CHICKEN PICCATA

Chicken Piccata is a simple but highly gratifying dish. Whether you opt for the basic or our upgraded recipe, you’re going to have a great meal on your hands.

Method

Serves: 4

Basic Chicken Piccata Method:

  1. Slice each chicken breast in half horizontally leaving a thin piece of connected meat to keep the halves connected, the result will be two thinner chicken cutlets. Season each with salt and peppers.

  2. Dredge the chicken in the flour and shake off any excess. 

  3. Heat the oil in a large pan.

  4. Add the chicken to the preheated skillet and cook for 4-5 minutes per side or until crispy and browned.

  5. Remove the chicken from the pan and reserve on a plate.

  6. Add the capers to the same pan used for cooking the chicken, cook them for 2 minutes. 

  7. Deglaze the pan with chicken stock and lemon juice. Cook for 5-6 minutes or until the sauce has reduced by about 50 percent. 

  8. Turn the heat off and add the butter. Stir the sauce constantly until all the butter has melted. 

  9. Season the sauce to taste with salt and pepper.

  10. Add the chicken back to the sauce and cook for 3 minutes or until the chicken is reheated. 

  11. Serve the chicken piccata with the pasta of your choice.

Babish Chicken Piccata Method:

  1. Slice each chicken breast in half horizontally leaving a thin piece of connected meat to keep the halves connected, the result will be two thinner chicken cutlets.

  2. Between two pieces of plastic wrap, pound the chicken to about ½ inch thickness. 

  3. Generously season the chicken cutlets on all sides with salt and pepper. Let the chicken sit at room temperature for 20-30 minutes.

  4. Meanwhile, fry 1 tablespoon of capers in hot oil. 

  5. In a shallow dish, add the flour. Dredge the seasoned chicken in the flour, then shake off the excess and reserve on a plate until ready to cook. 

  6. Add the oil to a large skillet and preheat over medium-high heat. 

  7. Sear the chicken cutlets on each side until golden brown, crispy, and cooked through, about 3-5 minutes per side.

  8. Once cooked, transfer the chicken to a rack placed in a rimmed baking sheet. Tent the sheet tray with a layer of aluminum foil to keep the chicken warm. 

  9. In the same pan used for searing, add another tablespoon of oil. Once the oil is hot, add the shallot and cook for 2-3 minutes. Then, add the garlic and remaining capers, cook for an additional 30 seconds - 1 minute.

  10. Deglaze the pan with the chicken stock and wine, then scrape the bottom of the pan with a wooden spatula to incorporate the fond. 

  11. Add the lemon juice and lemon slices to the pan. Cook until the sauce has reduced volume by about 50%, about 5-6 minutes. Towards the end of cooking, add the chicken back into the pan to finish cooking in the sauce, about 2-3 minutes.

  12. Remove the lemon slices and chicken from the pan, reserve them for plating.

  13. Turn off the heat, add the cooked pasta and ½ cup of pasta cooking liquid to the pan. Add the cold butter and herbs to the pasta, then stir until all the butter has been incorporated and the sauce coats the pasta. Season to taste with salt and pepper.

  14. Transfer the chicken to a serving plate and spoon the finished sauce over top. Garnish with the reserved lemon slices and more parsley.

Ingredients

Basic Chicken Piccata Ingredients:

  • 2 chicken breast, skinless + boneless 

  • 1 tsp kosher salt + more to taste

  • 1 tsp freshly ground black pepper + more to taste

  • 1 Cup all-purpose flour

  • 2 Tbsp olive oil

  • 2 Tbsp capers, drained

  • Juice of 1 lemon

  • ¾ Cup chicken stock, preferably homemade

  • 3 Tbsp unsalted butter, cold + cubed 

  • 1 Tbsp parsley, chopped

  • ½ lb capellini, spaghetti, or angel hair pasta, cooked al dente

Babish Chicken Piccata Ingredients:

  • 2 chicken breast, skinless + boneless 

  • 2 tsp kosher salt + more to taste

  • 2 tsp freshly ground black pepper + more to taste

  • 1 Cup all-purpose flour

  • 2 Tbsp olive oil

  • 1 shallot, finely chopped

  • 1 clove garlic, minced

  • 3 Tbsp capers, divided 

  • ½ Cup chicken stock, preferably homemade

  • ½ Cup dry white wine

  • ¼ Cup lemon juice

  • 1 lemon, cut into ⅛” slices

  • 4 Tbsp unsalted butter, cold + cubed 

  • 1 Tbsp parsley, chopped + more to garnish

  • 1 tsp oregano, chopped  

  • 2 tsp basil, chopped 

  • ½ lb linguini, cooked al dente

Emilija Saxebasics with babish, chicken piccata