25 minutes
A delicious and tangy chicken dish made with lemon, capers, and a rich buttery sauce.
Boneless, Skinless Chicken Breasts, halved horizontally
0 lb
to taste
to taste
All Purpose Flour, for dredging
cups
tablespoons
tablespoons
Shallots, peeled and sliced lengthwise
each
Lemon, halved, half thinly sliced and seeds removed; half juiced, about 2 tablespoons
each
cups
Capers, drained
teaspoons
Flat Leaf Parsley, coarsely chopped
tablespoons
1. Season and Dredge Chicken
Season both sides of the chicken breasts with a generous pinch of kosher salt and a few grinds of black pepper. Dredge the seasoned chicken in all-purpose flour, shaking off any excess.
2. Sauté Chicken
In a large skillet, heat 3 tablespoons of unsalted butter and 3 tablespoons of extra-virgin olive oil over medium-high heat until the butter has melted and begins to sizzle. Carefully lay the chicken pieces in the skillet and sauté them until they turn golden brown and are cooked through, about 3 minutes per side. Remove the chicken from the skillet and place it on a plate, setting it aside.
3. Sauté Shallot and Lemon
If needed, add a bit more olive oil to the skillet, then introduce the sliced shallot and lemon slices. Sauté them, stirring occasionally, until the shallots are lightly caramelized and the lemon slices become fragrant, about 2 to 3 minutes.
4. Prepare Sauce
Pour in the chicken stock and let it simmer until it reduces by half, about 3 minutes. Lower the heat to a gentle simmer, then stir in the remaining 3 tablespoons of butter, the drained capers, and the fresh lemon juice.
5. Season and Serve
Season the sauce with additional salt and pepper to taste. Return the chicken to the skillet, allowing it to warm through and soak up some of the sauce. Serve the chicken on plates, generously spooning the sauce over the top. Garnish with fresh parsley if desired.
Replace chicken with thinly pounded pork, veal, a firm white fish like tilapia or halibut, or tofu for a vegetarian option.
Use veal cutlets as a substitute for chicken, pairing the delicate flavor of veal with the classic lemon-caper sauce.
Combine chicken with prosciutto and sage leaves, and finish with a butter sauce.
Opt for a firm white fish, adjust cooking times, and maintain the traditional piccata preparation.
Swap lemon for lime, orange, or grapefruit to vary the acidic profile. Lime offers a tropical tang, orange adds sweetness, and grapefruit provides a hint of bitterness.
Choose organic, free-range chicken breasts and nonpareil capers packed in brine for the best flavor and texture. Fresh lemons are essential for their bright acidity.
Build the sauce in the same pan by sautéing shallots or garlic, deglazing with wine or broth, and reducing before adding lemon juice and capers.
Pound the chicken breasts to an even thickness of about 1/2 inch and consider brining in a saltwater solution for 15-30 minutes to enhance juiciness.
Use a stainless steel or cast-iron skillet for a good sear and make sure it's hot before adding the chicken to create a flavorful fond.
Adjust the sauce with extra lemon juice, capers, or butter to achieve a perfect balance of acidity, saltiness, and richness.
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