Food Recipes Chicken Pickle Piccata 4.0 (46) Adults and children alike will love these chicken cutlets drizzled with a piquant dill pickle-butter sauce, which remind us a bit of sophisticated Chick-fil-A. There’s no breading, but the chicken goes into a screaming hot pan so it gets nice and golden brown on the outside. Chicken cutlets are sold in most markets, but you can easily split chicken breasts in half horizontally and make them yourself. Round the dish out with a side of quinoa, your favorite grain, or a green salad. Double the sauce for drizzling on leftover pasta for lunch the next day. By Karen Rankin Karen Rankin Karen Rankin is a chef, recipe developer, and food stylist with over 25 years experience cooking, developing recipes, styling food, and entertaining guests at her table and in restaurants. During the past 11 years, Karen has been styling food for various publications such as Cooking Light, Southern Living, Eating Well, Real Simple. Real Simple's Editorial Guidelines Updated on June 5, 2017 Print Share Share Tweet Pin Email Both children and adults will go crazy for this dish, which makes a perfect weeknight dinner when served with mashed potatoes or green beans. Or, double the sauce, toss it with some pasta, and serve on the side. Chicken cutlets are sold in most markets, but if you’re having trouble finding them, slice chicken breasts in half horizontally for an easy substitution. Get the recipe:Chicken Pickle Piccata. Photo: Daniel Agee Hands On Time: 10 mins Total Time: 20 mins Yield: 4 (serving size: 1 chicken cutlet, 1 Tbsp. sauce) Jump to Nutrition Facts 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 chicken cutlets dry. Season evenly with salt and pepper. 2. Heat oil in a large nonstick skillet over medium-high. Add cutlets in single layer, and cook until golden brown and done, about 3 minutes per side. Remove chicken from skillet, and cover to keep warm. Add shallot and pickles to skillet, and cook, stirring often, until shallot is softened, about 1 minute. Add broth, and cook until liquid is reduced by half, about 2 minutes. Add butter, and cook, whisking constantly, until butter is melted and incorporated into sauce. Stir in parsley. Place 1 cutlet on each of 4 plates. Spoon sauce evenly over cutlets. Print Nutrition Facts (per serving) 337 Calories 22g Fat 1g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 337 % Daily Value * Total Fat 22g 28% Saturated Fat 9g 45% Cholesterol 134mg 45% Sodium 299mg 13% Total Carbohydrate 1g 0% Total Sugars 1g Protein 32g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.