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–+ servings

California Chicken Piccata with Meyer Lemon and Capers

This chicken piccata is a California twist on the Italian classic with Meyer lemon and a silky caper sauce. Ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1
Course: Main Course
Cuisine: Italian
Calories: 360
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 large Meyer lemon (regular lemon fine) juice one half, slice the other into thin rounds
  • 1 1/2 pounds boneless skinless chicken breasts (about 680 g) trimmed and sliced horizontally into cutlets
  • 1 teaspoon kosher salt plus more to taste
  • 1 teaspoon freshly ground black pepper plus more to taste
  • 1/3 cup all-purpose flour (about 45 g) for dredging
  • 3 tablespoons unsalted butter, divided 2 tablespoons for frying, 1 tablespoon to finish
  • 2 tablespoons California avocado oil (or other neutral oil) for pan frying
  • 1 cup chicken broth (240 ml) or dry white wine can use 1/2 cup of each
  • 2 tablespoons capers, drained and rinsed
  • 2 tablespoons fresh flat-leaf parsley, chopped for garnish

Method
 

  1. Cut the Meyer lemon in half. Squeeze the juice from one half into a small bowl and reserve. Slice the other half into thin, 1/8-inch rounds and set aside.
  2. Pat the chicken breasts dry, trim off any excess fat, and slice each one horizontally to create two thin cutlets. Season both sides generously with the kosher salt and black pepper, then lightly coat each cutlet in flour, tapping off the excess.
  3. Melt 2 tablespoons of the butter with the avocado oil in a large skillet over medium-high heat. Add four of the cutlets and cook until golden brown, 2 to 3 minutes per side. Transfer the cooked chicken to a platter and cover with aluminum foil, or keep warm in a 200°F oven. Repeat with the remaining cutlets.
  4. Reduce the heat to medium and pour in the chicken broth, white wine, or a combination of both (use 1/2 cup each if mixing). Stir in the reserved lemon juice, lemon slices, and capers, scraping up any browned bits from the skillet. Let the sauce simmer for 2 to 3 minutes.
  5. Whisk the remaining 1 tablespoon of butter into the sauce until melted. Taste and adjust seasoning with salt and pepper if needed. Spoon the sauce over the chicken and garnish with chopped parsley. Serve with mashed potatoes, polenta, or buttered noodles.

Nutrition

Calories: 360kcalCarbohydrates: 9gProtein: 41gFat: 19gSaturated Fat: 7gCholesterol: 122mgSodium: 550mg

Notes

For the best flavor, use a California Meyer lemon if available; its sweetness pairs beautifully with the briny capers. A regular lemon also works.
No white wine on hand? Substitute extra chicken broth, or use a splash of dry vermouth for extra depth.
To keep the cutlets tender, avoid overcooking them. They are done when the center is opaque and the internal temperature reaches 165°F.
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently in a covered skillet with a splash of broth to keep the chicken moist.
Make the sauce ahead: cook the chicken, then refrigerate both separately. Combine and reheat over medium-low heat until just heated through.
If you don't have capers, chopped green olives or an extra squeeze of lemon juice can step in.
This dish is delicious over buttered noodles, creamy polenta, or roasted cauliflower. Mashed potatoes are classic too.

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