Chicken Piccata

Serves: 4 8

The secret to this dish is maintaining balance with the lemon. It should be a strong part of the flavor but not overwhelming.

Try pairing chicken piccata with a Pappas Wine Company 2005 Willamette Valley Pinot Noir. Rich toasted berry flavors complement the tang of the lemon and capers.

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At a Glance

Dredge - Sear - Deglaze - Braise

Main Ingredients

    8 chicken cutlets
    3/4 cup caper (?)
    1 lemon, juiced
    1 cup chicken stock
    1/8 cup flour, plus more for dredging
    1/8 cup unsalted butter
    1/3 tbsp kosher salt (?)
    1/3 tbsp pepper

Suggested Equipment

Dredge chicken cutlets in flour, salt, and pepper.
Sear chicken cutlets in butter, but do not cook all the way through. Remove from the pan.
Deglaze with chicken stock and lemon juice. Add the capers. Whisk in flour to help the sauce stick to the chicken.
Braise chicken cutlets until done.