Chicken Piccata is a classic Italian dish that combines tender chicken breasts with a tangy lemon-caper sauce, creating a delightful balance of savory and zesty flavors. Perfect for weeknights or special occasions, this recipe brings authentic taste to your table with simple ingredients and quick preparation.
Ingredients:
- 2 large skinless, boneless chicken breasts
- Kosher salt
- ½ cup all-purpose flour
- 3 Tbsp. extra-virgin olive oil, divided
- 4 garlic cloves, smashed
- ⅓ cup dry kosher white wine
- 1 Tbsp. drained capers, coarsely chopped
- 4 Tbsp. pareve margarine cut into pieces
- 2 Tbsp. fresh lemon juice
- Chopped parsley and lemon wedges (for serving)
Method:
- Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½”
- thick or less).
- Season very lightly with salt. Place flour in a medium shallow bowl.
- Place cutlets individually in bowl and toss to coat in flour. Shake off excess flour and transfer to a plate.
- Heat 2 Tbsp. oil in a large skillet over medium-high. Working in batches cook cutlets, without moving them, until deeply browned underneath, about 2 minutes.
- Turnover and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate.
- Add garlic and remaining 1 Tbsp. oil to the skillet and cook, stirring often and reducing heat if needed to keep garlic from scorching, until golden brown, about 2 minutes.
- Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes. Add ½ cup water, followed by the margarine.
- Swirl pan vigorously while margarine melts to help it form an emulsion with water, about 1 minute.
- Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes.
- Remove from heat and stir lemon juice into sauce; season with salt.
- Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges.
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
