Chicken Piccata

By Ellie

4 Person

30 Minutes

0 Calories

Weeknight-perfect chicken piccata topped with a bright and buttery caper sauce and served alongside angel hair pasta and asparagus.

Ingredients

To Serve

2 tbsp. minced parsley

Sauce

sea salt to taste
3 tbsp. butter
2 tbsp. capers drained
1 lemon sliced into paper thin rounds with seeds removed
3/4 cup white wine
1 large shallot minced

Chicken

lemon slices
1 tbsp. minced parsley leaves
1 tbsp. unsalted butter
2 tbsp. grapeseed oil
1/2 cup all-purpose flour
fresh ground black pepper
sea salt
2 SVO Farmer Focus Chicken Breasts

Method

01

Lay chicken breasts on a plastic cutting board. Set a folded paper towel under each to prevent slipping while you cut the chicken into culets. Place a hand on top of one of the breasts and with a large, sharp knife, slowly slice lengthwise down the center of the chicken. About halfway through, the chicken may start to wiggle, at this point, you can peel the top half back with your hand and continue slicing all the way through. Do the same for the second breast.
02

Working two or four at a time, cover the chicken with parchment or plastic, and pound with a meat tenderizer, rolling pin, or small pan, until the chicken is about 1/4-inch thick. Sprinkle both sides of the chicken generously with sea salt and pepper.
03

Dump the flour into a shallow bowl and dredge chicken on both sides, shaking any excess flour off.
04

Set a large cast-iron skillet over medium-high heat. Add grapeseed oil and butter, and stir. Add two chicken cutlets and cook until a rich golden brown, 2 - 3 minutes per side. If the pan starts to smoke, edge heat closer to medium. Keep cooked chicken warm on a wire rack in a 200 degree F oven.
05

If you haven't already, turn the heat down to medium. If the pan is dry, add a drizzle of grapeseed oil. Add shallots. Cook, stirring often, until shallots are golden, 2 - 3 minutes. Add capers, lemons, and white wine. Edge heat up to medium-high and cook until the mixture starts to thicken about 4 minutes. Add butter and stir; cook, stirring occasionally, until mixture thickens considerably, about 4 minutes more. Add sea salt to taste. Remove from heat and spoon sauce into a small bowl.
06

Arrange cutlets on a platter. Drizzle with the pan sauce. Finish with parsley. Serve with al dente angel hair noodles and asparagus or greens.

Related Tags

Chicken Recipes

Chicken Piccata Recipes

Chicken Piccata

4.8

( By Ellie )

Weeknight-perfect chicken piccata topped with a bright and buttery caper sauce and served alongside angel hair pasta and asparagus.

01 Information

Grade easy
Serving 4 servings
Prep Time 15 Mins
Cook Time 15 Mins
Total Time 30 Mins

02 Ingredients

To Serve

2 tbsp. minced parsley

Sauce

sea salt to taste

3 tbsp. butter

2 tbsp. capers drained

1 lemon sliced into paper thin rounds with seeds removed

3/4 cup white wine

1 large shallot minced

Chicken

lemon slices

1 tbsp. minced parsley leaves

1 tbsp. unsalted butter

2 tbsp. grapeseed oil

1/2 cup all-purpose flour

fresh ground black pepper

sea salt

2 SVO Farmer Focus Chicken Breasts

03 Method

Step 1

Lay chicken breasts on a plastic cutting board. Set a folded paper towel under each to prevent slipping while you cut the chicken into culets. Place a hand on top of one of the breasts and with a large, sharp knife, slowly slice lengthwise down the center of the chicken. About halfway through, the chicken may start to wiggle, at this point, you can peel the top half back with your hand and continue slicing all the way through. Do the same for the second breast.

Step 2

Working two or four at a time, cover the chicken with parchment or plastic, and pound with a meat tenderizer, rolling pin, or small pan, until the chicken is about 1/4-inch thick. Sprinkle both sides of the chicken generously with sea salt and pepper.

Step 3

Dump the flour into a shallow bowl and dredge chicken on both sides, shaking any excess flour off.

Step 4

Set a large cast-iron skillet over medium-high heat. Add grapeseed oil and butter, and stir. Add two chicken cutlets and cook until a rich golden brown, 2 - 3 minutes per side. If the pan starts to smoke, edge heat closer to medium. Keep cooked chicken warm on a wire rack in a 200 degree F oven.

Step 5

If you haven't already, turn the heat down to medium. If the pan is dry, add a drizzle of grapeseed oil. Add shallots. Cook, stirring often, until shallots are golden, 2 - 3 minutes. Add capers, lemons, and white wine. Edge heat up to medium-high and cook until the mixture starts to thicken about 4 minutes. Add butter and stir; cook, stirring occasionally, until mixture thickens considerably, about 4 minutes more. Add sea salt to taste. Remove from heat and spoon sauce into a small bowl.

Step 6

Arrange cutlets on a platter. Drizzle with the pan sauce. Finish with parsley. Serve with al dente angel hair noodles and asparagus or greens.

04 Author