Chicken Piccata with Fried Capers

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Chicken Piccata is an easy and flavorful weekday meal. Use chicken cutlets or pound out chicken breasts with a meat mallet to ¼-inch thick to ensure quick and even cooking throughout.

Serve this main dish garnished with crispy, briny Fried Capers and a side of Polenta Latkes or your favorite pasta shape. When frying capers, use only high quality extra virgin olive oil (we like Colavita), keep oil at/under 360°F, and monitor oil temperature as you’re frying (using a deep fry thermometer). Fried capers can be made up to 3 days in advance and stored covered at room temperature.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

Chicken Piccata:

  • 2 large lemons
  • 6 boneless, skinless, chicken breasts (about 2 pounds), fat trimmed and pounded to ¼-inch thick
  • Kosher salt
  • Freshly cracked black pepper
  • ½ cup all-purpose flour
  • 5 tablespoons extra virgin olive oil, such as Colavita extra virgin olive oil
  • 1 medium shallot, minced
  • 1 garlic clove, minced
  • 1 cup chicken broth
  • 2 tablespoons capers, drained
  • Garnishes: chopped flat-leaf parsley and Fried Capers

Fried Capers:

  • 1 jar capers, nonpareil or large variety, drained and dried
  • ½ cup extra virgin olive oil, such as Colavita extra virgin olive oil

Preparation

Chicken Piccata:

1. Preheat oven to 300°F. Line a baking sheet with parchment paper.

2. Slice 1 lemon into thin slices. Zest and juice remaining lemon.

3. Place flour into a shallow dish or pie pan. Generously season both sides of chicken breasts with salt and pepper, then dredge chicken in flour, and shake to remove excess.

4. Heat evoo in a large sauté pan over medium. Place 2 to 3 chicken breasts in pan and brown at 2 minutes per side. Transfer browned chicken to prepared pan. Repeat with remaining chicken. Place chicken in 300°F oven and roast for 5 to 7 minutes, or until cooked through.

5. Meanwhile, add 3 tablespoons evoo to the sauté pan used to brown the chicken, and place over medium heat. Add shallot and garlic and cook for 3 minutes, scraping up any brown bits and remaining flour. 

6. Add lemon juice, zest, sliced lemon pieces, chicken broth, and capers to the pan. Simmer 2 to 3 minutes, until sauce thickens. Season with salt and pepper.

7. Transfer cooked chicken to a platter and pour sauce over chicken. Garnish with chopped parsley and fried capers. Serve immediately.

Fried Capers:

1. Line a plate with several layers of paper towels. 

2. Pour evoo in a small sauté pan and place over medium heat until the oil reaches 350°F with a deep fry thermometer. 

3. Fry capers in batches for 2 to 3 minutes, until they split and are crispy. Transfer crispy capers to prepared plate. Store at room temperature, covered, for up to 3 days.