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Chicken piccata breast with caper sauce next to fresh arugula salad with cheese and roasted sliced potatoes and a charred lemon half on a black square plate.

Chicken Piccata

lemon vinaigrette, capers, herb-roasted potatoes

STARS

Give chicken piccata its hallmark crispy exterior with a light dredge in flour. Pan-fry the chicken and drizzle with a zippy pan sauce made with lemon and tangy capers. Enjoy with crisp roasted broccolini on the side.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  20 minutes
Ingredients

Chicken Piccata

  • 1 pound broccolini, trimmed
  • 1 tablespoon olive oil
  • ½ pound fettuccine 
  • 4 boneless, skinless chicken breasts, pounded flat
  • ½ cup all-purpose flour
  • 4 tablespoons unsalted butter, divided
  • 1 lemon, juiced
  • ½ cup chicken stock
  • ¼ cup drained capers
  • ¼ cup chopped fresh parsley
  • Salt and pepper to taste
Directions
1
Preheat the oven to 400°F. 
2
On a baking sheet, coat the broccoli with the olive oil and a pinch of salt. Roast for 12 minutes, or until fork-tender and crisp.
3
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain, return to the pot, and toss with olive oil. 
4
Dredge the chicken in flour, shaking off any excess. 
5
Melt 2 tablespoons of butter in a large skillet over medium heat. When hot, add 2 chicken breasts and cook for 3 minutes. Flip and cook for 3 more minutes, until cooked through. Transfer to a plate and repeat with the remaining chicken, adding more butter if necessary. 
6
When all of the chicken is browned, add the lemon juice, chicken stock and capers to the empty skillet. Bring to a boil, scraping up any browned bits on the bottom of the pan. Return the chicken to the skillet and cook for 5 minutes. Remove the chicken to a serving plate. 
7
Over very low heat, whisk the remaining 2 tablespoons of butter into the sauce in the skillet until emulsified. Adjust the seasoning with salt and pepper.
8
Pour the sauce over the chicken and garnish with parsley. Serve over fettuccine with roasted broccolini on the side.

Chicken Piccata

lemon vinaigrette, capers, herb-roasted potatoes

STARS

Give chicken piccata its hallmark crispy exterior with a light dredge in flour. Pan-fry the chicken and drizzle with a zippy pan sauce made with lemon and tangy capers. Enjoy with crisp roasted broccolini on the side.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Chicken Piccata

  • 1 pound broccolini, trimmed
  • 1 tablespoon olive oil
  • ½ pound fettuccine 
  • 4 boneless, skinless chicken breasts, pounded flat
  • ½ cup all-purpose flour
  • 4 tablespoons unsalted butter, divided
  • 1 lemon, juiced
  • ½ cup chicken stock
  • ¼ cup drained capers
  • ¼ cup chopped fresh parsley
  • Salt and pepper to taste

Directions

1
Preheat the oven to 400°F. 
2
On a baking sheet, coat the broccoli with the olive oil and a pinch of salt. Roast for 12 minutes, or until fork-tender and crisp.
3
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain, return to the pot, and toss with olive oil. 
4
Dredge the chicken in flour, shaking off any excess. 
5
Melt 2 tablespoons of butter in a large skillet over medium heat. When hot, add 2 chicken breasts and cook for 3 minutes. Flip and cook for 3 more minutes, until cooked through. Transfer to a plate and repeat with the remaining chicken, adding more butter if necessary. 
6
When all of the chicken is browned, add the lemon juice, chicken stock and capers to the empty skillet. Bring to a boil, scraping up any browned bits on the bottom of the pan. Return the chicken to the skillet and cook for 5 minutes. Remove the chicken to a serving plate. 
7
Over very low heat, whisk the remaining 2 tablespoons of butter into the sauce in the skillet until emulsified. Adjust the seasoning with salt and pepper.
8
Pour the sauce over the chicken and garnish with parsley. Serve over fettuccine with roasted broccolini on the side.