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 23 Feb 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
- Flatten a clean cutting board
- Add white flour, garlic powder, salt and black pepper to a clean medium bowl
- Heat a clean frying pan slowly until bubbles form - medium 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
- Panfry dry ingredients - 4 min, medium heat
- Repeat with the last 3 pieces and remove them to the plate too
- Add chicken stock, lemon, lemon and capers to the frying pan
- Heat until just boiling while stirring occasionally - medium heat
- Return to simmer - 10 min
- Boil a clean large saucepan - 8 min, medium-high heat
- The chicken should be done by this point. Remove it back to the plate and whisk in the extra 2 tablespoons of butter
- Assemble large saucepan
- Serve the chicken over the pasta and sprinkle lots of fresh parsley on top. Enjoy!