Uncle Cheese Recipe Library

Hot migration

Chicken Piccata has been moved into the hosted Uncle Cheese recipe system for browser review and Hot-station publishing.

HotHostedChickenLemon-butter

Chicken Piccata

Pan-fried chicken cutlets with lemon butter caper sauce.

Yield: entrée batch
Style: sauce-forward chicken entrée
Best view: browser on phone or desktop

Ingredients

Chicken
  • 2 lb chicken cutlets or butterflied breasts
  • 1 3/4 tsp sea salt, divided
  • 1/2 tsp black pepper
  • 1 cup flour
  • 10 tbsp unsalted butter
  • 4 tbsp olive oil
Piccata Sauce
  • 1 shallot, finely chopped
  • 1 tbsp minced garlic
  • 1 1/2 cups chicken stock
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 2 tbsp capers, drained
  • Parsley, optional

Method

  1. Season chicken with pepper and 1 1/2 tsp salt. Dredge lightly in flour and shake off excess.
  2. Heat 3 tbsp butter and 2 tbsp oil in a large skillet over medium-high. Cook half the chicken 2 to 3 minutes per side until golden and cooked through. Repeat with remaining chicken, adding more butter and oil as needed. Transfer to a platter.
  3. Add shallot to the pan and cook 2 minutes. Add garlic and cook 1 minute more.
  4. Add chicken stock and simmer until reduced by half, about 4 to 5 minutes. Lower heat and stir in 4 tbsp butter, capers, lemon zest, lemon juice, and remaining 1/4 tsp salt.

Finish + Service

  • Pour the sauce over the chicken.
  • Top with chopped parsley if using.
  • Serve hot with the lemon-caper sauce spooned over each portion.
Uncle Cheese Hot migration — Chicken Piccata converted into the hosted recipe system.