Chicken Piccata Recipe

Back to Chicken Piccata All Reviews for Chicken Piccata - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 4 martha-cooking-school-sauteing-chicken-piccata-cs2006-0169.jpg

Ingredients Ingredient Checklist 2 boneless, skinless chicken breast halves, halved horizontally 1/4 cup all-purpose flour, sifted Coarse salt and freshly ground pepper 2 tablespoons olive oil 3 tablespoons unsalted butter 2 to 3 tablespoons dry white wine 3 tablespoons fresh lemon juice 2 tablespoons salt-packed capers, soaked in water 20 minutes, then drained, rinsed, and drained again 1 tablespoon chopped fresh flat-leaf parsley

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 martha-cooking-school-sauteing-chicken-piccata-cs2006-0169.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

martha-cooking-school-sauteing-chicken-piccata-cs2006-0169.jpg

Ingredients

2 boneless, skinless chicken breast halves, halved horizontally 1/4 cup all-purpose flour, sifted Coarse salt and freshly ground pepper 2 tablespoons olive oil 3 tablespoons unsalted butter 2 to 3 tablespoons dry white wine 3 tablespoons fresh lemon juice 2 tablespoons salt-packed capers, soaked in water 20 minutes, then drained, rinsed, and drained again 1 tablespoon chopped fresh flat-leaf parsley

Directions

Place chicken between plastic wrap and pound evenly until about 1/4 inch thick.

Spread flour in a shallow dish; season with 1 teaspoon salt and 1/4 teaspoon pepper; whisk to combine. Place chicken in seasoned flour, turning to coat thoroughly, then tap off the excess.

Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until butter starts to sizzle. Cook the chicken in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 minutes for each side. The cooking time will depend on the thickness of the cutlet. Transfer the chicken to a platter. Pour out any excess fat from the pan.

Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 seconds. (If the liquid is reducing too quickly – before all the browned bits have been incorporated – remove the pan from the heat.) Remove the pan from the heat. Add lemon juice, capers, and remaining 2 tablespoons butter and swirl until melted and combined, then add parsley and season with salt as desired.

Immediately pour the sauce over the chicken, and serve.

Reviews (5)

 Add Rating & Review     133 Ratings   5 star values:        24    4 star values:        35    3 star values:        46    2 star values:        24    1 star values:        4

Reviews (5)

Add Rating & Review     133 Ratings   5 star values:        24    4 star values:        35    3 star values:        46    2 star values:        24    1 star values:        4

Add Rating & Review

133 Ratings 5 star values: 24 4 star values: 35 3 star values: 46 2 star values: 24 1 star values: 4

5 star values: 24 4 star values: 35 3 star values: 46 2 star values: 24 1 star values: 4

Martha Stewart Member     Rating: 5 stars       03/30/2019   The bestest chkn picatta recipe! I make much higher quantity so Im a little loose with my measurements. I serve it over orzo herb pasta. Prepare the pasta, not rice orzo with roasted pinenuts in it.  

Martha Stewart Member     Rating: 5 stars       03/18/2019   Cooked it just as described. Delicious!  

Martha Stewart Member     Rating: 5 stars       06/10/2017   The best dinner I've ever made!! :)  

Martha Stewart Member     Rating: 5 stars       05/01/2017   Just made it.. delicious deserves 5 stars, just watch the video of you have problems with it, he does a great job explaining everything  

Martha Stewart Member     Rating: 5 stars       12/29/2014   This recipe is in my "go to" folder. Super easy and just as good for a weeknight supper or for company. Pay attention to the lemon juice amount, start off with the lower amount and taste it. The lemons you use really vary in acidity and the wine you choose call for a touch of caution.

Martha Stewart Member

Rating: 5 stars 03/30/2019

The bestest chkn picatta recipe! I make much higher quantity so Im a little loose with my measurements. I serve it over orzo herb pasta. Prepare the pasta, not rice orzo with roasted pinenuts in it.

Rating: 5 stars

Rating: 5 stars 03/18/2019

Cooked it just as described. Delicious!

Rating: 5 stars 06/10/2017

The best dinner I’ve ever made!! :)

Rating: 5 stars 05/01/2017

Just made it.. delicious deserves 5 stars, just watch the video of you have problems with it, he does a great job explaining everything

Rating: 5 stars 12/29/2014

This recipe is in my “go to” folder. Super easy and just as good for a weeknight supper or for company. Pay attention to the lemon juice amount, start off with the lower amount and taste it. The lemons you use really vary in acidity and the wine you choose call for a touch of caution.

All Reviews for Chicken Piccata

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chicken Piccata

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

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Recipe Summary#

Ingredients#

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Reviews (5)#

All Reviews for Chicken Piccata#

Gallery

Recipe Summary

Ingredients

Directions

Reviews (5)

All Reviews for Chicken Piccata