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CHICKEN PICCATA
1,044,744 views Chicken Piccata is a simple but highly gratifying dish. Whether you opt for the basic or our upgraded recipe, you’re going to have a great meal on your hands.
4 servings
US
original
metric
INGREDIENTS
DIRECTIONS
Basic Chicken Picatta
INGREDIENTS
2 chicken breasts, skinless & boneless
1 tsp (6 g) kosher salt & more to taste
1 tsp (2.8 g) freshly ground black pepper & more to taste
1 cup (120 g) all purpose flour
2 tbsp (30 ml) olive oil
2 tbsp (30 g) capers, drained
1 lemon, juiced
¾ cup (177 ml) chicken stock, preferably homemade
3 tbsp (43 g) unsalted butter, cold & cubed
1 tbsp (15 g) parsley, chopped
½ lb (227 g) capellini, spaghetti, or angel hair pasta, cooked al dente
TOOLS
Babish Cutting Board
Babish "Clef" Knife
Babish Cast Iron Skillet
Babish Measuring Cups & Spoons
Babish Everyday Pan
12 Babish Piece Set
Babish Frying Pan
DIRECTIONS
1.
Slice each chicken breast in half horizontally, but keep a small section attached so the halves remain connected. Season each with salt and pepper.
2 chicken breasts, skinless & boneless
1 tsp (6 g) kosher salt & more to taste
1 tsp (2.8 g) freshly ground black pepper & more to taste
Babish "Clef" Knife
Babish Cutting Board
2.
Dredge the chicken in the flour and shake off any excess.
1 cup (120 g) all purpose flour
3.
Heat the oil in a large pan.
2 tbsp (30 ml) olive oil
Babish Cast Iron Skillet
4.
Add the chicken to the preheated skillet and cook for 4-5 minutes per side or until crispy and browned.
2 chicken breasts, skinless & boneless
Babish Cast Iron Skillet
5.
Remove the chicken from the pan and reserve on a plate.
6.
Add the capers to the same pan used for cooking the chicken, and cook them for 2 minutes.
2 tbsp (30 g) capers, drained
Babish Cast Iron Skillet
7.
Deglaze the pan with chicken stock and lemon juice. Cook for 5-6 minutes or until the sauce has reduced by about 50 percent.
1 lemon, juiced
¾ cup (177 ml) chicken stock, preferably homemade
8.
Turn the heat off and add the butter. Stir the sauce constantly until all the butter has melted.
3 tbsp (43 g) unsalted butter, cold & cubed
9.
Season the sauce to taste with salt and pepper.
1 tsp (6 g) kosher salt & more to taste
1 tsp (2.8 g) freshly ground black pepper & more to taste
10.
Add the chicken back to the sauce and cook for 3 minutes or until the chicken is reheated.
2 chicken breasts, skinless & boneless
11.
Serve the chicken piccata with the pasta of your choice. Garnish with parsley.
½ lb (227 g) capellini, spaghetti, or angel hair pasta, cooked al dente
1 tbsp (15 g) parsley, chopped
Babish Chicken Picatta
INGREDIENTS
2 chicken breast, skinless & boneless
2 tsp (12 g) kosher salt & more to taste
2 tsp (5.6 g) freshly ground black pepper & more to taste
1 cup (120 g) all purpose flour
2 tbsp (30 ml) olive oil
1 shallot, finely chopped
1 clove garlic, minced
3 tbsp (44 g) capers, divided
½ cup (118 ml) chicken stock, preferably homemade
½ cup (118 ml) dry white wine
¼ cup (60 ml) lemon juice
1 lemon, sliced into 1/8 inch slices
4 tbsp unsalted (57 g) butter, cold & cubed
1 tbsp (3.7 g) parsley, chopped & more to garnish
1 tsp (5 g) oregano, chopped
2 tsp (10 g) basil, chopped
½ lb (227 g) linguini, cooked al dente
TOOLS
Babish Cutting Board
Babish "Clef" Knife
Babish Cast Iron Skillet
Babish Measuring Cups & Spoons
Babish Everyday Pan
12 Babish Piece Set
Babish Frying Pan
meat tenderizer
wooden spatula
plastic wrap
strainer
mixing bowls
DIRECTIONS
1.
Slice each chicken breast in half horizontally, but keep a small section attached so the halves remain connected.
2 chicken breast, skinless & boneless
Babish Cutting Board
Babish "Clef" Knife
2.
Between two pieces of plastic wrap, pound the chicken to about ½ inch thickness.
2 chicken breast, skinless & boneless
plastic wrap
meat tenderizer
3.
Generously season the chicken cutlets on all sides with salt and pepper. Let the chicken sit at room temperature for 20-30 minutes.
2 tsp (12 g) kosher salt & more to taste
2 tsp (5.6 g) freshly ground black pepper & more to taste
4.
Meanwhile, heat oil in a pan and fry the capers until crispy.
3 tbsp (44 g) capers, divided
Babish Everyday Pan
5.
In a shallow dish, add the flour. Dredge the seasoned chicken in the flour, then shake off the excess and reserve on a plate until ready to cook.
1 cup (120 g) all purpose flour
2 chicken breast, skinless & boneless
mixing bowls
6.
Sear the chicken cutlets on each side until golden brown, crispy, and cooked through, about 3-5 minutes per side.
2 chicken breast, skinless & boneless
Babish Cast Iron Skillet
7.
Once cooked, transfer the chicken to a rack placed in a rimmed baking sheet. Tent the sheet tray with a layer of aluminum foil to keep the chicken warm.
2 chicken breast, skinless & boneless
12 Babish Piece Set
8.
In the same pan used for searing, add another tablespoon of oil. Once the oil is hot, add the shallot and cook for 2-3 minutes. Then, add the garlic and remaining capers, and cook for an additional 30 seconds to 1 minute.
2 tbsp (30 ml) olive oil
1 shallot, finely chopped
1 clove garlic, minced
3 tbsp (44 g) capers, divided
9.
Deglaze the pan with the chicken stock and wine, scraping the bottom of the pan with a wooden spatula to release the brown bits.
½ cup (118 ml) chicken stock, preferably homemade
½ cup (118 ml) dry white wine
wooden spatula
10.
Add the lemon juice and lemon slices to the pan. Cook until the sauce has reduced volume by about 50%, about 5-6 minutes. Towards the end of cooking, add the chicken back into the pan to finish cooking in the sauce, about 2-3 minutes.
¼ cup (60 ml) lemon juice
2 chicken breast, skinless & boneless
1 lemon, sliced into 1/8 inch slices
11.
Remove the lemon slices and chicken from the pan. Reserve them for plating.
1 lemon, sliced into 1/8 inch slices
2 chicken breast, skinless & boneless
12.
Turn off the heat, add the cooked pasta and ½ cup of pasta cooking liquid to the pan. Add the cold butter and herbs to the pasta, then stir until all the butter has been incorporated and the sauce coats the pasta. Season to taste with salt and pepper.
½ lb (227 g) linguini, cooked al dente
4 tbsp unsalted (57 g) butter, cold & cubed
1 tbsp (3.7 g) parsley, chopped & more to garnish
1 tsp (5 g) oregano, chopped
2 tsp (10 g) basil, chopped
13.
Transfer the chicken to a serving plate and spoon the finished sauce over top. Garnish with the reserved lemon slices and more parsley.
¼ cup (60 ml) lemon juice
2 chicken breast, skinless & boneless
2 tsp (10 g) basil, chopped
½ lb (227 g) linguini, cooked al dente
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