Illustration, not a photo of this dishChicken Piccata
Thin chicken cutlets, browned in butter and olive oil, in a bright pan sauce of lemon, white wine and capers. On the table in about half an hour.
Chef's note Slice the chicken thin, cara. A thick breast dries out outside before the middle is done.
Chef's note Slice the chicken thin, cara. A thick breast dries out outside before the middle is done. The flour on the chicken thickens the sauce later, so leave the browned bits in the pan. That's flavor, not dirt.
Ingredients
- 1½ lb boneless skinless chicken breasts 2 large, halved horizontally into thin cutlets
- 1 tsp kosher salt
- ½ tsp black pepper freshly ground
- ½ cup all-purpose flour for dredging
- 3 tbsp olive oil
- 4 tbsp unsalted butter divided
- 2 cloves garlic minced
- ½ cup dry white wine or more broth
- ¾ cup chicken broth
- 1 lemon juiced
- 3 tbsp capers drained
- 2 tbsp flat-leaf parsley chopped
Steps
Pat the 1½ lb boneless skinless chicken breasts dry and season both sides with 1 tsp kosher salt and ½ tsp black pepper. Put ½ cup all-purpose flour in a shallow dish, dredge each cutlet, and shake off the extra so only a thin coat stays on.
Heat 3 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat until the butter foams. Cook the cutlets in two batches without crowding, 3 to 4 minutes per side, until golden and cooked through (165°F inside). Move them to a plate.
Lower the heat to medium. Add 2 cloves garlic and stir 30 seconds, just until fragrant. Pour in ½ cup dry white wine and scrape up the browned bits, then simmer until it's reduced by half, about 2 minutes.
Add ¾ cup chicken broth, the juice of 1 lemon and 3 tbsp capers. Simmer 4 to 5 minutes, until the sauce has cooked down by about a third.
Turn the heat to low and swirl in the rest of the butter (3 tbsp unsalted butter) a piece at a time so the sauce turns glossy. Return the chicken and its juices to the pan and spoon the sauce over it for a minute to rewarm.
Scatter 2 tbsp flat-leaf parsley over the top and serve with pasta, bread or a green salad to catch the sauce.
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