A fresh twist on a classic, this Yuzu Chicken Piccata pairs crispy, golden chicken with a bright citrus sauce infused with garlic, basil, and yuzu. Packed with high-quality protein and vibrant flavor, it's an easy weeknight meal that feels both comforting and a little bit special.
TIME35m
SERVES6 People
INGREDIENTS
- 4 boneless chicken breast, halved and pounded
- 1 lemon, juiced; for cleaning chicken
- 1 teaspoon salt, for cleaning chicken
- salt + pepper, for seasoning chicken
- 1 1/2 cups tapioca flour, for coating chicken
- 1/4 cup vegetable oil, for pan frying chicken
- SAUCE
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, thinly sliced
- 6 cloves garlic, thinly sliced
- 3/4 cup white cooking wine or water
- 1 cup vegetable broth
- 1/2 cup 100% yuzu juice
- 1 tablespoon soy sauce
- 1/2 cup basil leaves, whole
SHOPPING LIST
- 4 boneless chicken breast
- 1 lemon
- 1 bag tapioca flour
- 1 bottle vegetable oil (for pan frying)
- 1 bottle extra virgin olive oil
- 1 small yellow onion
- 1 head garlic
- 1 bottle white cooking wine (optional)
- 1 container vegetable broth
- 1 bottle 100% yuzu juice
- 1 bottle soy sauce
- 1 bunc basil leaves
EQUIPMENT
- Large sauté pan
- Medium pot
STEP 1
Place the chicken breasts in a large bowl and toss with the lemon juice and salt. Rinse thoroughly under cold running water, then pat dry with paper towels.
STEP 2
Place the chicken between sheets of parchment paper or plastic wrap and pound to an even ½-inch thickness.
STEP 3
Season both sides of the chicken generously with salt and pepper. Place the tapioca flour in a shallow dish and lightly coat each piece of chicken, shaking off any excess.
STEP 4
Heat the vegetable oil in a large skillet over medium-high heat. Working in batches if necessary, add the chicken and cook for 3–4 minutes per side, or until golden brown. The chicken should be nicely browned on both sides but does not need to be fully cooked through at this stage.
STEP 5
To prepare the sauce, heat the olive oil in a separate pot or pan over medium heat. Add the onion and cook for 3–4 minutes, until softened. Add the garlic and cook for another minute, until fragrant. Pour in the white cooking wine (or water) and simmer for 2–3 minutes, allowing it to reduce slightly. Add the vegetable broth, yuzu juice, and soy sauce. Bring to a gentle simmer and cook for 3–5 minutes to allow the flavors to meld.
STEP 6
Return the browned chicken to the large sauté pan and pour the sauce over the chicken, reserving about ½ cup for finishing. Cover and simmer gently for 5–8 minutes, or until the chicken is cooked through and tender. Stir in the basil leaves during the last minute of cooking, just until wilted.
STEP 7
Transfer the chicken to a serving platter. Spoon the reserved sauce over the top and serve immediately.
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