Serves 6
20 min
Chicken Pickle Piccata
Recipe GLPRef73f3c04de16e
A quick and elegant pan-seared chicken dish with a tangy dill pickle and butter sauce. Tender chicken cutlets are topped with a bright, briny sauce made from pickles, shallots, and chicken broth finished with cold butter for a silky texture.
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Ingredients
4 (5-oz.) chicken cutlets
¼ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons olive oil
2 tablespoons chopped shallot
2 tablespoons chopped dill pickles
⅓ cup chicken broth
4 tablespoons cold unsalted butter, cut into pieces
1 tablespoon chopped fresh flat-leaf parsley
Directions
Pat the chicken cutlets dry and season both sides evenly with salt and pepper.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken cutlets to the hot pan and sear for 5 to 6 minutes on the first side until golden brown and cooked through to an internal temperature of 165°F. Flip the cutlets and sear the other side for 2 to 3 minutes until golden. Transfer the cooked chicken to a warm plate and set aside.
In the same skillet, add the chopped shallot and sauté for about 1 minute until softened and fragrant.
Stir in the chopped dill pickles and cook for 30 seconds to release their flavors.
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer the sauce for 1 to 2 minutes until slightly reduced.
Remove the pan from heat and whisk in the cold butter pieces one at a time until melted and incorporated, creating a silky, emulsified sauce.
Return the chicken cutlets to the skillet, spooning the pickle butter sauce over the top. Garnish with fresh parsley and serve immediately.
