Chicken Piccatta

By Cindy Anschutz
October 17, 2013
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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

Serves: 4

  • 1 pound chicken scaloppini (about 4 ounces each)
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon plus 1 teaspoon all-purpose flour or gluten free flour, divided
  • 3 teaspoons olive oil
  • 2 garlic cloves , finely minced
  • 1/2 cup low sodium chicken broth
  • Zest and juice of 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice
  • 1 lemon sliced
  • 2 tablespoons chopped fresh parsely, plus more for garnish
  • 1 tablespoon capers, drained and rinsed
  • For serving, pasta, vegetables, potatoes, etc.
  1. Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour.
  2. 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.
  3. 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.
  4. Serve chicken with the sauce and add a lemon slice to each plate.

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