原材料
スケール
For the chicken:
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 3 tablespoons olive oil
- 2 lemons (1 juiced and zested, 1 sliced for garnish)
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
For the piccata sauce:
- 3 tablespoons butter
- 2 tablespoons olive oil
- ⅓ cup fresh lemon juice
- ½ cup chicken broth
- ¼ cup dry white wine (optional, can substitute with additional broth)
- 3 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- Salt and pepper to taste
使用方法
- Prep the chicken: Place chicken breasts between two pieces of plastic wrap and pound to an even thickness of about ½ inch. This helps them cook evenly.
- Marinate: In a large zip-top bag, combine olive oil, juice and zest of 1 lemon, minced garlic, thyme, salt, and pepper. Add chicken breasts, seal bag, and massage to coat evenly. Refrigerate for at least 30 minutes, up to 4 hours.
- Preheat the grill: Set up your grill for direct cooking over medium-high heat (about 400-450°F). Oil the grates well to prevent sticking.
- Grill the chicken: Remove chicken from marinade, letting excess drip off. Place chicken on the hot grill and cook for 5-7 minutes per side, or until internal temperature reaches 165°F and grill marks are visible. Transfer to a plate and tent loosely with foil while you prepare the sauce.
- Make the piccata sauce: In a saucepan over medium heat, melt butter with olive oil. Add lemon juice, chicken broth, and wine (if using). Bring to a simmer and cook until reduced by about a third, approximately 5 minutes. Add capers and cook for another minute. Remove from heat and stir in parsley. Season with salt and pepper to taste.
- Serve: Place grilled chicken on plates and generously spoon the warm piccata sauce over each piece. Garnish with lemon slices and additional fresh parsley.
Notes
Key Ingredients
- Chicken: Boneless, skinless breasts (6 oz each) pounded to ½ inch thickness
- Lemons: Both juice and zest; critical for the signature tangy flavor
- Capers: 3 tablespoons, drained; provides essential briny flavor
- Herbs: Fresh thyme for marinade, fresh parsley for sauce and garnish
- Wine: Optional dry white wine (can substitute with additional broth)
Preparation Tips
- Brining: For juicier chicken, brine for 30 minutes (2 tbsp salt in 4 cups water)
- Pounding: Essential step for even cooking and tenderness
- Marinating Time: 30 minutes minimum, up to 4 hours for best flavor
- Resting: Let chicken sit at room temperature for 15 minutes before grilling
- Grilling Temperature: Medium-high heat (400-450°F)
- Cooking Time: 5-7 minutes per side until internal temperature reaches 165°F
- Sauce Reduction: Simmer until reduced by about a third (approximately 5 minutes)
- Prep Time: 15
- Cook Time: 20
- Method: Pan-Frying
Nutrition
- Calories: 550
- Carbohydrates: 30g
- Protein: 40g
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