Are you looking for a fast and fancy dinner? The Martha Stewart Chicken Piccata Recipe is a top choice. It is a classic Italian-American meal that tastes very bright. Learning how to make Martha Stewart Chicken Piccata Recipe is very simple.
This dish uses thin chicken and a zesty lemon sauce. You only need basic ingredients for Martha Stewart Chicken Piccata Recipe. It is perfect for a busy weeknight or a party. Let us learn how to cook this golden chicken today!
What Makes This Recipe Special
This recipe is special because it is very zingy. The lemon and capers create a very bold flavor. The chicken texture is silky and also very tender. It is a light meal that does not feel heavy.
The cooking time is very fast and easy too. You can finish the whole meal in twenty minutes. You can find more great chicken tips to improve your cooking skills. This dish looks professional but requires very little work. It is the perfect balance of salty, sour, and savory.
Equipment List
- Meat Mallet: You need this to pound the chicken thin. It makes the meat cook very fast and evenly.
- Large Skillet: Use this to fry the chicken and sauce. A wide pan helps the sauce thicken up quickly.
- Tongs: Use these to flip the chicken pieces safely. They help you get a nice golden brown crust.
- Whisk: This tool helps you mix the butter and lemon. It creates a very smooth and glossy pan sauce.
- Measuring Spoons: You need these for the capers and juice. Correct amounts make the flavor perfectly tart and salty.
- Chef Knife: Use this to slice the fresh lemon and parsley. A sharp blade makes the prep work very easy.
Ingredients You Need for Martha Stewart Chicken Piccata Recipe
- Chicken Breasts: This is the main part of the dish. You slice them thin so they stay very juicy.
- All-Purpose Flour: You use this to coat the chicken lightly. It helps the meat get a pretty golden color.
- Unsalted Butter: This makes the sauce very rich and creamy. It balances the sharp taste of the fresh lemon.
- Extra-Virgin Olive Oil: This helps fry the chicken without burning it. It adds a nice light flavor to the pan.
- Fresh Lemon Juice: This provides the famous bright and sour kick. It makes the chicken taste very fresh and clean.
- Capers: These add a salty and very tangy pop. They are a classic part of any piccata sauce.
- Chicken Stock: This creates the base for your pan sauce. It adds a deep savory taste to the lemon liquid.
- Fresh Parsley: This herb adds a beautiful green color. It makes the dish look like a restaurant meal.
- Salt and Pepper: These are essential for the best flavor. Always season your chicken before you add the flour.
How to Assemble Martha Stewart Chicken Piccata Recipe
Step 1:
Place your chicken breasts between two pieces of plastic. Use your mallet to pound them until very thin. This helps the meat cook in just a few minutes.
Step 2:
Season the thin chicken with salt and black pepper. Dredge each piece in a bowl of white flour. Shake off the extra flour so the coating is light.
Step 3:
Heat the oil and butter in your large skillet. Place the chicken in the pan over medium-high heat. Fry each side until it is golden and cooked.
Step 4:
Remove the chicken and put it on a plate. Add the chicken stock and lemon juice to the pan. Use a spoon to scrape the tasty brown bits.
Step 5:
Add the capers and more butter to the hot liquid. Whisk the sauce until it is thick and very shiny. This creates a rich glaze for the golden chicken.
Step 6:
Place the chicken back into the pan for one minute. Spoon the lemon sauce over the top of the meat. Garnish with fresh parsley and serve it while hot.
Recipe Success Tips
- Pound the chicken to a very even thickness.
- Use fresh lemons instead of bottled juice today.
- Do not crowd the pan while frying chicken.
- Shake off extra flour for a light crust.
- Use cold butter to make the sauce shiny.
- Rinse the capers to remove the extra salt.
- Keep the cooked chicken warm on a plate.
- Add fresh parsley right before you serve it.
How To Store Leftover
You can store this chicken in the fridge easily. Put it in a container with a tight lid. It stays fresh for up to three days. The sauce might thicken when it gets cold.
