Description
Zesty lemon chicken piccata dances with tangy capers and bright parsley, creating a Mediterranean-inspired plate that sings with fresh, clean flavors. Crisp chicken cutlets deliver a delightful protein punch you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 4–5 boneless, skinless chicken cutlets (about 1.25 pounds / 567 grams), pounded thin
- 2 cups chicken broth
- 1/3 cup fresh lemon juice
Coating and Seasoning:
- 1/2 cup all-purpose flour
- Salt and pepper, to taste
Additional Ingredients:
- 12 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons capers, drained and rinsed
- 1 tablespoon unsalted butter
- 1 tablespoon plain Greek yogurt
Serving Suggestions:
- Angel hair pasta (optional)
- Sliced lemons
- Fresh parsley, for garnish
Instructions
- Tenderize chicken cutlets to uniform thickness, seasoning generously with salt and pepper. Coat each piece thoroughly in flour, ensuring an even, light layer by gently shaking off excess.
- Warm olive oil in a spacious skillet over medium temperature. Carefully place floured chicken and cook until a rich golden-brown develops on both surfaces. Transfer chicken to a clean plate, reserving for later.
- Briefly remove skillet from heat source and introduce minced garlic. Quickly stir for approximately 30 seconds, releasing aromatic flavors without scorching.
- Reestablish pan temperature and pour chicken broth. Use a wooden spoon to deglaze, lifting caramelized remnants from skillet bottom. Allow liquid to gently simmer and reduce slightly.
- Incorporate tangy lemon juice and briny capers into the developing sauce. Continue simmering until liquid thickens and concentrates in flavor.
- Introduce cold butter, stirring until completely melted and integrated. Carefully return chicken and accumulated juices to the pan, allowing everything to meld together over reduced heat.
- Optionally swirl in creamy Greek yogurt for additional richness, creating a luxurious sauce that coats the chicken beautifully.
- Present the piccata directly or atop delicate angel hair pasta. Garnish with freshly chopped parsley and bright lemon slices for a vibrant finish.
Notes
- Flatten chicken evenly to ensure consistent cooking and tender texture, preventing dry or tough meat.
- Pat chicken dry before seasoning to help flour adhere better and create a crispy golden-brown exterior.
- Use a meat mallet or heavy skillet to pound chicken cutlets gently, working from the center outwards for uniform thickness.
- Substitute all-purpose flour with gluten-free alternatives like almond or rice flour for celiac or gluten-sensitive diets.
- Lower sodium by using low-sodium chicken broth and reducing added salt during seasoning.
- Add extra nutrition by incorporating Greek yogurt, which introduces protein and creates a creamy, tangy sauce.
- Balance flavors by adjusting lemon juice quantity – less for milder taste, more for bright, zesty profile.
- Keep capers optional for those who prefer a less briny sauce, or reduce quantity for subtle seasoning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 10
- Calories: 360
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 80 mg