Yuzu Chicken Piccata

Yes, I’m a legs and thighs girl, but this recipe is all about chicken breasts, my friends! And my secret ingredient and Japanese spin on things is a total gamechanger. Quick, easy and weeknight friendly, I like to serve this with rice and greens or even mashed potatoes.

15 minute
15 minute

2 small chicken breast fillets

sea salt

½ cup chicken stock

1 tsp yuzu kosho*

1 cup plain (all purpose) flour

3 tbsp extra virgin olive oil

2 garlic cloves, finely chopped

½ cup sake or white wine

2 tbsp capers

50g (2 oz) butter, plus 1 tbsp extra if needed

2 tbsp fresh lemon juice

chopped coriander (cilantro) or parsley leaves, to serve

  • Step 1

    Slice the chicken breasts in half lengthways to form 4 cutlets. Cover them with baking (parchment) paper and lightly pound them with a rolling pin or pestle until they are an even thickness (about 5-10mm thick). Season generously with salt and set aside for 10 minutes to allow the salt to penetrate.

  • Step 2

    In the meantime, in a small bowl, whisk together the chicken stock and yuzu kosho. Place the flour into a shallow bowl.

  • Step 3

    Next, heat the oil in a large frying pan over high heat. Dredge each chicken cutlet in the flour, patting off the excess before placing into the hot oil. Cook for 2 minutes on the one side or until golden brown. Then turn and cook for another minute. Transfer to a plate.

  • Step 4

    Turn the heat down to medium and add the garlic. Cook for 20 seconds. Then add in the sake or wine. Use a wooden spoon to scrape up all the browned bits as the alcohol cooks. Simmer for 1-2 minutes. Then add the chicken stock mixture and capers and simmer for another 3-4 minutes or until thickened slightly. Whisk in the butter.

  • Step 5

    Now return the chicken pieces to the pan with the sauce. Turn the cutlets over in the sauce and simmer for another minute or so. Turn the heat off and add the lemon juice. Swirl the pan to allow the chicken cutlets and sauce to make friends. Then transfer the chicken to a large serving plate. If the sauce has ‘split’ whisk in the extra tablespoon of butter.

  • Step 6

    Spoon the sauce over the chicken and sprinkle over the coriander. Serve warm.

  • Notes

    – Yuzu kosho is a fermented citrus (yuzu) and chilli paste from Japan that’s salty, tart and peppery. It usually comes in jars and is available from Japanese supermarkets, otherwise try ordering it online. If unavailable, substitute zest of 1 lemon, ½ finely chopped jalapeno and ½ tsp sea salt.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

5.0 out of 5 stars (based on 4 reviews)
Very good0%

Amazing and my kids loved it!

October 27, 2023

I’m no pro in the Kitchen but this was pretty straightforward and was so delicious and to top it off my kids loved it! I highly recommended this! It has a bit of a kick but yum yum!!!

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April 17, 2023

Loved this recipe!! We eat at least once a month.

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March 20, 2023

I prepared this as written and loved it! The sauce was so silky and flavorful. I think it’s better than traditional piccata and I will keep this one on rotation.

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