Chicken Piccata - Revision history

Tim: Migrate manual category index links to MediaWiki categories

2026-05-04T18:24:07Z

Migrate manual category index links to MediaWiki categories

← Older revision		Revision as of 11:24, 4 May 2026
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	# Reduce heat to low, then stir in the remaining 4 tablespoons butter, capers, lemon juice, and zest to taste. Season with remaining ½ teaspoon of salt. Garnish with parsley if using.		# Reduce heat to low, then stir in the remaining 4 tablespoons butter, capers, lemon juice, and zest to taste. Season with remaining ½ teaspoon of salt. Garnish with parsley if using.
	# Serve the chicken with the piccata sauce poured over the top of the pan-fried chicken, alongside your favorite pasta or salad.		# Serve the chicken with the piccata sauce poured over the top of the pan-fried chicken, alongside your favorite pasta or salad.

			[[Category:Poultry]]

Tim: /* Directions */

2021-12-18T00:34:05Z

Directions

← Older revision		Revision as of 17:34, 17 December 2021
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	=== Directions ===		=== Directions ===

	1. Season the chicken with 2 teaspoons salt and pepper on both sides. Place the flour on a plate. Dredge the chicken in the flour and shake off any excess. Discard the flour when finished dredging.		# Season the chicken with 2 teaspoons salt and pepper on both sides. Place the flour on a plate. Dredge the chicken in the flour and shake off any excess. Discard the flour when finished dredging.
			# Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted.
	2. Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted.		# Working in batches, taking care not to crowd the pan, add ½ the chicken and sauté until golden brown, about 2 ½ - 3 minutes per side, until cooked through. Set the chicken aside on a plate when they finish cooking.
			# Add 3 more tablespoons of butter and 2 more tablespoons of olive oil and finish cooking the 2nd batch of chicken.
	3. Working in batches, taking care not to crowd the pan, add ½ the chicken and sauté until golden brown, about 2 ½ - 3 minutes per side, until cooked through. Set the chicken aside on a plate when they finish cooking.		# Add the shallot to the pan drippings and sauté until soft and fragrant, about 1 minute. Add garlic and saute for 1 minute longer.
			# Add the stock and simmer until reduced by half, about 4-5 minutes.
	4. Add 3 more tablespoons of butter and 2 more tablespoons of olive oil and finish cooking the 2nd batch of chicken.		# Reduce heat to low, then stir in the remaining 4 tablespoons butter, capers, lemon juice, and zest to taste. Season with remaining ½ teaspoon of salt. Garnish with parsley if using.
			# Serve the chicken with the piccata sauce poured over the top of the pan-fried chicken, alongside your favorite pasta or salad.
	5. Add the shallot to the pan drippings and sauté until soft and fragrant, about 1 minute. Add garlic and saute for 1 minute longer.

	6. Add the stock and simmer until reduced by half, about 4-5 minutes.

	7. Reduce heat to low, then stir in the remaining 4 tablespoons butter, capers, lemon juice, and zest to taste. Season with remaining ½ teaspoon of salt. Garnish with parsley if using.

	8. Serve the chicken with the piccata sauce poured over the top of the pan-fried chicken, alongside your favorite pasta or salad.

Tim: /* Ingredients */

2021-12-18T00:33:34Z

Ingredients

← Older revision		Revision as of 17:33, 17 December 2021
Line 5:		Line 5:
	=== Ingredients ===		=== Ingredients ===

			* 2 lbs chicken cutlets, tenders or chicken breasts (halved horizontally)
	2 lbs ~~Chicken~~ cutlets, tenders or chicken breasts (halved horizontally)		* 2-1/2 tsp salt, divided
	2 ½ tsp ~~Salt~~, divided		* 1/2 tsp pepper
	½ tsp ~~Pepper~~		* 1 cup flour for dredging
	1 cup ~~Flour~~ for dredging		* 10 tbsp butter, cut into pieces, divided
	10 tbsp ~~Butter~~, cut into pieces, divided		* 4 tbsp olive oil, divided
	4 tbsp ~~Olive~~ oil, divided		* 1 shallot, minced
	1 ~~Shallot~~, minced		* 1 tbsp garlic, minced
	1 tbsp ~~Garlic~~, minced		* 1-1/2 cups chicken stock
	1 1/2 cups ~~Chicken~~ stock		* 1 lemon juiced (1 tbsp)
	1 ~~Lemon~~ juiced (1 tbsp)		* 2 tsp lemon zest
	2 tsp ~~Lemon~~ zest		* 2 tbsp capers, drained
	2 tbsp ~~Capers~~, drained		* parsley, chopped, for garnish (optional)
	~~Parsley~~, chopped, for garnish (optional)

	=== Directions ===		=== Directions ===

Tim: Created page with "Source: https://themodernproper.com/chicken-piccata Yield: 6 servings === Ingredients === 2 lbs Chicken cutlets, tenders or chicken breasts (halved horizontally) 2 ½ tsp Salt, divided ½ tsp Pepper 1 cup Flour for dredging 10 tbsp Butter, cut into pieces, divided 4 tbsp Olive oil, divided 1 Shallot, minced 1 tbsp Garlic, minced 1 1/2 cups Chicken stock 1 Lemon juiced (1 tbsp) 2 tsp Lemon zest 2 tbsp Capers, drained..."

2021-12-18T00:29:44Z

Created page with "Source: https://themodernproper.com/chicken-piccata Yield: 6 servings === Ingredients === 2 lbs Chicken cutlets, tenders or chicken breasts (halved horizontally) 2 ½ tsp Salt, divided ½ tsp Pepper 1 cup Flour for dredging 10 tbsp Butter, cut into pieces, divided 4 tbsp Olive oil, divided 1 Shallot, minced 1 tbsp Garlic, minced 1 1/2 cups Chicken stock 1 Lemon juiced (1 tbsp) 2 tsp Lemon zest 2 tbsp Capers, drained..."

New page

Source: https://themodernproper.com/chicken-piccata

Yield: 6 servings

=== Ingredients ===

2 lbs Chicken cutlets, tenders or chicken breasts (halved horizontally)
2 ½ tsp Salt, divided
½ tsp Pepper
1 cup Flour for dredging
10 tbsp Butter, cut into pieces, divided
4 tbsp Olive oil, divided
1 Shallot, minced
1 tbsp Garlic, minced
1 1/2 cups Chicken stock
1 Lemon juiced (1 tbsp)
2 tsp Lemon zest
2 tbsp Capers, drained
Parsley, chopped, for garnish (optional)

=== Directions ===

1. Season the chicken with 2 teaspoons salt and pepper on both sides. Place the flour on a plate. Dredge the chicken in the flour and shake off any excess. Discard the flour when finished dredging.

2. Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted.

3. Working in batches, taking care not to crowd the pan, add ½ the chicken and sauté until golden brown, about 2 ½ - 3 minutes per side, until cooked through. Set the chicken aside on a plate when they finish cooking.

4. Add 3 more tablespoons of butter and 2 more tablespoons of olive oil and finish cooking the 2nd batch of chicken.

5. Add the shallot to the pan drippings and sauté until soft and fragrant, about 1 minute. Add garlic and saute for 1 minute longer.

6. Add the stock and simmer until reduced by half, about 4-5 minutes.

7. Reduce heat to low, then stir in the remaining 4 tablespoons butter, capers, lemon juice, and zest to taste. Season with remaining ½ teaspoon of salt. Garnish with parsley if using.

8. Serve the chicken with the piccata sauce poured over the top of the pan-fried chicken, alongside your favorite pasta or salad.