This easy and delicious Chicken Piccata by Martha Stewart is a quick, flavorful dish perfect for busy weeknights. With tender chicken cutlets, a zesty lemon-butter sauce, and briny capers, it’s a restaurant-quality meal made with simple ingredients. Serve it with pasta, rice, or crusty bread to soak up the rich, tangy sauce!
Recipe Ingredients:
- 2 boneless, skinless chicken breast halves, halved horizontally
- ¼ cup all-purpose flour, sifted
- Coarse salt and freshly ground pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 to 3 tablespoons dry white wine
- 3 tablespoons fresh lemon juice
- 2 tablespoons salt-packed capers, soaked in water 20 minutes, then drained, rinsed, and drained again
- 1 tablespoon chopped fresh flat-leaf parsley
How To Make Chicken Piccata?
- Prepare the Chicken: Place chicken breasts between sheets of plastic wrap and pound evenly until about ¼ inch (0.6 cm) thick.
- Coat the Chicken: In a shallow dish, mix flour, salt, and pepper. Dredge the chicken in the flour mixture, ensuring a thorough coat, then shake off any excess.
- Cook the Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter sizzles, cook the chicken in a single layer (in batches if needed) for 2–3 minutes per side until golden and cooked through. Transfer to a plate and set aside.
- Make the Sauce: Pour out any excess fat from the pan and return it to medium heat. Add white wine, scraping up any browned bits from the bottom of the pan. Let it reduce by half, about 30 seconds.
- Finish the Sauce: Remove the pan from the heat, then stir in lemon juice, capers, and the remaining 2 tablespoons of butter. Swirl the pan until the butter is melted and the sauce is combined. Stir in chopped parsley and adjust seasoning with salt if needed.
- Serve: Pour the sauce over the chicken and serve immediately.
Recipe Tips:
- Pound the Chicken Evenly: Make sure the chicken is the same thickness all over. This helps it cook evenly and stay tender.
- Shake Off Extra Flour: Too much flour can make the coating heavy. Lightly coat the chicken and tap off the excess for a crispier texture.
- Don’t Overcook the Chicken: Chicken cooks fast! Just 2–3 minutes per side is enough. Overcooking makes it dry.
- Use Fresh Lemon Juice: Bottled juice won’t give the same fresh, bright flavor. Always squeeze fresh lemons for the best taste.
- Deglaze the Pan Properly: After cooking the chicken, scrape up all the browned bits when adding wine. These bits add extra depth and flavor to the sauce.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Chicken Piccata cool to room temperature. Store it in an airtight container in the fridge for up to 3 days.
- Reheat: Heat a pan over low heat and add the chicken with its sauce. Stir gently and add a splash of water or broth if needed. Heat for 3–5 minutes, flipping once, until fully warmed.
Nutrition Facts
- Calories: 389
- Total Fat: 25.83g
- Saturated Fat: 4.96g
- Cholesterol: 117.8mg
- Sodium: 942.4mg
- Potassium: 372mg
- Total Carbohydrate: 9.92g
- Dietary Fiber: 1.24g
- Sugars: 1.24g
- Protein: 43.4g
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Martha Stewart Chicken Piccata
Description
This easy and delicious Chicken Piccata by Martha Stewart is a quick, flavorful dish perfect for busy weeknights. With tender chicken cutlets, a zesty lemon-butter sauce, and briny capers, it’s a restaurant-quality meal made with simple ingredients. Serve it with pasta, rice, or crusty bread to soak up the rich, tangy sauce!
Ingredients
Instructions
- Prepare the Chicken: Place chicken breasts between sheets of plastic wrap and pound evenly until about ¼ inch (0.6 cm) thick.
- Coat the Chicken: In a shallow dish, mix flour, salt, and pepper. Dredge the chicken in the flour mixture, ensuring a thorough coat, then shake off any excess.
- Cook the Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter sizzles, cook the chicken in a single layer (in batches if needed) for 2–3 minutes per side until golden and cooked through. Transfer to a plate and set aside.
- Make the Sauce: Pour out any excess fat from the pan and return it to medium heat. Add white wine, scraping up any browned bits from the bottom of the pan. Let it reduce by half, about 30 seconds.
- Finish the Sauce: Remove the pan from the heat, then stir in lemon juice, capers, and the remaining 2 tablespoons of butter. Swirl the pan until the butter is melted and the sauce is combined. Stir in chopped parsley and adjust seasoning with salt if needed.
- Serve: Pour the sauce over the chicken and serve immediately.
Notes
- Pound the Chicken Evenly: Make sure the chicken is the same thickness all over. This helps it cook evenly and stay tender.
- Shake Off Extra Flour: Too much flour can make the coating heavy. Lightly coat the chicken and tap off the excess for a crispier texture.
- Don’t Overcook the Chicken: Chicken cooks fast! Just 2–3 minutes per side is enough. Overcooking makes it dry.
- Use Fresh Lemon Juice: Bottled juice won’t give the same fresh, bright flavor. Always squeeze fresh lemons for the best taste.
- Deglaze the Pan Properly: After cooking the chicken, scrape up all the browned bits when adding wine. These bits add extra depth and flavor to the sauce.
Martha Stewart Chicken Piccata