Entrée: Italy – Piccata di pollo (Chicken Piccata)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 27 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 boneless, skinless chicken breasts, halved or pounded to 1 / 4–1 / 2 inch (0.635 to 1.27 cm) thickness, about 1 1/2 lb total (680 g total)
Salt and black pepper to taste
1 / 2 cup (60 g) all-purpose flour for dredging
3 tbsp (45 g) unsalted butter
2 tbsp (30 ml) olive oil
1 / 2 cup (120 ml) dry white wine or chicken stock
3 tbsp (45 ml) fresh lemon juice (about 1 lemon)
2 tbsp (30 ml) capers, drained
2 tbsp (8 g) chopped fresh parsley

Show original ingredient measurements

4 boneless, skinless chicken breasts, halved or pounded to 1 / 4–1 / 2 inch thickness, about 1 1/2 lb total (680 g total)
Salt and black pepper to taste
1 / 2 cup (60 g) all-purpose flour for dredging
3 tbsp (45 g) unsalted butter
2 tbsp (30 ml) olive oil
1 / 2 cup (120 ml) dry white wine or chicken stock
3 tbsp (45 ml) fresh lemon juice (about 1 lemon)
2 tbsp (30 ml) capers, drained
2 tbsp (8 g) chopped fresh parsley

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season chicken with salt and pepper, then dredge lightly in flour, shaking off excess.
2. Heat 1 tbsp (15 ml) butter and olive oil in a large skillet over medium-high heat.
3. Sear chicken 3–4 minutes per side, until golden; transfer to a plate and keep warm.
4. Add wine (or stock) to the pan to deglaze, scraping up browned bits; simmer 1–2 minutes.
5. Stir in lemon juice and capers, then add remaining butter, swirling until sauce is glossy.
6. Return chicken to the pan and spoon sauce over for 1–2 minutes to reheat and finish cooking.
7. Garnish with chopped parsley and serve immediately.

1. Season chicken with salt and pepper, then dredge lightly in flour, shaking off excess.
2. Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat.
3. Sear chicken 3–4 minutes per side, until golden; transfer to a plate and keep warm.
4. Add wine (or stock) to the pan to deglaze, scraping up browned bits; simmer 1–2 minutes.
5. Stir in lemon juice and capers, then add remaining butter, swirling until sauce is glossy.
6. Return chicken to the pan and spoon sauce over for 1–2 minutes to reheat and finish cooking.
7. Garnish with chopped parsley and serve immediately.