Can I make this chicken piccata without a sous vide machine?

Yes. Poach the chicken breasts gently in simmering salted water for 12–15 minutes until cooked through, then proceed with the lemon-caper sauce on the stovetop.

What temperature and time should I use for sous vide?

Cook chicken breasts at 165°F (74°C) for 25–30 minutes for tender, fully cooked results. Thicker pieces may need 35–40 minutes.

Can I substitute capers in this recipe?

Yes. Green peppercorns, drained anchovies, or Castelvetrano olives (halved) deliver similar briny, bold flavor notes.

How do I store leftovers?

Refrigerate chicken and sauce separately in airtight containers for up to 3 days. Reheat gently on the stovetop over low heat to avoid drying out the chicken.

Can I scale this recipe up for a dinner party?

Yes. Double or triple the ingredient quantities. For sous vide, arrange chicken in a single layer in the bag and extend cooking time by 5–10 minutes depending on batch size.

Sous Vide Chicken Piccata With Lemon Caper Sauce

Name: Sous Vide Chicken Piccata With Lemon Caper Sauce
Prep time: 15 min
Cook time: 2 h 20 min
Total time: 2 h 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 ¼ lb boneless, skinless chicken breasts, cut in half lengthwise into 2 flat pieces; 1 lemon; 3 tbsp unsalted butter, cut into ½" cubes; 2 cups egg noodles; 1 tbsp olive oil; 1 shallot, minced; 1 garlic clove, minced; ½ cup chicken broth; 1 tbsp cornstarch; 2 tbsp capers, drained and rinsed; 2 tbsp minced fresh parsley; 1 tsp salt; 1 tsp ground black pepper

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Sous Vide Chicken Piccata With Lemon Caper Sauce | CookOS

Ingredients

1 ¼ lb boneless, skinless chicken breasts, cut in half lengthwise into 2 flat pieces
1 lemon
3 tbsp unsalted butter, cut into ½" cubes
2 cups egg noodles
1 tbsp olive oil
1 shallot, minced
1 garlic clove, minced
½ cup chicken broth
1 tbsp cornstarch
2 tbsp capers, drained and rinsed
2 tbsp minced fresh parsley
1 tsp salt
1 tsp ground black pepper

13 Ingredients

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Instructions

1
Pat chicken dry and season with 1 tsp salt and 1 tsp ground black pepper. Cut half the lemon into thin width-wise slices (save remaining half for the sauce). Place chicken breasts in a vacuum bag, overlapping slightly with 1 tbsp butter. Arrange lemon slices between the chicken. Vacuum seal chicken, place in a Suvie pan, and cover with water. Place pan in the bottom zone of Suvie, input settings, and cook now or schedule. Bottom Zone: Sous Vide at 155°F for 1 hour. Top Zone: None.
2
Place egg noodles in the Suvie starch strainer set within the Suvie pasta pot. Cover the pot with a lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule. Pasta, 2 Cups, 8 minutes.
3
After the chicken has finished cooking, pour off water from the chicken pan. Transfer chicken breasts to a cutting board, discard lemon slices, and pour the liquid from the bag into a liquid measuring cup with the chicken broth. You should have about 1 cup of liquid; add additional chicken broth, if needed, to reach 1 cup.
4
To make the sauce on the stovetop: Heat olive oil in a small skillet over medium heat. Add shallot and garlic, and cook, stirring occasionally until golden, about 5 minutes. Dissolve cornstarch in the chicken broth mixture and then slowly whisk into the shallots. Whisk until sauce is thickened, about 2 minutes. Remove skillet from heat and whisk in the capers, remaining butter, and juice from remaining lemon half.
5
Alternative - To make the sauce in your Suvie: Wipe Suvie pan dry. Add shallot, garlic, and olive oil to the now empty pan, stirring to combine. Broil for 10 minutes, stirring halfway through cooking. After the shallots have broiled, dissolve cornstarch in the chicken broth mixture and whisk into the shallots. Whisk in the capers and juice from remaining lemon half. Broil for 15 minutes, or until sauce is thickened, whisking halfway through cooking.
6
While the sauce cooks, season pasta with salt and pepper to taste and divide between plates. Cut chicken into ½" pieces and divide between the plates. Pour sauce over the chicken and garnish with minced parsley.