Zesty Contessa Chicken Piccata You’ll Love Making at Home

Experience the delightful flavors of Contessa Chicken Piccata with this zesty recipe, perfect for any occasion.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Boneless, Skinless Chicken Breast Cutlets Ensure they are dried well for a perfect sear.
1 teaspoon Salt Adjust to taste.
1 teaspoon Ground Black Pepper Adjust to taste.
1/2 cup All-Purpose Flour Substitute with gluten-free flour if needed.

For the Sauce

1 large Lemon Use fresh for optimal zest.
2 tablespoons Olive Oil Can be swapped for butter if preferred.
1 large Shallot Can be replaced with onion if necessary.
2 cloves Garlic Fresh minced garlic is highly recommended.
1 cup Chicken Stock or Broth Low-sodium options work best.
2 tablespoons Small Capers Omit if not a fan.
2 tablespoons Unsalted Butter Ensure it's softened for easy incorporation.
1/4 cup Fresh Parsley For garnish.

Equipment

Large skillet

Method

Step-by-Step Instructions

Prepare Chicken: Rinse and pat dry chicken cutlets. Season with salt and pepper, then dredge in flour.
Sear Chicken: Heat olive oil in skillet. Sauté chicken cutlets for 2-2½ minutes on each side until golden-brown.
Make Sauce: In the same skillet, sauté minced shallot and garlic until fragrant.
Deglaze Pan: Add chicken stock and lemon zest, scraping the skillet to release browned bits. Simmer for 4 minutes.
Finish Sauce: Stir in lemon juice and capers, simmer for 1 additional minute. Add butter and parsley.
Serve: Return chicken to the skillet, spoon sauce over. Enjoy with pasta or vegetables.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 600mgPotassium: 600mgFiber: 1gSugar: 2gVitamin A: 5IUVitamin C: 30mgCalcium: 2mgIron: 5mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.

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