# Chicken Piccata

Chicken Piccata is a dish bursting with flavor, made with simple lemon, caper, garlic, shallot, and white wine techniques.

- Cuisine: Italian
- Category: Drink
- Language: en

## Ingredients

- 1 Chicken breast
- Kosher salt
- Fresh cracked pepper
- Flour
- Olive oil
- knobs Butter
- 1 Shallot
- Garlic
- White wine
- 1 spoonful Capers
- 1 spoonful Caper brine
- Lemon juice
- Fresh parsley

## Instructions

1. Prep the chicken by cutting a chicken breast into a couple of cutlets.
2. Place the chicken cutlets between parchment paper and pound them thin.
3. Season both sides of the chicken cutlets with kosher salt and fresh crack pepper.
4. Mince the shallot.
5. Mince the garlic.
6. Dredge the seasoned chicken cutlets in flour, ensuring they are well-coated.
7. Heat olive oil in a pan over medium heat.
8. Add a couple of knobs of butter to the pan and let it melt.
9. Place the floured chicken cutlets into the pan and cook until golden brown and crispy on both sides.
10. Once cooked, set the chicken cutlets aside.
11. Add a little more olive oil to the same pan.
12. Add the minced shallots and garlic to the pan.
13. Add one small piece of butter to the pan and move it around, allowing the shallots and garlic to soften and caramelize.
14. Deglaze the pan with white wine (a Chardonnay is suggested).
15. Burn off the alcohol from the wine.
16. Add a spoonful of capers and a spoonful of caper brine to the pan and swirl.
17. Add butter to the sauce to create an emulsion and thicken it, swirling until combined.
18. Squeeze in fresh lemon juice and continue to swirl the sauce.
19. Season the sauce with salt and pepper.
20. Add fresh parsley to the sauce.
21. Return the chicken cutlets to the pan and let them get well-coated and simmer in the sauce for a second.
22. Serve the chicken cutlets with the sauce on top.

## Equipment

- Pan
- Cutting board
- Knife
- Parchment paper
- Meat tenderizer
- Tongs
- Spatula

## Tips

- Ensure both sides of the chicken cutlets are seasoned well.
- When making the sauce, don't let the shallots and garlic burn; soften them up and caramelize a little.
- Swirl in the butter to create an emulsion and thicken the sauce.
- Adding acid from fresh lemon juice helps bring the sauce together.

## Source

- Original video: https://www.youtube.com/shorts/iAc-nk2w8_U
- Recipe page: https://www.cliprecipe.com/recipe/d64a3bea-e395-4b4c-9372-17b758f1ffd2
- Extracted: 2025-08-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt