Chicken Piccata (Italian-American)

If you grew up with parents that cooked often or grew up eating out at Italian restaurants basically anywhere in America (hello, Olive Garden) you’re probably kind of familiar with “chicken piccata” as we mean it - a pan-fried chicken cutlet, topped with a lemon-butter piccata sauce. However, Chicken Piccata as we know it doesn’t actually seem to have origins in Italy. It’s likely an Italian-American invention, a derivative of a couple of different classic Italian cooking techniques, like scaloppine which means “thin slices of meat (such as veal) sautéed or coated with flour and fried”. A lemon and butter pan sauce is a classic way of dressing pan-fried meat and is common throughout Italy, but the (brilliant) addition of capers can’t be attributed to any one place or time. However and whenever it came into being, Chicken Piccata is - as far as we’re concerned - a very welcome addition to any home cook’s repertoire.

2 large chicken breasts
½ cup all-purpose flour, unbleached
1 tsp. sea salt
½ tsp. black pepper, freshly cracked
¼ tsp. garlic powder
6 Tbsp. butter, divided
2 Tbsp. extra-virgin olive oil, divided
1 small shallot, finely minced (~ 2 Tbsp.)
¼-½ cup chicken broth or dry white wine
½ lemon, thinly sliced
1-2 Tbsp. brined capers, drained
1 lemon, freshly zested
2 Tbsp. lemon juice, freshly squeezed (~ ½ lemon)
½ cup heavy or whipping cream

Garnish:
freshly chopped flat-leaf parsley

Zest one lemon. Cut one lemon in half lengthwise, then trim the ends from one half and cut across into thin slices about ⅛" thick; set aside. Juice the remaining half to obtain about 2 Tbsp. juice; set aside.

Slice the chicken breasts lengthwise (I butterfly them then cut them in half) to make 4 thinner cutlets. Place each chicken cutlet between two sheets of heavy-duty plastic wrap and flatten to a ¼” thickness, using a rolling pin or the flat side of a meat mallet. This ensures they will cook evenly and tenderly.

In a shallow dish, combine the flour, salt, pepper and garlic powder. Dredge the chicken in the flour mixture, shaking off any excess.

Melt 2 Tbsp. butter with 1 Tbsp. olive oil in a large cast-iron or non-stick skillet over medium-high heat. Add 2 cutlets and cook until golden brown, about 4-5 minutes on each side.

Transfer to a plate. Wipe skillet clean and repeat the process with 2 Tbsp. butter and remaining 1 Tbsp. olive oil for the remaining 2 cutlets. Do not wipe the skillet clean.

Add the shallots and sauté in the drippings and browned bits remaining in the pan (add additional olive oil, if necessary). Once shallots become translucent, add the chicken broth and lemon slices to the skillet. Allow to cook until the lemon slices are well-softened and the sauce is reduced.

Add the capers, lemon zest, lemon juice and cream, allow to reduce to concentrate the flavours. Remove the pan from the heat and swirl in the remaining 2 Tbsp. of butter until it melts and thickens the sauce.

Spoon the sauce over the chicken. Garnish with freshly chopped parsley, if desired. Serve immediately over a bed of angel hair pasta.

Makes 4 servings.

Cook's Notes:

• If using smaller chicken breasts, leave them intact (but you will likely need to cook them for a bit longer).
• If you don’t want the cream in it, I recommend omitting it entirely vs. using something like half-and-half because the sauce is likely to curdle and not thicken as well.