Peppery Chicken Piccata

Published January 1, 2001.

Why this recipe works:

For a chicken piccata recipe that would produce properly cooked chicken coated in a sauce that really tasted of lemons and capers, we found it best to skip the pounding and instead slice the cutlets in half horizontally. For the best lemon flavor, we simmered thin slices of lemon in the sauce… read more

For a chicken piccata recipe that would produce properly cooked chicken coated in a sauce that really tasted of lemons and capers, we found it best to skip the pounding and instead slice the cutlets in half horizontally. For the best lemon flavor, we simmered thin slices of lemon in the sauce and also used a full 1/4 cup of lemon juice, added at the end of cooking to keep it tasting fresh. And we used plenty of capers—2 tablespoons—adding them when the sauce was nearly done so they retained their flavor and structural integrity.

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Serves 4

If you like, use thinly sliced cutlets available at many supermarkets. These cutlets don't have any tenderloins and can be used as is.

Ingredients

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