Sometimes, the simplest dishes offer the biggest flavor payoff. This recipe for Chicken Piccata truly shines. Imagine tender, golden chicken cutlets bathed in a bright, tangy sauce. The combination of fresh lemon zest and salty capers is pure magic. We are making genuine Italian restaurant quality right at home tonight.
I often turn to this meal when time is short but flavor cannot be sacrificed. Leftovers of this lovely Chicken Piccata keep beautifully, too. Honestly, my family requests this poulet au citron dish weekly now.
Why I Love This Recipe
This Chicken Piccata ticks every single weeknight box. It comes together faster than takeout. The sauce offers a wonderful layer of bright acidity. Plus, it always impresses guests easily. It is utter comfort food disguised as elegant dining.
Chicken Piccata Ingredients
The beauty of this Italian classic lies in its minimal, powerful components. We rely on pantry staples to create complex flavor quickly. Câpres provide that essential briny pop. Furthermore, fresh lemon juice cuts through richness perfectly. Getting these elements right makes all the difference for your Chicken Piccata.
Substitutions and Tips
- For extra tenderness, you can always pound your chicken thinner.
- If you lack chicken broth, use a light vegetable broth instead.
- Don’t skip the dredging step; it helps the sauce adhere nicely.
- A splash of dry white wine mixed with the broth adds depth.
- Always use fresh lemon juice, never the bottled stuff for this recipe.
How to Make Chicken Piccata
Step 1: Preparing the Chicken Cutlets
First, slice your chicken breasts horizontally like a book. Next, place each piece between plastic wrap layers. Gently pound the chicken to an even, thin quarter-inch thickness. This ensures quick, uniform cooking time.
Step 2: Dredging and Searing the Chicken
Mix flour, salt, and pepper in a shallow dish totally. Lightly coat every chicken piece in this mixture. Shake off any excess flour very thoroughly. Next, heat olive oil in a large pan over medium-high heat. Sear the chicken three to four minutes per side until golden brown perfection.
Step 3: Building the Bright Lemon Sauce
Remove the seared chicken and set it aside safely for now. Decrease your burner heat down to medium. Add the butter to the same hot pan directly. Scrape up all those flavorful brown bits stuck below. Pour in the chicken broth and lemon juice mixture now. Let this sauce simmer slowly for a minute or two while stirring constantly.
Step 4: Finishing the Chicken Piccata
Finally, stir in your drained capers to the simmering sauce. Let them bubble gently for just another minute. Return the cooked chicken cutlets to the pan. Turn them over to bathe in that luscious sauce. Cook for one more minute to reheat everything through. Remove from heat now and garnish with fresh parsley.
How to Store Chicken Piccata
Store leftover Chicken Piccata in an airtight container promptly. Keep the dish refrigerated for up to three days maximum. For longer storage, freezing works well if you omit the parsley garnish first. Thaw overnight in the fridge before gently reheating on the stovetop. Reheating slowly maintains the chicken’s moisture wonderfully.
Tips for Success
- Ensure your pan is hot enough before you add the chicken.
- Do not overcrowd the pan; work in batches if needed.
- Use a quality pan that distributes heat evenly always.
- Taste the sauce before serving; adjust salt or lemon as required.
- Serve immediately for the best textural contrast possible.
Kitchen Tools You’ll Need
- A sturdy large skillet for searing the meat nicely.
- Plastic wrap and a meat mallet for pounding the cutlets thin.
- Sharp knife for slicing the chicken breasts correctly.
- Small bowl for combining the flour dredge mixture easily.
Serving Suggestions
- Serve over angel hair pasta to catch every drop of sauce.
- Steamed asparagus or bright green beans make wonderful sides.
- Pair with a crisp, chilled Pinot Grigio or Sauvignon Blanc.
- Consider adding toasted pine nuts for a little textural crunch.
Chicken Piccata
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 portions
- Category: Plat principal
- Method: Poêlé
- Cuisine: Italienne
- Diet: Low Fat
Description
Un plat classique italien, le Poulet Piccata est composé de fines tranches de poulet poêlées, nappées d’une sauce acidulée au citron, au bouillon et aux câpres, garnies de persil frais.
Ingredients
- 2 poitrines de poulet désossées et sans peau (environ 450g au total)
- 1/4 tasse de farine tout usage
- 1/2 cuillère à café de sel
- 1/4 cuillère à café de poivre noir
- 2 cuillères à soupe d’huile d’olive
- 2 cuillères à soupe de beurre non salé
- 1/2 tasse de bouillon de poulet
- 1/4 tasse de jus de citron frais
- 2 cuillères à soupe de câpres, égouttées
- 2 cuillères à soupe de persil frais haché
Instructions
- Coupez chaque poitrine de poulet horizontalement pour créer deux escalopes plus minces. Placez le poulet entre deux morceaux de film plastique et aplatissez-le à une épaisseur uniforme de 1/4 de pouce (environ 6 mm).
- Dans une assiette creuse, mélangez la farine, le sel et le poivre. Enrobez chaque escalope de poulet dans le mélange de farine, en secouant l’excédent.
- Faites chauffer l’huile d’olive dans une grande poêle à feu moyen-vif. Ajoutez les escalopes de poulet et faites cuire 3 à 4 minutes de chaque côté, ou jusqu’à ce qu’elles soient dorées et bien cuites. Retirez le poulet de la poêle et réservez-le dans une assiette.
- Réduisez le feu à moyen. Ajoutez le beurre dans la poêle, en grattant les morceaux bruns du fond.
- Versez le bouillon de poulet et le jus de citron. Portez à ébullition lente, en remuant constamment, pendant 1 à 2 minutes.
- Ajoutez les câpres à la sauce et laissez mijoter encore 1 à 2 minutes.
- Remettez le poulet cuit dans la poêle, en le tournant pour l’enrober de sauce. Cuire 1 minute pour réchauffer.
- Retirez du feu, saupoudrez de persil frais et servez immédiatement. Le Poulet Piccata est excellent servi avec des pâtes, du riz ou de la purée de pommes de terre.
Notes
- Pour des escalopes encore plus tendres, vous pouvez utiliser un attendrisseur à viande.
- Assurez-vous que le poulet est bien doré pour développer la saveur dans la sauce.
- Le plat peut être servi avec des tranches de citron en garniture.
