Chicken Piccata
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recipe by Leigh Suznovich https://jeanieandluluskitchen.com/
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- Total Time
- 35mins
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- Serves
- 6
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- Calories
- 511
Chicken Piccata has always been a huge favorite in my family. I remember my mother and big sister both making it so often when I was growing up and I lived for it. It’s such a fresh, bright and easy dish. I made my version of the family recipe this week and it was everything I hoped for! I used a large skillet with deep sides to panfry the chicken and create the sauce.
Inspired by: http://jeanieandluluskitchen.com/recipe/chicken-piccata/recipe updated Feb 23, 2022
Ingredients
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- White flour
- 140 g
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- Garlic powder
- ½ teaspoon
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- Salt
- 1 pinch
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- Black pepper
- 1 pinch
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- Chicken stock
- 240 ml
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- Lemon
- 1
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- Lemon
- 120 g
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- Capers
- 70 g
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- Spaghetti
- 455 g
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- Chicken breast
- 3
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- Olive oil
- 5 tablespoons
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- Salted butter
- 6 tablespoons
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- Fresh parsley
- as needed
Tools
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Stove
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Rolling pin
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Large saucepan
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Medium bowl
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Frying pan
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Cutting board
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Plate
Step preview
- First, prepare the chicken. Cut the three breasts in half lengthwise, pound until thin and set aside
- Then whisk the flour, garlic powder, salt and pepper together in a bowl to make the dredging mixture. Set that aside too
- Heat the olive oil and butter in a large skillet with deep sides over medium high heat
- Once it is bubbling, dredge three of the chicken cutlets through the flour mixture, shaking off the excess, and get them into the pan
- Let them cook for about 4 minutes on each side, then remove them to a plate
- Repeat with the last 3 pieces and remove them to the plate too
- Pour the chicken stock, lemon juice, lemon zest and capers into the pan, scraping up any brown bits
- Let the mixture come to a gentle boil while you give it a stir
- Return the chicken to the pan and let it simmer in the sauce for 10 minutes
- While the chicken simmers, bring a large pot of water to a boil. Cook the linguine just until it is tender for about 8-10 minutes, then drain it
- The chicken should be done by this point. Remove it back to the plate and whisk in the extra 2 tablespoons of butter
- Toss the pasta in the sauce, then take the pan off of the heat
- Serve the chicken over the pasta and sprinkle lots of fresh parsley on top. Enjoy!