Home›Recipes›Main Dishes›Chicken Piccata← Back to recipesMain DishesChicken PiccataPrep10 minCook20 minTotal30 min Scale ingredients½×1×2×3×MeasurementsBothUSMetric Open Cook ModePrint recipeDodaj do posiłku lub planu Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsDodaj wszystko do listy zakupówClear checks2 large boneless, skinless chicken breasts, halved horizontally to make 4 cutletsDodaj do listy zakupów2 tbsp (16 g) all-purpose flourDodaj do listy zakupów2 tbsp (10 g) finely grated ParmesanDodaj do listy zakupów1 tsp kosher saltDodaj do listy zakupówCracked black pepper, to tasteDodaj do listy zakupów1 tbsp (15 mL) olive oilDodaj do listy zakupów2 tsp (10 g) butter, or additional oilDodaj do listy zakupów2 tbsp minced garlicDodaj do listy zakupów1 1/4 cups (300 mL) chicken brothDodaj do listy zakupów1/2 cup (120 mL) half-and-half, heavy cream, evaporated milk, or whole milkDodaj do listy zakupów1/3 cup (30-35 g) finely grated ParmesanDodaj do listy zakupów2 tbsp capers, plus 2 tbsp more for garnishDodaj do listy zakupów1 tsp cornstarch mixed with 1 tbsp (15 mL) water, optionalDodaj do listy zakupów2-3 tbsp (30-45 mL) fresh lemon juice, about 1 lemonDodaj do listy zakupów2 tbsp chopped fresh parsleyDodaj do listy zakupówCooking-oil spray, as neededDodaj do listy zakupówInstructionsCombine flour and 2 tbsp Parmesan in a shallow bowl. Season chicken with salt and pepper, dredge in the flour mixture, and shake off the excess.Heat olive oil and butter in a large skillet over medium-high heat. Cook chicken until golden and the center reaches 165°F (74°C), about 3-4 minutes per side. Transfer to a warm plate.Add garlic to the skillet, adding a light spray of oil if needed, and cook about 1 minute. Reduce heat to medium-low; add broth and cream or milk. Bring to a gentle simmer.Stir in 1/3 cup Parmesan and capers. Simmer about 2 minutes. For a thicker sauce, quickly stir in the cornstarch slurry.Add lemon juice and simmer 1 minute. Return chicken to the pan and simmer gently for about 1 minute to coat and reheat.Serve with sauce over pasta, rice, steamed vegetables, or zucchini noodles. Garnish with extra capers, lemon slices, and parsley.Keep cookingRelated recipesMore in Main Dishes → Main DishesEasy Chicken Parmesan4 servings Main DishesCreamy Tuscan Chicken4 servings45 min Main DishesLemon Chicken with Lemon Butter Sauce Main DishesSkillet Lemon-Herb Chicken and Potatoes
