Home›Recipes›Main Dishes›Chicken Piccata← Back to recipesMain DishesChicken PiccataPrep10 minCook20 minTotal30 min Scale ingredients½×1×2×3×MeasurementsBothUSMetric Open Cook ModePrint recipeAdicionar à refeição ou ao plano Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsAdicionar tudo à lista de comprasClear checks2 large boneless, skinless chicken breasts, halved horizontally to make 4 cutletsAdicionar à lista de compras2 tbsp (16 g) all-purpose flourAdicionar à lista de compras2 tbsp (10 g) finely grated ParmesanAdicionar à lista de compras1 tsp kosher saltAdicionar à lista de comprasCracked black pepper, to tasteAdicionar à lista de compras1 tbsp (15 mL) olive oilAdicionar à lista de compras2 tsp (10 g) butter, or additional oilAdicionar à lista de compras2 tbsp minced garlicAdicionar à lista de compras1 1/4 cups (300 mL) chicken brothAdicionar à lista de compras1/2 cup (120 mL) half-and-half, heavy cream, evaporated milk, or whole milkAdicionar à lista de compras1/3 cup (30-35 g) finely grated ParmesanAdicionar à lista de compras2 tbsp capers, plus 2 tbsp more for garnishAdicionar à lista de compras1 tsp cornstarch mixed with 1 tbsp (15 mL) water, optionalAdicionar à lista de compras2-3 tbsp (30-45 mL) fresh lemon juice, about 1 lemonAdicionar à lista de compras2 tbsp chopped fresh parsleyAdicionar à lista de comprasCooking-oil spray, as neededAdicionar à lista de comprasInstructionsCombine 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
