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Chicken Citrus Piccata

A simple meal for any day of the week yet elegant enough to serve when entertaining.  We've gone back to the basics for this delicious version of Chicken Citrus Piccata.


  • 2 whole lemons
  • 6 6-8 oz boneless skinless chicken breasts
  • 1/2 cup all purpose flour seasoned with salt and fresh ground pepper
  • 6 tablespoon Redstone Olive Oil Milanese Gremolata Olive Oil
  • 2 tablespoon Redstone Sicilian Lemon Balsamic (for finish drizzling)
  • 1 small shallot - finely minced
  • 3/4 cup chicken broth
  • 3 tablespoon capers - rinsed
  • 3 tablespoon unsalted butter - divided
  • 2 tablespoon chopped Italian flat leaf parsley
  • to taste sea salt & fresh ground pepper

  • Directions:


    1. Gather a large oven proof platter and piece of foil for tenting chicken. Pre-heat oven to 180°, with rack in the middle position.
    2. Season flour with salt and pepper for dredging chicken on a plate or shallow pan and set aside.
    3. Cut 1 lemon in half - trimming ends off - then slice 1/2 into thin half moons. Juice the remaining 1 1/2 lemons - this will be used for the sauce at the end of cooking the cutlets.
    4. Cut each chicken breast in half horizontally - resulting in thinner breasts. Place them in an unsealed zip-lock bag and pound them to an even 1/4 inch thickness using a meat pounder.
    5. Pat the cutlets dry with paper towels and then dredge each one in the flour mixture - shacking off the excess. Transfer to a single layer to a large platter.
    6. Preheat a large skillet to a medium high heat then add 3 tablespoons of the olive oil.

      Without crowding, add 3-4 of the dredged chicken cutlets and let cook until nicely golden - about 3 minutes. Flip and cook the other side the same which should only require about 2 minutes. Remember they are only 1/4 inch thick. Remove and place on the oven proof platter and tent with foil and place in the warm oven. Repeat this process with the other cutlets - adding remaining olive oil prior to starting. Add chicken to oven dish when complete.


    1. When the cutlets are finished - saute the minced shallot in the same skillet until it is fragrant - about 45 seconds.
    2. Stir in the chicken broth and half moon lemon slices and simmer - scraping any bits from the pan (fond) and reducing the liquid to about 1/3 cup.
    3. Stir in the rinsed capers and lemon juice and reduce again. Remove from heat and add butter a few pieces at a time.
    4. Add the parsley, stir and pour the sauce over the warming platter of cutlets - or plate each serving with cutlet and sauce and serve with a side of pasta drizzled with olive oil and balsamic.

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