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Chicken Piccata
The best chicken piccata makes sure the classic Italian recipe for chicken cutlets gets an ample serving of lemony white wine and caper sauce.
👥 4 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 35 min👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●pan
📝 Preparation Steps
1
Halve 1 medium lemon crosswise. Juice one half (you should have about 2 Tbsp. juice); thinly slice remaining half and remove seeds. Set juice and slices aside separately.
medium lemon1
2
Place ¾ cup (94 g) all-purpose flour in a shallow bowl. Working one at a time, place 4 small skinless, boneless chicken breasts (about 6-oz. each) between 2 sheets of plastic wrap and pound with a rolling pin (this works faster than a meat mallet) to about ¼" thick. Season all over with kosher salt and freshly ground pepper, then dredge in flour, shaking off excess; place on a plate.
Freshly ground pepper
3
Heat 3 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Working in 2 batches and adding more oil between batches if needed, cook chicken breasts until golden underneath, about ⏱️ 4 minutes. Turn over and cook on other side until nearly cooked through, 1–⏱️ 2 minutes. Transfer to a plate.
4
Reduce heat to medium and add remaining 2 Tbsp. extra-virgin olive oil to same pan. Add 6 garlic cloves, thinly sliced, and 3 Tbsp. coarsely chopped drained capers and cook, stirring often, until slightly softened, 1–⏱️ 2 minutes. Add 1 cup dry white wine and simmer, stirring occasionally and scraping up any browned bits stuck to bottom of pan, until almost completely reduced, about ⏱️ 5 minutes.
. (or more) extra-virgin olive oil, divided5 Tbsp. coarsely chopped drained capers3 Tbspdry white wine1 cup
5
Increase heat to medium-high and add 1 cup low-sodium chicken broth or 1 cup water mixed with 1 tsp. chicken bouillon paste, 4 Tbsp. unsalted butter, cut into small pieces, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; season with more pepper. Cook, stirring often, until butter is melted and sauce is combined, about ⏱️ 3 minutes. Stir in reserved lemon juice, then return chicken to pan. Cook, spooning sauce over chicken, until completely cooked through, about ⏱️ 3 minutes. Add lemon slices to pan and remove pan from heat. Top with chopped parsley just before serving.
. (or more) extra-virgin olive oil, divided5 Tbsplow-sodium chicken broth or 1 cup water mixed with 1 tsp. chicken bouillon paste1 cup. unsalted butter, cut into small pieces4 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tspmedium lemon1Chopped parsley (for serving)
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