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Giada’s Chicken Piccata Recipe

Giada’s Chicken Piccata Recipe

Try this Giada’s Chicken Piccata. It is the best way to enjoy a classic Italian entree that features tender poultry in a silky lemon-caper sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 320 kcal

Ingredients
  

  • 2 skinless and boneless chicken breasts butterflied and halved.
  • 1/2 cup of all-purpose flour.
  • 1/2 teaspoon of salt.
  • 1/4 teaspoon of black pepper.
  • 3 tablespoons of extra-virgin olive oil.
  • 3 tablespoons of unsalted butter.
  • 1/3 cup of fresh lemon juice.
  • 1/2 cup of chicken stock.
  • 1/4 cup of brined capers rinsed.
  • 1/3 cup of fresh parsley chopped.

Instructions
 

Prep the Chicken

  • Place the chicken pieces between plastic wrap. Pound them with a mallet until they are 1/2 inch thick.

Season the Flour

  • In a shallow dish, mix the flour, salt, and pepper. Dredge the chicken in the flour and shake off the excess.

Sear the Meat

  • Heat the oil and 2 tablespoons of butter in a skillet. Cook the chicken for 3 minutes per side until golden.

Remove and Rest

  • Take the chicken out of the pan and set it on a plate. Do not wipe out the skillet.

Start the Sauce

  • Add the lemon juice, chicken stock, and capers to the pan. Bring the liquid to a boil.

Scrape the Pan

  • Use a spoon to scrape up the brown bits from the bottom of the pan for extra flavor.

Finish with Butter

  • Return the chicken to the skillet. Simmer for 5 minutes, then stir in the remaining tablespoon of butter.

Garnish and Serve

  • Sprinkle the fresh parsley over the top. Serve the chicken with plenty of the lemon sauce.

Notes

  • Pound the chicken. Making the cutlets an even thickness ensures they cook quickly and stay very juicy.
  • Use fresh lemon. Squeezing a real lemon provides a much brighter and more floral acidity than bottled juice.
  • Rinse the capers. Washing away the excess brine helps control the saltiness of the final sauce.
  • Don't burn the butter. Keep an eye on the heat so the butter turns golden and nutty rather than dark and bitter.
  • Cold butter finish. Adding the last bit of butter right at the end creates a thick, glossy, and emulsified sauce.
  • Serve with pasta. This dish is famous for being served over a bed of angel hair pasta to soak up the sauce.
Keyword Giada’s Chicken Piccata Recipe