Tender chicken cutlets fried until golden brown and draped in a fresh, tangy lemon and caper sauce. Chicken piccata takes less than 30 minutes to prepare.
- 2 large chicken breasts
- 1/2 cup flour
- 3 tablespoons vegetable oil
- 2 scallions white part only, minced
- 3 tablespoons lemon juice
- 1 cup chicken stock
- 1 teaspoon honey
- 2 tablespoons unsalted butter cut into small pieces
- 2 tablespoons parsley minced
- 2 tablespoons capers
- 1 teaspoon lemon zest finely zested
- Use a sharp knife to slice the chicken breast in half. You should end up with two thin fillets that are mirror images of each other. If you don’t have a sharp knife or aren’t too confident with your knife skills, you can also put the breast in a large Ziploc bag and pound with a mallet until it’s about 1/2″ thick.
- Put the flour in a shallow bowl. Generously salt and pepper the chicken then, then dredge it in the flour to give it a light coating. Hold the chicken in the air and tap it a few times with your other hand to dust off excess flour.
- Add the oil to a frying pan and heat over medium heat until the oil shimmers and is hot, but not smoking. Place two pieces of the chicken in the pan and fry undisturbed until you start seeing the edges start turning a tan color (about 2 minutes). Flip the chicken over then brown the other side. Transfer the cooked chicken to a plate, then fry the other two cutlets.
- To make the sauce, drain out all but a tablespoon of oil, then add the minced scallions. Fry until soft and fragrant. Add the chicken stock, then let this boil down until there is almost no liquid left. Add the lemon juice and honey, then stir in the butter. Turn off the heat, then add the parsley, capers and lemon zest. Pour the sauce of the chicken then serve immediately.