Chicken Piccata with Radishes

This quick version of the Italian-American classic gets an extra touch from the sautéed radishes on top. 

Total Time:
40 mins
Yield:
4

Chefs Vinny Dotolo and Jon Shook of Animal restaurant in Los Angeles created an easy version of this believed Italian-American staple perfect for the home cook. Classic chicken piccata features chicken breasts that are pounded thin and dredged in seasoned flour before they are quickly sautéed. Don't skip pounding the chicken breasts before cooking them; if they are too thick, they will take longer to cook, and the flour will start to burn.

To flatten the chicken breasts, start by placing them between two pieces of plastic wrap. Use a meat mallet, rolling pin, or a small, heavy pan to pound them; start in the center of each chicken breast and work your way to the edges so you get an even thickness throughout.

The chicken is important, but it's the buttery, tangy sauce that makes this meal so special. Garlic, butter, lemon juice, capers, and parsley cook down in chicken stock to create a silky pan sauce. Pour the sauce over the chicken, and scatter the quickly cooked radishes on top. Serve the chicken with pasta or polenta to soak up the sauce along with a green salad for a quick but special weeknight dinner.

Ingredients

Radishes

  • 1 tablespoon extra-virgin olive oil

  • 8 breakfast radishes, cut in half lengthwise

  • Kosher salt

Chicken Piccata

  • 4 (8-ounce) skinless, boneless chicken breasts, pounded 1/4 inch thick

  • Kosher salt

  • Pepper

  • 1/2 cup all-purpose flour

  • 5 tablespoons extra-virgin olive oil

  • 1 1/2 teaspoons minced garlic

  • 1/3 cup dry white wine

  • 1/2 cup chicken stock or low-sodium broth

  • 4 tablespoons unsalted butter

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon chopped capers

  • 1 tablespoon chopped parsley

Directions

Cook the radishes

  1. Heat olive oil in a large nonstick skillet. Add radishes, season with salt and cook over moderately high heat, stirring occasionally, until golden and crisp-tender, about 3 minutes. Transfer radishes to a plate and let cool slightly. Wipe out skillet.

Make the chicken

  1. Season chicken breasts with salt and pepper. Dredge in flour; shake off excess. Heat 2 tablespoons of the oil in skillet. Add 2 of chicken breasts; cook over moderately high heat until golden on the bottom, about 3 minutes. Flip chicken and cook until golden and cooked through, 2 to 3 minutes longer. Transfer chicken to a large plate. Repeat with 2 tablespoons of oil and remaining chicken. Wipe out skillet.

  2. Heat the remaining 1 tablespoon of oil in skillet. Add garlic and cook over moderate heat, stirring, until fragrant, 30 seconds. Add wine and cook until almost evaporated, 1 minute. Add stock and bring to a boil. Whisk in butter, lemon juice, capers, and parsley and cook until slightly thickened, about 2 minutes. Season sauce with salt. Return chicken to skillet, 2 pieces at a time, and turn to evenly coat with sauce. Transfer chicken to plates and spoon remaining sauce on top. Halve radishes, scatter over chicken and serve.

Suggested Pairing

Pair this chicken with Nebbiolo from Italy's Piedmont region.

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