does not like them either, I don’t add capers.
  
  3
Middle Linda on Feb 18, 2025

Dip49208905-you need to learn to read!

1 Reply

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