Chicken Piccata

Ingredients

• 1.5 pounds Boneless Skinless Organic Chicken Breast (organic, trimmed into 4 equal pieces)
• 0.33 cup All-Purpose Flour (for dredging, whisked before use)
• 1 teaspoon Granulated Garlic (or garlic powder)
• 1 teaspoon Kosher Salt (plus extra for seasoning)
• 0.5 teaspoon Freshly Cracked Black Pepper (to taste)
• 5 tablespoons Olive Oil (extra‑virgin for fruity flavor)
• 1 Large Shallot (finely minced)
• 2 Lemon (juiced, no pith or white rind)
• 1 tablespoon Capers (rinsed well to remove brine)
• 6 tablespoons Unsalted Butter (cold, cut into small pieces)
• 2 tablespoons Fresh Parsley (chopped fine)
• 0.25 cup Chicken Stock (homemade or low‑sodium store‑bought)

Instructions

1. Dry and Season Chicken

   Pat the chicken breasts dry with heavy‑duty paper towels, then season both sides with kosher salt and freshly cracked black pepper.

   Time: PT5M

2. Dredge in Flour

   Place 1/3 cup all‑purpose flour in a shallow bowl, whisk, then lightly coat each chicken piece, shaking off excess.

   Time: PT2M

3. Prep Remaining Ingredients

   Finely mince the shallot, juice the lemons (avoid the white pith), rinse capers, cut butter into small cubes, and roughly chop the parsley.

   Time: PT3M

4. Sear First Batch of Chicken

   Heat the skillet over medium heat, add 3 tbsp olive oil, and when it shimmers, add half the chicken. Sear 1–1.5 minutes per side until lightly golden.

   Time: PT4M

   Temperature: medium

5. Sear Second Batch

   Remove the first batch, add another 2 tbsp olive oil if needed, and sear the remaining chicken pieces the same way.

   Time: PT4M

   Temperature: medium

6. Saute Shallot

   Add the minced shallot to the pan and sauté until fragrant, about 30 seconds.

   Time: PT30S

   Temperature: medium

7. Deglaze and Reduce

   Pour in 1/4 cup chicken stock and the lemon juice, scraping up browned bits. Reduce the liquid by half, about 2 minutes.

   Time: PT2M

   Temperature: medium

8. Add Capers and Finish Chicken

   Stir in the rinsed capers and a pinch of lemon zest, then return all chicken pieces to the pan. Cook for another 2 minutes until the chicken is cooked through.

   Time: PT2M

   Temperature: medium

9. Emulsify Butter into Sauce

   Reduce heat to low. Add the cold butter pieces a few at a time, whisking constantly until fully incorporated and the sauce becomes velvety.

   Time: PT2M

   Temperature: low

10. Finish and Serve

    Stir in the chopped parsley, taste and adjust seasoning if needed, then transfer chicken to a serving platter and spoon sauce over the top.

    Time: PT30S

Nutrition Facts

Calories

560

Protein

45 g

Carbohydrates

12 g

Fat

38 g

Fiber

1 g

Ingredient Substitutions

• Instead of Boneless Skinless Organic Chicken Breast: regular boneless skinless chicken breast, turkey breast
• Instead of All-Purpose Flour: gluten‑free flour blend, cake flour
• Instead of Granulated Garlic: fresh minced garlic, garlic salt (reduce added salt)
• Instead of Kosher Salt: sea salt, table salt (use less)
• Instead of Freshly Cracked Black Pepper: white pepper
• Instead of Olive Oil: avocado oil, vegetable oil
• Instead of Large Shallot: small yellow onion, red onion
• Instead of Lemon: lime juice, bottled lemon juice (fresh is best)
• Instead of Capers: green olives, chopped, pickled peppercorns
• Instead of Unsalted Butter: ghee (will change flavor), vegan butter
• Instead of Fresh Parsley: fresh basil, fresh cilantro
• Instead of Chicken Stock: vegetable stock, water with a pinch of salt

Equipment Needed

• Cutting Board
• Chef's Knife
• Paper Towels
• Measuring Cups
• Measuring Spoons
• Small Bowl
• Mixing Bowl
• Large Skillet / Sauté Pan
• Tongs
• Rubber Spatula

Critical Steps — Do Not Skip

• Drying the chicken thoroughly to achieve a proper sear.
• Searing the chicken without moving it until a golden crust forms.
• Reducing the deglazed liquid by half before adding butter.
• Emulsifying cold butter over low heat to create a velvety sauce.

Chef Tips from the Video

• Use extra‑virgin olive oil for a subtle fruitiness that complements the lemon.
• Rinse capers well to avoid an overly salty sauce.
• Cold butter is key; it emulsifies better and creates a silky texture.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Chicken piccata can be frozen without the butter sauce; reheat gently and add fresh butter when serving.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Dry and season the chicken up to 30 minutes ahead; keep refrigerated.
• Juice the lemons and rinse capers in advance; store in a small covered bowl.
• The butter sauce can be made ahead and gently reheated over low heat, adding a few fresh butter cubes if it looks thin.

Frequently Asked Questions