Chicken Piccata

1 large chicken breast cut into 4 to 6 cutlets then pounded thin

Kosher salt and freshly ground black pepper
1 cup flour

6 tablespoons butter

2 tablespoons extra virgin olive oil

3 tablespoons minced or thinly sliced shallot

6 tablespoons white wine

2 tablespoons fresh lemon juice

2 1/2 tablespoons capers

2 tablespoons finely chopped fresh parsley

2 tablespoons Brodo*, or chicken stock

Season the cutlets with salt and pepper. Lightly flour each cutlet; shake off any excess flour.

Heat a large skillet over high heat. Add 1 to 2 tablespoons each of olive oil and butter.

When the butter melts and foams add about half the chicken you want to fill but not crowd the pan. Cook, until the chicken is golden, about 1 minute. Flip the meat and cook the other side for 30 seconds more. Transfer the chicken to a serving plate. Wipe out the pan. Add more butter and oil and cook the rest of the cutlets taking care to adjust the heat as necessary as you go.

When all the chicken is cooked add the shallots. Cook until they soften, stirring and swirling the pan so they don’t burn, about 1 minute. Deglaze the pan with the wine. Cook over high heat, scraping the fond from the pan. When the pan is almost dry, add the lemon juice, capers and parsley. Keep the pan moving. Add the broth or stock, let it come to a boil, then remove it from the heat and swirl in the remaining 2 tablespoons of cold butter, one tablespoon at a time. Adjust the seasoning with salt and pepper, pour the sauce over the chicken and serve.

*Related recipe: Brodo (Meat Broth)

about this recipe
If you are cooking for one or two people and can fit all your cutlets in one pan the best way to go is to add the lemon, wine and capers to the pan right after you flip the cutlets; swirl in broth and butter and you’re done. If however, you want to prepare enough for more than one or two people it is best to cook all the cutlets then make the sauce as in this recipe.

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