Author Notes
This is the perfect plate for entertaining. You can prepare hours in advance and just warm before serving. When you not sure what to make to feed a crowd – Chicken Piccatta!
NOTE: I like to add a little Parmesan cheese to my chicken. —Cindy Anschutz
Ingredients
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1 pound
chicken scaloppini (about 4 ounces each)
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1 teaspoon
sea salt
-
1/2 teaspoon
freshly ground pepper
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1 tablespoon
plus 1 teaspoon all-purpose flour or gluten free flour, divided
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3 teaspoons
olive oil
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2
garlic cloves , finely minced
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1/2 cup
low sodium chicken broth
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Zest and juice of 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice
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1
lemon sliced
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2 tablespoons
chopped fresh parsely, plus more for garnish
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1
tablespoon capers, drained and rinsed
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For serving, pasta, vegetables, potatoes, etc.
Directions
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Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour.
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Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until very hot; cook the cutlets for 2 minutes per side. Transfer the cutlets to a plate. (Reserve the skillet.) Reduce the heat under the skillet to medium.
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Add the remaining teaspoon oil and garlic to the same skillet; cook until fragrant, about 1 minute. Whisk together the broth, lemon juice and 1 teaspoon flour, and add to the pan. Simmer sauce until reduced and thickened, 2 to 3 minutes. Add parsley and capers. Swirl in the butter until sauce is shiny and slightly thickened.
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Serve chicken with the sauce and add a lemon slice to each plate.
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