Copycat Ina Garten Chicken Piccata
This copycat Ina Garten chicken piccata recipe features thin, golden-brown cutlets in a bright, buttery lemon-caper sauce that comes together in under 30 minutes for an elegant yet easy weeknight dinner.
Equipment
- Large heavy-bottomed skillet or stainless steel frying pan - 12-inch/30cm recommended
- Meat mallet or rolling pin
- Plastic wrap or zip-top bags - For pounding the chicken
- Shallow dish or plate - For dredging
- Sharp chef's knife
- Cutting board
- Tongs
- Measuring cups and spoons
- Citrus juicer - For fresh lemon juice
Ingredients
- 4 boneless skinless chicken breasts - about 6 oz/170g each
- 1 cup all-purpose flour - 125g, for dredging
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter - 60g, divided
- 3 tablespoons extra virgin olive oil - 45ml, good-quality
- 0.5 cup dry white wine - 120ml, such as Sauvignon Blanc or Pinot Grigio
- 0.33 cup freshly squeezed lemon juice - 80ml, about 2-3 large lemons
- 0.5 cup low-sodium chicken stock - 120ml
- 3 tablespoons brined capers - 27g, drained and rinsed
- 0.33 cup fresh flat-leaf parsley - 20g, finely chopped
- Lemon slices - for garnish (optional)
Instructions
- Place one chicken breast in a zip-top bag or between plastic wrap and pound with a meat mallet to an even 1/4-inch/0.6cm thickness. Repeat with remaining breasts and pat each completely dry with paper towels.
- In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken breast in the seasoned flour, coating both sides, then shake off any excess.
- Heat 2 tablespoons of butter and all the olive oil in a large heavy skillet over medium-high heat. Add 2 chicken breasts and sear without moving for 3-4 minutes until golden brown. Flip and cook the other side for another 3 minutes until cooked through. Transfer to a plate and repeat with remaining chicken.
- Reduce heat to medium and pour in the white wine, scraping up the browned bits from the pan. Simmer for 2 minutes until reduced by half. Add the lemon juice and chicken stock, then simmer for 2-3 minutes until slightly thickened.
- Reduce heat to low and stir in the drained capers. Add the remaining 2 tablespoons of cold butter and swirl until melted and the sauce is glossy and emulsified. Season to taste.
- Return the chicken to the pan and spoon sauce over each piece. Warm for 1-2 minutes, then sprinkle with fresh parsley and garnish with lemon slices before serving immediately.
Notes
- Pound evenly: Take the time to pound the chicken to an even 1/4-inch thickness for fast, even cooking.
- Dry thoroughly: Pat the chicken completely dry before dredging to ensure a golden, crisp crust.
- Don't crowd the pan: Sear the chicken in two batches to maintain high heat and achieve proper browning.
- Fresh lemon juice only: Bottled juice is too sharp and metallic-tasting for this delicate sauce.
- Use cold butter: Adding cold butter at the end creates a silky, emulsified sauce instead of a greasy one.
- Rinse capers: Rinsing brined capers removes excess salt while keeping their distinctive briny pop.
- Make it creamy: Stir in 2-3 tablespoons of heavy cream after adding the chicken stock for a luscious, velvety sauce.
- Gluten-free option: Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend for dredging.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat.
- Freezing: This dish can be frozen for up to 2 months. Re-emulsify the sauce by stirring over low heat after thawing.