Rating: 3.14 stars
71 Ratings
  • 5 star values: 12
  • 4 star values: 10
  • 3 star values: 29
  • 2 star values: 16
  • 1 star values: 4

This delicious Chicken Piccata recipe is from "Martha Stewart's Cooking School." It'll be an instant favorite on your weeknight chicken dinner rotation.

The Martha Stewart Show, November Fall 2008, The Martha Stewart Show, Martha Stewart's Cooking School, The Martha Stewart Show, Episode 4033

Gallery

Read the full recipe after the video.

Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dredge chicken: Spread flour in a shallow dish; add 3/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. Place chicken in seasoned flour, turning to coat thoroughly, then tap off excess.

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  • Saute chicken: Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until butter starts to sizzle. Cook the chicken in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 minutes for each side. The cooking time will depend on the thickness of the cutlet. Transfer the chicken to a platter. Pour out any excess fat from the pan.

  • Deglaze pan and make sauce: Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 seconds. (If the liquid is reducing too quickly -- before all the browned bits have been incorporated -- take the pan off the heat.) Remove pan from heat. Add lemon juice, capers, and remaining 2 tablespoons butter and swirl until melted and combined, then add parsley and season with salt as desired.

  • Serve: Immediately pour the sauce over the chicken, and serve.

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Reviews (3)

71 Ratings
  • 5 star values: 12
  • 4 star values: 10
  • 3 star values: 29
  • 2 star values: 16
  • 1 star values: 4
Rating: 4.0 stars
09/26/2020
I understand that they got the chicken almost freezing to cut it more easily, but then they should have let it come back up in temperature for a little while before cooking. All meats should be cooked close to room temperature for optimal taste.
Rating: 4.0 stars
09/26/2020
I understand that they got the chicken almost freezing to cut it more easily, but then they should have let it come back up in temperature for a little while before cooking. All meats should be cooked close to room temperature for optimal taste.
Rating: Unrated
10/24/2013
I made this for a dinner party and it was a huge hit! I used a little less butter in the sauce since I'm a little more health conscious and it didn't make a difference.
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