Chicken Piccata

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recipe by Leigh Suznovich https://jeanieandluluskitchen.com/

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    551
based on 7 ratings

Chicken Piccata has always been a huge favorite in my family. I remember my mother and big sister both making it so often when I was growing up and I lived for it. It’s such a fresh, bright and easy dish. I made my version of the family recipe this week and it was everything I hoped for! I used a large skillet with deep sides to panfry the chicken and create the sauce.

Inspired by: http://jeanieandluluskitchen.com/recipe/chicken-piccata/

recipe updated Mar 26, 2020

Ingredients

  • Chicken breast icon
    Chicken breast
    3 (about 337.5 g)
  • White flour icon
    White flour
    1 cup (about 139.2 g)
  • Garlic powder icon
    Garlic powder
    ½ tsp (about 1.33 g)
  • Salt icon
    Salt
    1 pinch (about 0.38 g)
  • Black pepper icon
    Black pepper
    1 pinch (about 0.13 g)
  • Olive oil icon
    Olive oil
    ¼ cup (about 68.25 g)
  • Salted butter icon
    Salted butter
    ¼ cup (about 57.6 g)
  • Chicken stock icon
    Chicken stock
    1 cup (about 240 g)
  • Lemon icon
    Lemon
    1 (about 58 g)
  • Lemon icon
    Lemon
    122 g (about 2)
  • Capers icon
    Capers
    ½ cup (about 69.6 g)
  • Spaghetti icon
    Spaghetti
    454 g (about ¾ cup)
  • Fresh parsley icon
    Fresh parsley
    as needed

Tools

  • kCook icon Whisk
  • kCook icon Stove
  • kCook icon Water
  • kCook icon Rolling pin
  • kCook icon Large saucepan
  • kCook icon Medium bowl
  • kCook icon Frying pan
  • kCook icon Cutting board
  • kCook icon Plate

Step preview

  1. Add chicken breast to a clean cutting board
  2. Prepare
  3. Add white flour, garlic powder, salt and black pepper to a clean medium bowl
  4. Whisk until combined then set aside
  5. Add olive oil and salted butter to a clean frying pan
  6. Heat slowly until bubbles form - medium heat
  7. Coat chicken with dry ingredients
  8. Panfry - 4 min, medium heat
  9. Flip
  10. Panfry - 4 min
  11. Transfer content of cutting board to plate then set aside
  12. Add chicken stock, lemon, lemon and capers to the frying pan
  13. Heat until just boiling while stirring occasionally
  14. Return content of plate to frying pan to simmer
  15. Fill a clean large saucepan with water
  16. Heat until boiling
  17. Add spaghetti to the large saucepan
  18. Cook until tender - approx 10 min
  19. Strain
  20. Assemble
  21. Garnish with fresh parsley
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