Italian-American · main

Skillet Chicken Piccata

Skillet Chicken Piccata reads richness 6.8, citrus 5.4 and umami 5.3 on Palate's 0–10 flavor X-ray — a Italian-American main, about 17 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Richness 6.8 · Citrus 5.4 · Umami 5.3 · Sourness 4.7 · Salinity 4.7 · Allium 3.6 · Herbaceous 2.5 · Fruity 2.4 · Funk & Ferment 1.9 · Floral 1.5 · Warm Spice 1.3 · Nutty 1.3 · Sweetness 1.1 · Bitterness 1.1 · Earthy 1.1 · Heat 0.7

What's in it (12)

Time & effort: about 17 min · effort: involved

Nutrition (per 100 g, engine-estimated): 102.9 kcal, 15.3 g protein, 6.3 g fat, 5.2 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

  1. Slice each chicken breast in half horizontally to make thin cutlets, then pound each to an even 1/4-inch thickness between sheets of plastic wrap; season both sides with the salt and pepper, then dredge each cutlet in the flour, shaking off the excess.
  2. Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat until shimmering. Working in two batches so you don't crowd the pan, sear the cutlets until deeply golden on the first side, 3-4 minutes.
  3. Flip and sear until the second side is golden and the chicken reaches 165 F internally, 2-3 minutes more; transfer to a plate and tent loosely with foil.
  4. Reduce the heat to medium, add the garlic to the same skillet, and saute until fragrant, about 30 seconds.
  5. Pour in the white wine, scraping up the browned bits from the bottom of the pan, and simmer until reduced by half, about 2 minutes.
  6. Add the chicken broth and lemon juice, bring to a simmer, and cook until the sauce reduces by about a third, 4-5 minutes.
  7. Stir in the capers, return the chicken and any accumulated juices to the skillet, and simmer to reheat and finish cooking through, about 2 minutes.
  8. Remove the skillet from the heat and swirl in the remaining 3 tablespoons of butter until the sauce turns glossy; stir in the parsley, taste, and adjust salt. Plate the cutlets, spoon the sauce over top, and serve immediately.

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Keep reading: what richness, citrus, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.