Chicken Piccata
Mains · Serves 4 · Prep 15 min · Cook 20 min · Total 35 min
Thin, tender cutlets in a bright, buttery pan sauce of lemon, white wine and briny capers. Start to finish it takes about 35 minutes, which makes it one of the easiest ways to put something elegant on the table.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 1/2 lb)
- salt and black pepper, to taste
- 1/2 cup all-purpose flour
- 3 tbsp olive oil, divided
- 4 tbsp cold unsalted butter, cut into pieces, divided
- 2 clove garlic, minced
- 1/2 cup dry white wine
- 3/4 cup low-sodium chicken stock
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/2 lemon, very thinly sliced
- 3 tbsp capers, rinsed
- 2 tbsp chopped flat-leaf parsley
Steps
- Slice each breast in half horizontally and pound the pieces between plastic wrap to an even 1/4-inch thickness. Season both sides with salt and pepper, then dredge in flour and shake off the excess.
- Heat 2 tbsp oil and 1 tbsp butter in a large skillet over medium-high heat until the butter foams. Cook the cutlets in two batches until golden and cooked through (165°F), 2 to 3 minutes per side, adding the last 1 tbsp oil between batches. Move them to a plate and tent with foil.
- Lower the heat to medium. Add the garlic and cook for 30 seconds. Pour in the wine and scrape up the browned bits, then simmer until reduced by half, about 2 minutes. Add the stock, lemon juice, lemon slices and capers and simmer until reduced by about half again, 4 to 5 minutes.
- Take the pan off the heat and swirl in the remaining 3 tbsp cold butter one piece at a time until the sauce is glossy and slightly thickened. Taste for salt.
- Return the chicken and any juices to the pan and turn to coat over low heat for 1 minute. Sprinkle with parsley and serve with the sauce spooned over, alongside angel hair, crusty bread or a green salad.