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 that is perfect for spring. I made my version of the family recipe this week and it was everything I hoped for! Preparing the chicken was my first order of business.
I took the chicken back out when it was done, and tossed a bunch of tender linguine I had cooked in the sauce. That was all there was to making the chicken piccata! I scooped the pasta onto plates and placed the chicken on top of the pasta. The final touch was to sprinkle lots of chopped parsley on top to give it some extra lovely green freshness. Oh my goodness, one bite and I was right back in my mother’s kitchen. Nostalgia for my childhood washed over me and I loved it. Food is so powerful like that. Enjoy, friends! xoxo
Chicken piccata is such a fantastic classic! This version is simple with so much flavor using lots of lemon and capers, served over tender linguine.
- 3 large boneless skinless chicken breasts
- 1 cup flour
- 1/2 teaspoon garlic powder
- 1 pinch truffle salt plus additional to taste
- 1 pinch freshly cracked black pepper
- 5 tablespoons olive oil
- 4 tablespoons butter plus an additional 2 tablespoons for finishing
- 1 cup chicken stock
- 1/2 cup fresh lemon juice
- 1 whole lemon zested
- 1/2 cup capers rinsed
- 1 pound linguine
- fresh parsley finely chopped as needed for garnish
- First, prepare the chicken. Cut the three breasts in half lengthwise. Then cover them in a layer of plastic wrap and gently pound each half out with a meat mallet to be thinner and wider. This makes them a perfect portion and easy size to cook through to perfection. Set the chicken aside. Then whisk the flour, garlic powder, salt and pepper together in a bowl to make the dredging mixture. Set that aside too.
- Heat the olive oil and butter in a large skillet with deep sides over medium high heat. Once it is bubbling, dredge three of the chicken cutlets through the flour mixture, shaking off the excess, and get them into the pan. Let them cook for about 4 minutes on each side, then remove them to a plate. Repeat with the last 3 pieces and remove them to the plate too. Pour the chicken stock, lemon juice, lemon zest and capers into the pan, scraping up any brown bits. Let the mixture come to a gentle boil while you give it a stir.
- Return the chicken to the pan and let it simmer in the sauce for 10 minutes. While the chicken simmers, bring a large pot of water to a boil. Cook the linguine just until it is tender for about 8-10 minutes, then drain it. The chicken should be done by this point. Remove it back to the plate and whisk in the extra 2 tablespoons of butter. Toss the pasta in the sauce, then take the pan off of the heat. Serve the chicken over the pasta and sprinkle lots of fresh parsley on top. Enjoy!