Reheat it slowly in a pan with a splash of water. This helps the lemon sauce become creamy and smooth again. Do not use a microwave for the best texture.
Sides & Pairings Suggestions
This chicken tastes amazing with thin angel hair pasta. You can also serve it over white fluffy rice. A side of roasted asparagus is a great choice.
The lemon sauce tastes very good on green vegetables too. A glass of cold white wine is a perfect pairing. It is a very light and sophisticated dinner for everyone.
Nutritions
| Nutrition Item | Value per Serving |
| Calories | 320 kcal |
| Total Fat | 16g |
| Carbohydrates | 8g |
| Protein | 32g |
| Sodium | 540mg |
FAQs about Martha Stewart Chicken Piccata Recipe
Can I use chicken thighs for this?
Yes, you can use boneless chicken thighs instead. They are very juicy and have a lot of flavor. Make sure to pound them thin like the breasts.
What if I do not have capers?
You can use chopped green olives or even pickles. You just need something salty and a little bit sour. It will still taste very fresh and delicious.
How do I make the sauce thicker?
You can let the sauce boil for a minute. This helps the extra water evaporate and go away. Adding a little extra flour also helps the thickening.
Final Thoughts
The Martha Stewart Chicken Piccata Recipe is a true classic. It is a meal that makes everyone feel happy. The bright lemon and salty capers are a perfect pair. You can look at more easy dinner ideas for your family.
This recipe is very fast but feels quite expensive. It is a great way to use chicken breasts. Just remember to use fresh herbs for the best scent. Enjoy your zesty and professional homemade lemon chicken piccata!
More Amazing Recipes
- Martha Stewart Beef Bourguignon Recipe
- Martha Stewart Breakfast Cookies Recipe
- Martha Stewart Egg Salad Tea Sandwiches Recipe
- Martha Stewart Shortbread Cookies Recipe
Martha Stewart Chicken Piccata Recipe
Equipment
- Meat mallet
- Large skillet
- Tongs
- Whisk
- Measuring Spoons
- Chef Knife
Ingredients
- 4 CHICKEN BREASTS
- 1/2 cup ALL-PURPOSE FLOUR
- 4 tbsp UNSALTED BUTTER
- 2 tbsp EXTRA-VIRGIN OLIVE OIL
- 1/3 cup FRESH LEMON JUICE
- 2 tbsp CAPERS
- 1/2 cup CHICKEN STOCK
- 1/4 cup FRESH PARSLEY
- 1/2 tsp SALT
- 1/4 tsp BLACK PEPPER
Instructions
- Place your chicken breasts between two pieces of plastic. Use your mallet to pound them until very thin. This helps the meat cook in just a few minutes.
- Season the thin chicken with salt and black pepper. Dredge each piece in a bowl of white flour. Shake off the extra flour so the coating is light.
- Heat the oil and butter in your large skillet. Place the chicken in the pan over medium-high heat. Fry each side until it is golden and cooked.
- Remove the chicken and put it on a plate. Add the chicken stock and lemon juice to the pan. Use a spoon to scrape the tasty brown bits.
- Add the capers and more butter to the hot liquid. Whisk the sauce until it is thick and very shiny. This creates a rich glaze for the golden chicken.
- Place the chicken back into the pan for one minute. Spoon the lemon sauce over the top of the meat. Garnish with fresh parsley and serve it while hot.
Notes
- Pound the chicken to a very even thickness.
- Use fresh lemons instead of bottled juice today.
- Do not crowd the pan while frying chicken.
- Shake off extra flour for a light crust.
- Use cold butter to make the sauce shiny.
- Rinse the capers to remove the extra salt.
- Keep the cooked chicken warm on a plate.
- Add fresh parsley right before you serve it.
I’m Bella Rose, and I’m here to rescue your busy weeknights with quick, delicious, and easy family recipes. From comforting classics to simple, seasoned dishes your kids will actually eat, find everyday meal inspiration that saves you time without sacrificing flavor.